4. Tuscan Turkey
Forget the dry, tasteless turkey. A small touch of roasted garlic to every ounce of the bird, and wine baste locks in moisture for juicy, tender meat. Save the giblets for the traditional Turkey Gravy. If they start to overbrown after the first hour in the oven, cover them with foil, and continue roasting. Remember to let the turkey rest so juices can be redistributed.