Main Dishes : Wine and Herb-Basted Turkey

• 2 cups Riesling wine
  
• 3/4 cup (1 1/2 sticks) unsalted butter
  
• 4 sprigs fresh thyme
  
• 4 sprigs fresh rosemary
  
• 4 sprigs fresh sage
  
• 2 teaspoons salt, divided
  
• 1 teaspoon whole black peppercorns
  
• 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1 (12- to 14-pound) turkey, rinsed and trussed
  
• 1/2 teaspoon freshly ground pepper
  

Combine wine, butter, herbs, 1 teaspoon of the salt, peppercorns, and TABASCO^® Green Sauce in a large saucepan and bring to a boil. Boil the mixture for 5 minutes; reduce heat and simmer 10 minutes. Keep warm.

Place turkey in a large roasting pan and rub with remaining 1 teaspoon salt and ground pepper; baste with herb butter and place in a 325°F oven. Bake until an internal temperature of 180°F is reached, about 3 to 3 1/2 hours, basting every 20 minutes.*

Makes 14 to 16 servings.

*Do not baste turkey during last 20 minutes, unless remaining basting sauce is first boiled for 5 minutes and brush is washed thoroughly.