Thanksgiving Turkey and Gravy

Serves 8-10
preparation
20
minutes
cooking
270
minutes

Ingredients

1
12- to 14-pound fresh turkey
1
yellow onion, peeled and quartered
2
celery ribs, each cut into 3-inch pieces
1
carrot, cut into 3-inch pieces
1/2
cup
butter (1 stick), melted
1
tablespoon
kosher salt
1/2
tablespoon
freshly ground black pepper
2
tablespoons
flour
1/3
cup
white wine
1
14.5 ounce can
chicken broth

Directions

  1. Preheat oven to 400° F.
  2. Rinse the turkey and pat dry. Strew the roasting pan with the vegetables. Place the turkey on a rack in the vegetable-lined pan. Brush the turkey with half the melted butter. Sprinkle with the salt and pepper, and stuff the turkey. Roast at 400° F for 30 minutes. Baste with the remaining butter and any juices that have collected. Decrease oven to 325° F and roast for about 3 1/2 hours more or until a thermometer reads 180° F when inserted in the thigh.
  3. Transfer the turkey to a carving board, cover loosely with foil, and let rest for 20 minutes. Strain the pan juices into a saucepan, discarding the solids. Skim off the fat, reserving 2 tablespoons.
  4. In a large skillet, over medium-low heat, blend the reserved fat with the flour, whisking constantly until the flour turns golden. Whisk in the wine and pan juices, cooking until slightly thickened, 5 to 7 minutes. Slowly thin with the broth.

 

 

Sara Quessenberry
October 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 42 %
  • Calcium 103 mg
  • Carbohydrate 2 g
  • Cholesterol 361 mg
  • Fat 38 g
  • Fiber 0 g
  • Iron 8 mg
  • Protein 105 mg
  • Sat Fat 12 g
  • Sodium 696 mg
What does this mean? See Nutrition 101.