WHITE WINE BASTED TURKEY
Make and share this White Wine Basted Turkey recipe from Food.com.
Provided by mocooks
Categories Whole Turkey
Time 4h20m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Serves 12 to 14 If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly.
- For step-by-step photos, see our Roast Turkey and Gravy feature.
- Rinse turkey with cool water, and dry with paper towels.
- Let stand for 2 hours at room temperature.
- Place rack on lowest level in oven.
- Heat oven to 450°.
- Combine melted butter and white wine in a bowl.
- Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square.
- Immerse cheesecloth in the butter and wine; let soak.
- Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.
- Remove pop up time if there is one, use regular meat thermometer in thick part of leg.
- Fold wing tips under turkey.
- Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
- (Stuff loosely if you choose, I do not stuff) Tie legs together loosely with kitchen string (a bow will be easy to untie later).
- Fold neck flap under, and secure with toothpicks.
- Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
- Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp.
- Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
- Place turkey, legs first, in oven.
- Cook for 30 minutes.
- Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.
- Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes, you will need to reheat the butter-wine mixture occasionally as the butter will harden.
- Watch pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
- After this third hour of cooking, carefully remove and discard cheesecloth.
- Turn roasting pan so that the breast is facing the back of the oven.
- Baste turkey with pan juices.
- If there are not enough juices, continue to use butter and wine.
- The skin gets fragile as it browns, so baste carefully.
- Cook 1 more hour, basting after 30 minutes.
- After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh.
- Do not poke into a bone.
- The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown.
- The breast does not need to be checked for temperature.
- If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
- When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes.
- Meanwhile, make the gravy.
- Pour all the pan juices into a glass measuring cup.
- Let stand until grease rises to the surface, about 10 minutes, then skim it off.
- Meanwhile, place roasting pan over medium-high heat.
- Add 1 cup dry red or white wine, or water, to the pan.
- Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.
- Add giblet stock to pan.
- Stir well, and bring back to a boil.
- Cook until liquid has reduced by half, about 10 minutes.
- Add the defatted pan juices, and cook over medium-high heat 10 minutes more.
- You will have about 2 1/2 cups of gravy.
- Season to taste, strain into a warm gravy boat, and serve with turkey.
WHITE WINE TURKEY GRAVY
This is a savory and delicious turkey gravy with a sophisticated taste that everyone will love.
Provided by SarahGColey
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 35m
Yield 18
Number Of Ingredients 6
Steps:
- Strain the turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of the drippings in a bowl. Stir white wine, rosemary, and black pepper into the drippings in the saucepan, and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors. Whisk cornstarch into the drippings in the bowl, and whisk the cornstarch mixture into the hot gravy. Allow the gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.
Nutrition Facts : Calories 530.5 calories, Carbohydrate 1.9 g, Cholesterol 58.1 mg, Fat 56.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 16.8 g, Sodium 1.1 mg, Sugar 0.1 g
PERFECT ROAST TURKEY 101
This recipe yields a plump and regal roast turkey, with crisp, golden-brown skin and an aroma to match.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
- Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
- Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
- Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
- After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
- After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
- When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.
TURKEY BRINE WITH WINE - MARTHA STEWART
Martha's words: Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow Martha's instructions to prepare a perfect brined turkey for your next feast. Makes enough brine for one 18- to 20-pound turkey. Used roasting method from recipe#442389. The result was amazing!
Provided by Chicagoland Chef du
Time P1DT30m
Yield 10 quarts Brine Solution, 1 serving(s)
Number Of Ingredients 13
Steps:
- Tools and Materials:.
- 5-gallon brining container (tub, stockpot, or bucket).
- Large brining or oven-roasting bag.
- Refrigerator (or a cooler with ice).
- One day before roasting turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
- Step 2: Submerge the Turkey. I used a brining bag.
- To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.
- If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.
- Step 3: Remove and Roast.
- Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.
SIMPLE ROAST TURKEY
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) - a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don't baste your turkey, you'll get crisp skin without constantly opening the oven.
Provided by Melissa Clark
Categories dinner, main course
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
- Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
- When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
- Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
- Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
SAVORY TURKEY BREAST WITH HERBS AND WHITE WINE
Adapted from ChewNibbleNosh. Perfect for a small Thanksgiving gathering, this turkey breast has savory flavors that will provide a smile on everyone's face.
Provided by Carla
Categories Meat and Poultry Recipes Turkey Breasts
Time 3h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place turkey breast, skin side-up, on a rack in a large, shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the breast, being certain that the tip does not touch the bone.
- Roast, uncovered, in the preheated oven for 1 hour.
- Meanwhile, mix melted butter, wine, garlic, rosemary, basil, parsley, thyme, olive oil, salt, and paprika together in a bowl. Brush 1/2 of the mixture over the turkey and roast for 30 minutes. Brush remaining butter mixture over turkey, and roast until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove turkey from the oven and let stand for 15 minutes before carving.
- Meanwhile, pour pan drippings into a 2-cup liquid measure. Skim fat from the surface, then add enough chicken broth to measure 2 cups liquid. Transfer to a small saucepan.
- Bring broth mixture to a boil. Stir cold water and cornstarch together in a small bowl; pour into the broth mixture and bring to a boil. Cook and stir until gravy thickens slightly, 1 to 2 minutes. Serve gravy with turkey.
Nutrition Facts : Calories 545.7 calories, Carbohydrate 3.5 g, Cholesterol 277.6 mg, Fat 15.6 g, Fiber 0.4 g, Protein 89.7 g, SaturatedFat 8.3 g, Sodium 1037.7 mg, Sugar 0.5 g
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