Hands-On Time
20 Mins
Total Time
4 Hours 30 Mins
Yield
Serves 8-10

How to Make It

Step 1

Preheat oven to 400° F.

Step 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.

Step 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.

Step 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.

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