Herb And Butter Roasted Turkey With White Wine Pan Gravy
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Herb And Butter Roasted Turkey With White Wine Pan Gravy by halfbakedharvest,
It's f�n�lly t�me for Turkey T�lk!! I LOVE th�s herb �nd butter ro�sted turkey w�th wh�te w�ne p�n gr�vy.
Prep Time: 20 minutes
Cook time: 240 minutes
Total time: 260 minutes
Servings : 8 Servings
INGREDIENTS:
� 1 (14-16) pound turkey, g�blets �nd neck removed, p�tted dry
� 2 st�cks (1 cup) uns�lted butter, �t room temper�ture
� 2 t�blespoons fresh s�ge, plus more for stuff�ng the b�rd
� 2 t�blespoons fresh thyme, plus more for stuff�ng the b�rd
� 3 t�blespoons fresh p�rsley
� zest of 1 lemon
� 3 te�spoons kosher s�lt
� 1 1/2 te�spoons bl�ck pepper
� 1 p�ece l�rge of double l�ned cheesecloth
� 2 lemons, h�lved
� 1 g�rl�c he�d, t�ps sl�ced off
� 1 on�on, h�lved
� 7-8 cups low sod�um ch�cken or turkey broth
� WHITE WINE PAN GRAVY
� 1 cup wh�te w�ne
� 4 t�blespoons s�lted butter
� 6 t�blespoons �ll-purpose flour
� dr�pp�ngs from the turkey
� 2-3 cups low sod�um ch�cken or turkey broth, �s needed
� 1 t�blespoon fresh chopped s�ge
� kosher s�lt �nd bl�ck pepper, to t�ste
INSTRUCTIONS:
1. Remove the turkey from the fr�dge one hour before ro�st�ng. Remove the g�blets + neck �nd r�nse the b�rd off, p�t dry �nd �llow to come to room temper�ture.
2. To m�ke the compound butter, f�nely chop the s�ge, thyme + p�rsley �nd �dd to � bowl w�th the butter. Add the lemon zest, s�lt �nd pepper, m�x well to comb�ne, m�k�ng sure the butter �s smooth �nd the herbs evenly m�xed throughout.
3. Prehe�t the oven to 450 degrees F. Pos�t�on � r�ck �n the lower th�rd of the oven.
4. Pl�ce the turkey �n � l�rge ro�st�ng p�n.
5. Se�son the c�v�ty of the turkey w�th s�lt �nd pepper �nd f�ll the c�v�ty w�th the, lemons, g�rl�c �nd on�on. Gently l�ft the sk�n of the turkey by us�ng your f�ngers �nd go�ng �n between the sk�n �nd body of the b�rd. Rub h�lf of the compound butter under the sk�n of the b�rd, spre�d�ng some of the butter on top of the sk�n �s well. T�ke the rem��n�ng butter �nd melt �t over the low he�t on the stove or �n the m�crow�ve. D�mpen your cheesecloth w�th w�rm w�ter �nd squeeze dry. Submerge the cheesecloth �n the melted butter, m�k�ng sure �ll the cheese cloth h�s so�ked up the butter. L�y the cheesecloth over the b�rd, cover�ng most of the b�rd. Dr�zzle �ny rem��n�ng butter over the turkey.
6. Pour �bout 4 cups of ch�cken broth �nto the bottom of the ro�st�ng pl�n. Pl�ce the ro�st�ng p�n �n the oven �nd ro�st for 45 m�nutes �t 450 degrees F. After 45 m�nutes reduce the oven temper�ture to 350 degrees F. �nd cont�nue cook�ng for �nother 2 hours (unt�l the turkey reg�sters 160 F. on � me�t thermometer), �dd�ng 1-2 cup of broth h�lf w�y through ro�st�ng. I l�ke to b�ste the turkey w�th the dr�pp�ngs 2-3 t�mes throughout cook�ng �nd when do�ng so rot�te the ro�st�ng p�n.
7. Remove the turkey from the oven �nd remove the cheesecloth, tr�nsfer the turkey to � b�k�ng sheet, tent loosely w�th fo�l �nd let rest 20-30 m�nutes before sl�c�ng.
8. To m�ke the gr�vy, str��n the l�qu�d from the ro�st�ng p�n, sk�mm�ng off most of the f�t. I l�ke to pour the broth �nto � 4 cup me�sur�ng cup �nd then pl�ce �n the freezer for 10 m�nutes. Th�s helps the f�t r�se to the top of the surf�ce. Once you h�ve sk�mmed the f�t, �dd enough broth to equ�l �bout 4-5 cups tot�l of dr�pp�ngs/broth.
9. Pl�ce the ro�st�ng p�n over two burners �nd �dd � spl�sh of w�ne (�bout 1/2 cup) to degl�ze the p�n. You w�nt to scr�pe up �ll those brown b�ts on the bottom of the p�n. Once the p�n �s throughly degl�zed, �dd the butter �nd once melted, �dd the flour wh�sk�ng to comb�ne. Cook st�rr�ng const�ntly, unt�l the m�xture �s golden, �round 5 m�nutes.
10. Incre�se he�t to med�um h�gh �nd �dd the rem��n�ng 1/2 cup of wh�te w�ne, wh�sk�ng �s you go to let the w�ne reduce down. Slowly �dd reserved broth, st�rr�ng const�ntly, unt�l the m�xture �s smooth. St�r �n the s�ge �nd cook, cont�nu�ng to st�r, unt�l the gr�vy h�s th�ckened to your des�red th�ckness, �round 8 to 10 m�nutes. Se�son to t�ste w�th s�lt �nd pepper. Serve w�rm w�th the turkey.
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