5 lb. turkey roast
1 1/2 tsp. garlic salt
1 tsp. onion flakes
1/4 tsp. poultry seasoning
1/4 tsp. white pepper
1/4 lb. melted butter
3 c. Rhine wine
1 can whole cranberry sauce

Marinate turkey roast in mixture of remaining ingredients for 12 hours on each side in refrigerator. Use a crockery bowl, with cover, large enough to hold roast. After marinating is complete, remove roast from marinade, and partially cook roast in 250 degree oven, just until heated through. Cool; refrigerate overnight in own juice, turning once. Bake roast for 1 hour at 350 degrees, then turn down to 250 degrees and cook until internal temperature reaches 160 degrees on meat thermometer. Heat marinade and combine with drippings from roast. Thicken to desired consistency to make delicious gravy. Serve roast on platter; pour gravy into gravy boat and serve.