Recipe ingredients
- 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 marjoram
- 1 1/2 cups water
- 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
Recipe method
- 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 sauteing onions 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 saute 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.
Other thanksgiving recipes:
Roast turkey with white wine gravy recipe
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