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1 15-20 pound fresh turkey
1/2 c To 1 cup chicken stock
1 cl Garlic, minced
1 ts Dried basil
1 ts Salt
1/2 ts Freshly ground pepper
1/4 ts Dried rosemary leaves,-crumbled
3/4 c Unsalted butter, room temp
1 1/2 c Dry white wine, room temp
Grape clusters and pine boughs
Rinse turkey under cold running water and pat dry with paper towels.
Preheat oven to 325F. Pour 1/2 cup stock into roasting pan. Heavily butter roasting rack and set in pan. Fill turkey loosely with stuffing.
Combine garlic, basil, salt, pepper, rosemary, marjoram and thyme. Rub some of the butter over turkey. Sprinkle evenly with herb mixture.
Place turkey breast side down on rack and roast for 20 minutes.
Melt remaining butter in small saucepan over medium-low heat. Remove from heat and add wine.
After 20 minutes, baste turkey generously with butter and wine mixture and continue roasting according to wrapper directions. (If there are no directions with turkey, allow about 15 to 18 minutes per pound).
Baste turkey generously with remaining wine mixture and pan juices every 30 minutes or so, checking occasionally to make sure breast skin is not sticking to roasting rack. Add additional 1/2 cup of stock if more liquid is needed for basting. Cover turkey loosely with foil if it begins to brown too quickly.
During the last hour of cooking, turn turkey breast side up. Test for doneness by moving leg; if it wiggles easily, turkey is done. A meat thermometer inserted into thigh should read 180F to 185F.
Transfer turkey to large heated platter and cover loosely with foil. Let stand in warm place 15 to 20 minutes.
Meanwhile, prepare Giblet Gravy, if desired.
To serve: Garnish platter with large clusters of grapes set on bed of pine boughs.
Serves 8-10, with leftovers.