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1
Defrost turkey.
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2
Remove giblets and wash with cold water inside and out.
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3
Pat dry.
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4
Sprinkle with salt, pepper and coriander inside and out.
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5
Tie the wings and drumsticks.
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6
(Ordinary sewing thread will work just fine) Peel the garlic cloves and crush.
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7
Mix the crushed garlic with the butter and the cognac.
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8
Rub this paste all over the turkey and return the turkey to the refrigerator to marinate for an hour.
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9
Preheat oven to 350 degrees.
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10
Baste the turkey with the chicken broth and wine.
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11
Do it gently so you don't rub off the garlic paste.
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12
Cover the turkey with aluminum foil and roast for about 90 minutes, basting frequently with wine and chicken broth.
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13
If your oven isn't very accurate turn the pan a few times during baking.
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14
After about 90 minutes of cooking remove the aluminum foil cover.
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15
Sprinkle with paprika all over and raise the oven temperature to 500 degrees.
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16
Stop basting.
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17
This will allow the turkey skin to brown and crisp.
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18
Continue cooking until the skin is crisp and not watery or greasy.
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19
Flip the turkey so it crisps on the other side as well.
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20
If you are butchering your own turkey feed it two glasses of wine or cognac the day before.
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21
It really does make a difference in the cooked flavor.
