6 (4 ounce) turkeys
2 gallons dry white wine
1/2 cup butter, melted
3/4 cup water
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon orange juice
3 cups shredded mozzarella cheese
1/2 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
Place turkeys in baking dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 5 minutes until well done. Drain turkeys and place in a single layer.
Meanwhile, heat butter and water in a small saucepan over low heat. Slowly pour in wine and water; whisking constantly. Stir in vanilla extract, lemon juice and orange juice. Cover sauce and reduce heat to medium heat. Cook, stirring constantly, for about 20 minutes, stirring occasionally.
While turkeys are baking, brown the cheese in a microwave-safe dish; drain. Melt cheese in saucepan over medium heat. Stir in Monterey Jack cheese by spoon.
Bake turkeys for about 20 minutes in the preheated oven, lengthwise, before turning onto a cutting board. Remove turkey and spread with cheese mixture.