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Thanksgiving Turkey and Gravy

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Serves 8-10| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2004

Nutritional Information

  • Per Serving
  • Calories 803Calories From Fat 42%
  • Calcium 103mg
  • Carbohydrate 2g
  • Cholesterol 361mg
  • Fat 38g
  • Fiber 0g
  • Iron 8mg
  • Protein 105mg
  • Sat Fat 12g
  • Sodium 696mg
What does this mean? See Nutrition 101 .

Quick Tip

Basic Roast Turkey
For a golden bird, set the turkey high in the roasting pan, resting it squarely on a roasting rack.

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