jglass
New member
Roast Turkey with White−Wine Gravy
12− to 14−pound turkey (reserving neck and giblets, but excluding liver,
for making stock)
1 stick (1/2 cup) unsalted butter
8 sprigs mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram
1 1/2 cups water
For gravy:
1 large onion
1 1/2 cups dry white wine
4 cups Turkey Giblet Stock plus additional for thinning gravy
1/3 cup all−purpose flour
Garnish: large bouquet of mixed fresh herb sprigs
Preheat oven to 325° F.
Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with
a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack
set in a roasting pan and melt butter. Brush inside of turkey with some butter and
season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of
turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks
together with kitchen string. Roast turkey in middle of oven 1 hour.
Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until
a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run
clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in
pan. Remove skewers and discard string. Let turkey stand 30 minutes.
While turkey is standing, make gravy:
Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for
sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine
over moderately high heat, scraping up brown bits, and boil mixture until reduced
to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture
through a sieve into a saucepan.
In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high
heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook
roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a
simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to
prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional
stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.
Garnish turkey with herb bouquet and serve with gravy.
12− to 14−pound turkey (reserving neck and giblets, but excluding liver,
for making stock)
1 stick (1/2 cup) unsalted butter
8 sprigs mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram
1 1/2 cups water
For gravy:
1 large onion
1 1/2 cups dry white wine
4 cups Turkey Giblet Stock plus additional for thinning gravy
1/3 cup all−purpose flour
Garnish: large bouquet of mixed fresh herb sprigs
Preheat oven to 325° F.
Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with
a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack
set in a roasting pan and melt butter. Brush inside of turkey with some butter and
season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of
turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks
together with kitchen string. Roast turkey in middle of oven 1 hour.
Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until
a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run
clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in
pan. Remove skewers and discard string. Let turkey stand 30 minutes.
While turkey is standing, make gravy:
Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for
sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine
over moderately high heat, scraping up brown bits, and boil mixture until reduced
to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture
through a sieve into a saucepan.
In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high
heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook
roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a
simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to
prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional
stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.
Garnish turkey with herb bouquet and serve with gravy.