Turkey's in the oven

Our turkey is stuffed and in the oven (all 22 lbs of it!).

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!