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Roast Turkey w/White Wine Gravy
Cummulative Rating
N/A
Servings
Makes 8 servings.
Difficulty
Involved |
Ingredients
One 14 pound turkey (free range)
Kosher salt and freshly ground black pepper
2 Tablespoons unsalted butter, at room temperature
2 cups large onions, sliced
1/2 cup carrots, sliced
1/2 cup celery, sliced
3 garlic cloves, chopped
1 shallot, chopped
8 sage leaves
8 thyme sprigs
2 Tablespoons Italian parsley, chopped
1 bay leaf
3 Tablespoons unsalted butter, chilled
4 cups gf chicken or turkey stock
3 Tablespoons gf flour
1 cup dry white wine (Sauvignon Blanc) |
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Directions
Preheat oven to 400°F.
Season cavity of turkey generously with kosher salt and freshly ground black pepper. Fill cavity with half of the onions, carrots, celery, garlic and shallots, sage leaves, thyme sprigs and bay leaf. Tie legs together with kitchen twine. Pat turkey dry with paper towels. Rub turkey all over with 2 tablespoons unsalted butter and season with salt and freshly ground black pepper.
Spread remaining vegetables in a large roasting pan. Place turkey on top of vegetables and add 1 cup of chicken stock to pan.
Roast turkey, uncovered, at 400°F for
1 hour, basting every 30 minutes. Half-way through add 1/2 cup gf chicken stock to roasting pan.
After one hour, add another 1/2 cup of gf chicken stock to roasting pan. Cover turkey loosely with foil. Reduce oven temperature to 325°F and continue to roast turkey for
1-1/2 hours longer or until an instant read thermometer inserted in thigh reaches
165°F. Make certain to baste often and if needed add about 1/4 cup of gf stock to pan after an hour roasting time. If you notice that the turkey doesn’t seemed browned enough, remove foil and continue to roast, basting frequently with pan juices.
Once turkey reaches 165°F, turn oven off and let turkey rest in warm oven for 1 hour or until internal temperature of thigh reaches 180°F.
Transfer bird to a carving board and tent with foil; let rest for 20 minutes.
Meanwhile, on medium heat, place roasting pan over two burners. To deglaze; add white wine to pan, scraping up browned bits on bottom of pan. Simmer until reduced by 1/2.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in gf flour; cook, stirring constantly, for 1 minute.
In a saucepan combine wine mixture from roasting pan and remaining stock (about 1-3/4 cup). Bring to a boil, stirring frequently. Reduce heat and simmer until gravy becomes thick, about 10 minutes. Strain gravy and adjust seasonings to taste with salt and freshly ground black pepper.
Serve carved turkey accompanied with white wine gravy. |
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