Rating: 3.5 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings
Sara Quessenberry

Gallery

Recipe Summary

hands-on:
20 mins
total:
4 hrs 30 mins
Yield:
Serves 8-10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400° F.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

calcium 103mg; 803 calories; calories from fat 42%; carbohydrates 2g; cholesterol 361mg; fat 38g; iron 8mg; protein 105mg; saturated fat 12g; sodium 696mg.
Advertisement