Categories: Poultry 
      Yield: 8 servings 
  
      1    15-20 pound fresh turkey 
    1/2 c  To 1C chicken stock 
           Unsalted butter 
           Venetian Stuffing (recipe) 
           ==OR== 
           Herman's Corn Bread Stuffing 
           -(recipe) 
      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 
           Giblet Gravy with Wine 
           -(recipe) 
           Grape clusters and pine 
           -boughs (garnish) 
  
  1.  Rinse turkey under cold running water and pat dry with paper towels. 2. 
  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. 3. 
  Combine garlic, basil, salt, pepper, rosemary, marjoram and thyme. Rub some 
  of the butter over turkey.  Sprinkle evnly with herb mixture. 4. Place 
  turkey breast side down on rack and roast for 20 minutes. 5. Melt remaining 
  butter in small saucepan over medium-low heat.  Remove from heat and add 
  wine. 6. 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. 7. 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. 8. 
  Transfer turkey to large heated platter and cover loosely with foil. Let 
  stand in warm place 15 to 20 minutes. 9. Meanwhile, prepare Giblet Gravy. 
  To serve: Garnish platter with large clusters of grapes set on bed of pine 
  boughs. Serves 8-10, with leftovers.