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Turkey in White Wine
Ingredients
1 turkey, 8 to 12 lbs.
1-1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried thyme leaves
1 tsp. dried rosemary leaves
1/2 cup butter or margarine, melted
1 cup chopped celery
1 medium onion, sliced
4 whole cloves
1 cup white wine
Directions
Remove giblets and neck from turkey, wash and set aside. Wash turkey thoroughly inside and out, then pat dry. Remove and discard excess fat.
Preheat oven to 400 degrees.
Mix salt, pepper, thyme and rosemary. Sprinkle half of this mixture inside the turkey. Place heart and cutup gizzard inside turkey (unless you are going to use it for gravy); omit liver. Bring skin of neck over back and fasten with a poultry pin. Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together.
Place turkey breast side up in a shallow roasting pan with a rack. Brush half the butter over turkey. Sprinkle with remaining salt and pepper mixture. Insert meat thermometer in inside of thigh at thickest part. Roast, uncovered & brushing with remaining butter, for 40 minutes or until lightly browned.
Remove from oven. Reduce temperature to 350 degrees. Add celery, onion, cloves and turkey neck to roasting pan. Pour 1 cup wine over turkey. Cover pan tightly with foil. Roast for 2 hours, basting every 30 minutes with pan juices. Remove foil and roast for 30 minutes longer or until meat thermometer registers 185 degrees. Leg joint should move freely. Remove turkey from roasting pan to serving platter, then remove twine and poultry pins. Turkey should stand in a warm place for 20 minutes before carving.
White Wine Sauce
Ingredients
water
3 tbsp. all-purpose flour
1/2 cup white wine
2 chicken bouillon cubes
dash pepper
Directions
Make sauce by bringing drippings in a saucepan to boiling, stirring to dissolve browned bits. Boil uncovered for 5 minutes. Discard neck. Strain into a 4-cup measure. Skim off all fat and discard. Add water to liquid to measure 2-1/2 cups, then pour back into the roasting pan. In a small bowl, mix flour and 1/2 cup wine until smooth. Stir into pan, add bouillon cubes and pepper. Simmer, stirring occasionally, for 5 minutes. Strain and pour into sauceboat. Yield 2-1/2 cups sauce.