Cherry Pomegranate Habanero Glazed Turkey
1 (12 lb.) Turkey or ham, whole
2 Tbsp. Butter, room temperature
Coarse salt and ground pepper
1 1/2 cups Robert Rothschild Farm Cherry Pomegranate Habanero Sauce
1 bottle Dry white wine
Preheat oven to 350 degrees F.
Place turkey in roasting pan on rack. Rub all sides with butter, and season with salt and pepper.
Pour 1 bottle dry white wine into roasting pan.
Loosely cover turkey with aluminum foil. Roast 1 hour, then baste every 30 minutes with pan liquids; approximately 2 – 3 times.
Remove foil. Raise oven heat to 400 degrees F.
Continue roasting 45 – 60 minutes, brushing 3 or 4 times with Cherry Pomegranate Habanero Sauce.
Check that internal temperature is at 180 degrees F before serving. Allow turkey to rest at least 30 minutes before carving so juices are reabsorbed.