Roast Turkey with White-Wine Gravy Recipe

Roast Turkey with White-Wine Gravy Recipe

Ingredients:

1 pc of turkey (about 14 lbs, reserve giblets and neck, discard liver)
1/2 c of butter (unsalted)
1-1/2 c of water
8 sprigs of mixed herbs (fresh – sage, thyme, marjoram, rosemary)

For the gravy:
1/3 c of flour (all purpose)
1.5 c of white wine (dry)
1 pc of onion (large)
4 c of stock (Turkey Giblet, add more for thinning)

For the Garnish:
Sprigs of mixed herbs (large, fresh)

Instructions:

Preheat the oven at 325 degrees F.

Wash the turkey then pat it dry using a paper towel. Fold the (neck) skin beneath the body then fasten it with skewer and secure the wings onto the body.

Place the turkey on a (roasting) pan. Brush the cavity with butter; season pepper & salt then place the herbs inside. Brush the outer skin with butter; season pepper & salt.

Tie the legs together loosely; roast (in middle) for an hour. Pour enough water onto the pan and turkey; baste every twenty mins.

After more than two hours, when meat inside the thigh reaches 175 degrees F. Transfer the turkey on a hot platter; save the juices. Let it stand for half an hour.

To make the gravy, chop the onions finely then skim the fat in the juice. Save half cup of fat. Place pan above moderate heat and add wine.

Let it boil till it is reduced into half cup then add the stock. Let it simmer then transfer onto a medium-sized saucepan through the mesh strainer.

Saute onion the (1/4 cup) saved fat inside large skillet above medium-high heat; stir frequently for fifteen mins or till it turns brown. Add the flour then stir thoroughly. Reduce the heat to low; cook the roux for three mins.

Let the wine mix simmer and pour directly on the roux. Whisk thoroughly to avoid lumping. Continue to simmer while continuously whisking for ten mins.

Add more stock, making it thin if desired. Season it with pepper & salt. Serve turkey along with the gravy and garnish with the herb bouquet.

>> Roast Turkey with White-Wine Gravy Recipe