Roasted Turkey with Cherries & Cabernet

By Wolfgang Puck

3/4 cup (1 1/2 sticks) butter softened
1 tablespoon chopped fresh rosemary
2 tablespoons bourbon
Salt and pepper
1 (12-to 14-pound) turkey
3/4 cup EACH cabernet sauvignon (or petit sirsh) and red port wine
1 cup dried cherries

In a small mixing bowl, combine butter, rosemary, bourbon and salt and pepper to taste, mixing well with a fork. Rinse turkey and pat dry. Using your fingers, gently separate skin from flesh of turkey breasts to make a pocket. Stuff pockets with butter mixture, taking care not to tear skin. Place turkey on a rack in a large roasting pan. Bake in preheated 350-degree oven about 2 1/4 to 2 3/4 hours, or until juices run clear. When turkey is almost cooked, add wines and dried cherries to large skillet and heat to boiling over high heat. Reduce heat to medium-high and cook until wine is reduced by half, about 7 to 8 minutes: set aside. When turkey is cooked, remove from. Remove any excess fat from drippings and discard. Pour drippings into wine mixture in skillet. Heat to boiling over high heat: reduce heat to medium-high and cook 5 minutes longer. Add 2 additional tablespoons port wine, salt and pepper to taste and a few dashes sugar to sauce, if it is too tart. Pour some of sauce over turkey.

To serve, carve turkey into slices. Serve remaining sauce on the side. Makes 8 to 10 servings.

NOTE: If desired, thicken sauce with 1 tablespoon cornstarch with 1 tablespoon cold water.