White Wine and Fresh Herb Roasted Turkey Recipe
( A NOTE ABOUT THIS RECIPE POST WHICH WE WROTE IN 2014! The Butcher has found that he prefers the D’Artagnan All Natural Turkey to the one that we used in this recipe…so R&S Meat Market will exclusively carry the All Natural No Hormone…No Antibiotic Fresh Turkey from D’Artagnan…the Recipe and other ingredients remain the same!)…Happy Cooking!
Even a seasoned cook and entertainer gets butterflies at the thought of roasting an entire Turkey. Every year, thoughts are that you will remember exactly what was done last year to make the bird taste so delicious…and of course, when it comes down to it, you are racing for the cookbook or searching online for last minute instructions.
In searching the web and looking over many recipes, my favorite, due to flavor and simplicity was this one from The Splended Table. I put my own spin on it but the original recipe can be found here http://www.splendidtable.org/recipes/wine-and-herb-basted-roast-turkey-white-wine-pan-gravy
Click through the gallery for step by step photo and instructions:
Detailed directions are listed below the gallery-
From the Butcher you will need to order:
One Fresh Bell & Evans All Natural Turkey
You will also need:
A large roasting pan
One or two bottles of dry white wine
2 lemons; halved
One large bunch of fresh parsley; chopped
Several stems of fresh sage, rosemary & thyme; chopped
2 shallots; skinned and halved
3 whole carrots; peeled
1-2 sticks of softened butter
Fresh ground salt and pepper
One 32 oz box of chicken stock
1-2 tablespoons of cornstarch to thicken gravy
Additional tools that will come in handy-
Soup ladle with long handle
Plan to prepare the first several steps of this recipe the night before you roast the turkey. It helps with timing but also produces a delicious, crispy skin.
To prepare the Turkey:
Place a large pan or piece of parchment paper in the bottom of your sink. Remove the turkey from the wrapping and rinse with cool running water. On each end of the bird you will find a cavity. Reach inside each end and remove the innards. You can keep these to flavor your gravy or simply discard. Rinse inside these cavities as well.
Pat the turkey dry with paper towels and place breast side up, in your large roasting pan. Even though the Bell & Evans turkeys are already trussed, it would be helpful to add some kitchen twine around the legs. This will keep them secure during roasting.
Rub the halved lemons over the entire skin of the turkey making sure to get in between the wings. Next smear the softened butter over the skin, pressing it in as you go. Also add several pats of butter inside the cavities. Season the entire bird, inside and out with fresh ground salt and pepper. Place the halved lemons inside each cavity.
Next you will mix the chopped herbs together and press them over the entire skin of the turkey. Add your halved shallots and whole carrots to the bottom of the roasting pan. At this point you can loosely cover the turkey with foil and place in your refrigerator over night.
Roasting The Turkey:
Remove the turkey from your refrigerator one hour before you plan to place it in the oven. This will allow the bird to come to room temperature and assure for accurate and even roasting.
Plan for enough time. You will need 4-5 hours to roast the above sized turkey, as well as resting time of about 20-30 minutes, and carving time which can also take about 20 minutes.
Pre-heat your oven to 375 degrees fahrenheit.
Pour 1/2 cup of white wine and 1/4 cup of chicken stock over the turkey. Place your turkey, uncovered into the oven and set your timer for 30 minutes. Baste the turkey with 1/2 cup of white wine and 1/4 cup of chicken stock every 30 minutes. Plan to rotate the pan every hour to ensure an evenly roasted turkey. About an hour and a half into the roasting time, you may need to cover the bird loosely with foil to prevent too much browning. Keep an eye on the time, and start checking the internal temperature of the bird at 4 hours. To do this, insert the meat thermometer between the breast and the thigh. When the internal temperature reaches 160 degrees, remove the bird from the oven. Set the pan on the counter loosely covered with foil for 20-30 minutes. This will let the juices redistribute. In this time the turkey will also reach a temperature of 165 degrees. Now you can prepare your gravy!
For the Gravy:
Remove the Turkey to another pan or serving platter. Ladel or pour 2 1/4 cups of the pan juices through a sieve into a shallow sauté pan. I used 2 1/4 cups of drippings which produced exactly two cups of gravy. Bring the drippings to a boil, whisking gently. Add one tablespoon of cornstarch to the sieve and shake over the top of the boiling drippings. Whisk to produce a beautiful gravy that is lump free! Continue to whisk until the gravy is thickened. You may want to make two pans of this gravy. One for pouring over sliced turkey on the platter, and one for serving at the table.
(The reason I prepare two separate pans of gravy is that I find it difficult to thicken more than two cups of drippings at a time. It produces a really nice gravy when done in smaller quantities. )
In tomorrows post I will include a video of the Butcher carving this Turkey. Using an electric knife is so simple and will produce even slices.
For My Gluten Free Friends:
I used Kitchen Basics chicken stock which is gluten free, and cornstarch to thicken the gravy…so this turkey can be made … Gluten free!
Happy Roasting…and a Super Happy Thanksgiving!
If you’d like to see The Butcher demonstrate, how to carve the turkey… click this link