1 (12-14 lb) Cleaver’s fresh turkey
1/2 cup butter cubed
1 T Whole Spice Garlic Powder
2 apples, cored and halved
Kosher salt and pepper to taste
2/3 bottle (750 ml) Sauvignon Blanc
Preheat oven to 350. Rinse turkey and pat dry. Gently loosen skin over breast and insert pieces of butter between skin and breast. Place apples inside the cavity. Sprinkle with garlic, salt, and pepper. Place turkey in a roasting bag and pour wine over the inside and outside, then place turkey in roasting pan. Bake referring to chart below, or until internal temperature is 160 – the bird will reach 165 by carryover cooking. Remove turkey from bag and let stand for 20 minutes before carving. Use juices from bag for gravy if desired.