Season inside of cavity of turkey with salt and pepper. Fasten neck skin to back, truss and tie wings and drumsticks to bird. Place turkey, breast side up, on rack in shallow pan. Set aside. Melt the butter and combine with oregano and wine; brush over skin of turkey.

Insert meat thermometer so bulb is in center of inside thigh muscle or thickest part of breast. (Do Not Allow thermometer to touch bone) For unstuffed turkey, roast, uncovered, in preheated 325ºF.  oven for 4 1/2 - 5 hours ( about 180 - 185 on meat thermometer). Baste occasionally with pan drippings. Make Tagliarini Dressing. When ready to serve, garnish turkey with small bunches of grapes and parsley. Serve dressing separately.

Tagliarini Dressing

one 12 ounce package of tagliarini
2 cups of sliced fresh mushrooms
1/3 cup of finely chopped green onion
1 cup of butter or margarine
2 teaspoons of dry Italian herbs, crumbled
1 teaspoon of herb seasoned pepper
one 66 ounce package of cheese and garlic croutons, about 3 cups
1/4 cup of finely chopped parsley
2 tablespoons of grated Parmesan or Romano cheese

Cook tagliarini according to package directions. Drain well. Meanwhile cook the mushrooms and onion in butter just until tender. Add herbs and pepper; toss with drained tagliarini. add croutons, parsley and cheese, toss until well mixed.

Serves  8 -10