''The Turkey Dressed and Cooked with French Sauterne Made the Dish Take a Turn...''

Roast a medium sized turkey for 3 hrs. or so at 175 deg C with the following stuffing a priori and browning marinade based on the good ole Satay sauce

Fashion the gravy from the drippings and Sauterne white wine deglaze.

Ingredients for Stuffing of Turkey:

-2 c. day old bread, finely cubed

-2 c. 2% milk

-1/2 c. barley

-1/2 c. millet

-1 leek, finely chopped

-1/3 tsp. tarragon

-3 bay leaves

-2/3 tsp. basel

-2 c. white wine

-4 c. chicken broth, e. g. Knorr (R) chicken consomme

-1 onion, finely chopped

-3 shallots, finely chopped

-1/4 c. butter (salted)

Preparing the stuffing: make sure a priori the millet is toasted over HI heat in a sauce pan, then add in the barley and then add the white wine, chicken broth and simmer until cooked or thickened over LO-MED heat in the sauce pan, then after soaking the bread cubes in milk mix with the cooked grain after setting aside; then sautee leeks, onion, shallots in the salted butter and then mix in the bread-based stuffing plus the tarragon, bay leaves, and basel. NB: try a mixer and the paddle attachment to blend homogeneously the stuffing for the turkey.

Satay Browning Glaze from a Marinade:

-2 1/2 coconut milk

-1 1/3 c. peanut butter

-12 tbsp. d. soy sauce

-5 tsp. br. sugar

-3 tbsp. onion powder

-3 tbsp. chilli pepper flakes

-2 tbsp oil

Take the bird as per usual that has been thawed, washed, removed of organs and applied well oiled and salted and peppered to taste (sample the skin surface) with stuffing; make sure you tuck the wings 'neath the bird

and truss with legs together after filling the inside cavity and then lay side up on a roasting rack and then cook at

175 deg C for a large-sized turkey for 4-6 hrs. or until well done basting regularly every 30 minutes with satay sauce marinade using always a meat roasting thermometer to reach the endpoint or critical temperature which

indicates doneness for the roast. (HINT: you might want to resort using foil tent to focus or reflect irradiation of

heat and cause better effective browning.)

Carving and Serving the Bird.

Use the usual rule although there is no way to present the roast piece without serving it at the same time to guests at the table. Take the legs and thighs and present them as serving pieces, remover the wings and do likewise, carve either the bird's left and then right side at the breast downwards with the electric knife and then

for the rest of the dark meat side-to-side in a platter A or B.

Gravy Boat.

Recommendation: Reconstitute a Knorr (R) packet for turkey gravy, using the drippings and a roux of all-purpose flour, some melted butter and dissolve and thicken mixture over LO-MED heat and simmer until done, to taste.