2 sticks real butter melted
1 cup diced onions
1 cup diced celery
1 tsp poultry seasoning (adjust to your taste)
1 bottle (750 ml) of good Chardonnay minus 1 cup (for quality control purposes)
2 large pieces of cheesecloth
Dry turkey overnight in the refrigerator.
Melt butter in skillet.
Add onions, celery and poultry seasoning. Cook until veggies are softened.
Add wine and simmer a few minutes.
Place a double layer of cheesecloth over the turkey.
Slowly pour some liquid over it to soak the cloth.
I resoak the cloth a couple of times while the turkey roasts.
This makes the prettiest, golden brown crispy skin. Very moist as well!