Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Bearnaise butter elevates the already beautiful flavor of roasted turkey for an impressive holiday dinner.

Recipe by Southern Living November 2011


Credit: Iain Bagwell; Styling: Lydia Degaris Pursell

Recipe Summary test

40 mins
8 hrs 10 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°. Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Loosen and lift skin from turkey breast without totally detaching skin. Rub 1/4 cup Béarnaise Butter under skin; replace skin. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.

  • Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Tie ends of legs together with string; tuck wingtips under. Rub entire turkey with 1/4 cup Béarnaise Butter. Pour wine and 2 cups chicken broth into roasting pan.

  • Bake at 325° for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165°, basting every 30 minutes with pan juices. Shield with aluminum foil after 1 1/2 hours to prevent excessive browning, if necessary. Remove from oven, and let stand 30 minutes.

  • Transfer turkey to a serving platter, reserving 2 1/2 cups pan drippings. Pour reserved drippings through a fine wire-mesh strainer into a bowl, discarding solids.

  • Melt remaining Béarnaise Butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add reserved drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add up to 1/2 cup remaining chicken broth for desired consistency. Add salt and pepper to taste. Serve turkey with gravy.

  • *Frozen whole turkey, thawed, may be substituted.