Turkey
Butter
Salt
Pepper
Oregano
1/4 Cup White Wine, Sherry, or Cooking Wine
Chicken Broth
1. Defrost the turkey. Remove the neck and innards from the inside of the turkey.
2. Rinse the turkey with water and pat it dry.
3. Make a mix of the salt, pepper, and fresh oregano.
4. Rub the butter on, in, and under the skin of the turkey (put pats of butter under the skin). Rub seasoning on, in and under the skin of the turkey.
5. Put the turkey in the turkey roaster or oven pan breast down. Put more seasoning on the turkey and pour the wine on top of the turkey (I didn't measure the wine, I just poured it).
6. Cook the turkey at 325 degrees. If the turkey is in the oven, cover it with tin foil and remove the foil the last hour of cooking. (The turkey I had cooked for 3.5 hours, but I don't remember the weight. Go with the weight recommendations).
7. After the turkey has cooked for 2 hours, pour chicken broth on the turkey. The last hour of cooking scoop the broth from the bottom of the pan on top of the turkey every 15 minutes. Wait 20-30 minutes before cutting the turkey.
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