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John Kernick

Recipe Summary

prep:
20 mins
additional:
4 hrs 10 mins
total:
4 hrs 30 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400° F. Rinse the turkey and pat dry. Strew the roasting

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  • 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 ½ 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; fiberg; iron 8mg; protein 105mg; saturated fat 12g; sodium 696mg.