Recipe from the archives: November 2001
by Lynfred Chef, Chris Smith, retired

vegetable oil
1 18–20-pound turkey, thawed
salt and freshly ground black pepper
1/4 cup (1/2 stick butter, softened)
Lynfred Cabernet Sauvignon (dry red wine)
apples, cinnamon sticks, thyme & rosemary sprigs (for aromatics)

Preheat oven to 325 degrees. Rinse the turkey well, inside, and out, and pat dry with paper towels. Rub salt and pepper into both the neck and body cavities.

Stuff the inside of the turkey with the aromatics (sliced apple, cinnamon sticks, thyme & rosemary sprigs). Close both cavity ends with trussing skewers and string. Place the turkey breast up on a rack in
a large roasting pan. Rub the skin lightly with softened butter. Insert a meat thermometer into the thickest part of the thigh without touching the bone.

Place the turkey in the oven and roast about 12 minutes per pounds, basting every 30 minutes with pan juices. The turkey is done when the thermometer registers 180 degrees or when the juices run clear when the thigh is pricked with a fork. Remove the turkey to a warm platter and cover loosely with foil. Let it rest for 20-30 minutes before carving. Scrape all the particles from the bottom of the roasting pan and stir them into the pan juices to give it a deeper color and heartier flavor. Add a small amount of Cabernet Sauvignon wine, salt, and pepper to taste, simmer for a few minutes on top of stove. Remove to a warmed gravy boat.