Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Combine herbes de Provence, 3/4 teaspoon salt, 1/2 teaspoon pepper, and minced garlic in a small bowl. Rub seasoning mixture under loosened skin. Rub turkey with olive oil. Place 12 garlic cloves in a roasting pan; place turkey on cloves. Bake at 400° for 1 hour and 15 minutes or until a thermometer registers 165°. Let stand for 15 minutes. Discard turkey skin. Squeeze cloves to extract garlic pulp. Discard skins. Set aside.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.
Place roasting pan over 2 burners on medium heat. Add pan drippings, Roasted Turkey Stock, white wine, and reserved garlic, scraping pan to loosen brown bits. Cook 10 minutes or until reduced to 1 1/2 cups. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve with turkey.
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