From the November/December 2011 issue


  • (1) 10 to 20 pound fresh or frozen whole turkey, neck and giblets removed from cavity
  • 2 medium apples, peeled and cored, cut into medium slices
  • 2 small onions, quartered
  • 1 bunch fresh thyme
  • 1/2 bunch flat-leaf parsley
  • 1 cup water
  • 1 cup white wine
  • 1/2 cup butter
  • 2-4 TBSP kosher salt
  • 1 TBSP black pepper


72 hours before cooking

  1. Rinse the turkey under cold water and pat dry. Rub with kosher salt including into cavities where possible.
  2. Wrap the
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