RecipesWhite Wine Roasted Turkey with White Wine Gravy
White Wine Roasted Turkey with White Wine Gravy
Prep Time10 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 40 mins
16-20 pound turkey
3 tbsp Cal & Gary's butter, softened
2 lemons, cut in half
10 sprigs each of fresh sage, thyme and parsley
5 sprigs fresh rosemary
salt and papper
1 bottle of white wine, reserve 1/2 cup for gravy
How to make it
Pre-heat over to 350°F.
Rub better, salt, pepper and herbs all over the bird. Place in a large roasting pan with lemon halves and herbs. Place in oven and count on roasting 12-15 minutes per pound or until a thermometer tucked into the breast reads 165°F.
After the first 30 minutes, pour 1/3 of the bottle of wine over the bird. Continue adding wine and baste with pan juices every 30 minutes. When the bird is fully cooked, take out the oven and rest for 30 minutes at room temperature.
While bird is resting, in a medium saucepan bring the pas dripping and 1/2 cup white wine to a boil, turn heat to low and cook down for about 3 minutes.
In a small bowl, mix flour and cold water with a fork until fully dissolved.
Add the flour mixture to the saucepan, continuously mixing with a whisk until the gravy has thickened. Cook until gravy has no raw flour taste, approximately 5 minutes. Seas with salt and pepper as desired.