1    15-20 pound fresh turkey
1/2 c  To 1C chicken stock
Unsalted butter
Venetian Stuffing (recipe)
==OR==
Hermans 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.