Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I read a lot of recipes before making my first turkey, and there were just too many to choose from, so I decided to wing it. Nobody was more shocked than I was to see how gorgeous, moist and flavorful it turned out, considering how very few ingredients and work was involved. Yes, the name is a double-entendre (there was a theme to my first Thanksgiving dinner!) I used a semi-sweet red wine, but you can go with whatever vintage you prefer if you want something more bitter. The drippings from the pan are practically a gravy on their own.

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Recipe Summary test

prep:
20 mins
cook:
4 hrs 30 mins
additional:
35 mins
total:
4 hrs 85 mins
Servings:
16
Yield:
1 whole roast turkey
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 390 degrees F (200 degrees C).

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  • Bring the water to a boil in a large saucepan, and stir in the margarine until melted. Mix in the stuffing mix until thoroughly moistened, remove from heat, and allow the stuffing to stand for 5 minutes. Fluff with a fork.

  • Remove neck and giblets from the turkey, if present, and place the turkey into a large roasting pan with a lid. Lightly stuff the cavity of the turkey with the stuffing. Pour the red wine all over the turkey, and sprinkle the bird with salt. Brush the egg over the top of the turkey. Cover the roasting pan.

  • Roast in the preheated oven for 2 hours. Remove lid, baste the turkey with the pan drippings, and cover the breast of the turkey with a piece of aluminum foil. Return to oven, and roast an additional 30 minutes; baste once more, and roast until the turkey is browned and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 2 more hours.

  • Transfer the turkey to a platter, and allow to stand for 30 minutes. To serve, remove stuffing to a serving dish before carving.

Nutrition Facts

927 calories; protein 106.2g; carbohydrates 17g; fat 42.5g; cholesterol 313.6mg; sodium 806.1mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 4 stars
01/07/2018
Having had turkey every month for the last three months we decided to try something different. Very interesting way of cooking a turkey but not something we are used to. Even though we liked this we prefer the traditional way of cooking a turkey. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/07/2018
Having had turkey every month for the last three months we decided to try something different. Very interesting way of cooking a turkey but not something we are used to. Even though we liked this we prefer the traditional way of cooking a turkey. Read More
(1)
Rating: 5 stars
05/13/2013
I cooked turkey for the first time using this recipe and it was just so delicious. Very simple easy and amazing. I recommend this for everyone. Read More
(1)
Rating: 5 stars
12/01/2012
Fantastic! My family raved over this bird for days afterward. I will definitely use this recipe again. Read More
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