Turkey's in the oven
My secret ingredient is vino and lots of butter.
Coarsely chop up some carrots, celerey and onion and put them in the pan.
Heat a couple liters of decent chardonnay and melt a pound of butter in the heated wine. Cover the bird with some cheese cloth soaked the wine/butter mix. Then use the remainder to baste the bird periodically while it cooks.
Strain out the drippings (which are saturated in the wine/butter) to make a great turkey gravy.
Happy Thanksgiving all!