White Wine And Garlic Basted Turkey Recipes

Steps:

• Heat oven to 325º.
• Place turkey, skin side up, in a shallow roasting pan and insert ovenproof thermometer in the thickest part of the turkey making sure it does not touch the bone.
• Roast 2 to 2 1/2 hours.
• While turkey is roasting, mix butter, wine, thyme, salt, paprika, and garlic. After turkey has roasted 1 hour, brush with half of the butter mixture. Roast for 30 more minutes and then brush with remaining butter mixture. Roast for 1 hour longer or until thermometer reads 170º and turkey is no longer pink when you cut into center.
• When turkey is done, place on platter and cover with foil to keep warm Let rest about 15 so that juices can redistribute.
• To make gravy: While turkey is resting, pour pan drippings into measuring cup and skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1 quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute.
• Serve gravy with turkey.

Steps:

• Preheat oven to 325°. Cut six to eight small slits in turkey skin; insert garlic under the skin. Squeeze two lemon halves inside the turkey; squeeze remaining halves over outside of turkey. Place lemons in the cavity., Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with oil; sprinkle with rosemary and sage. Roast 1 hour., Cover turkey with foil; roast 2 to 2-1/2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings., Remove turkey from oven. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

Steps:

• Preheat oven to 325° F.
• Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack set in a roasting pan and melt butter. Brush inside of turkey with some butter and season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks together with kitchen string. Roast turkey in middle of oven 1 hour.
• Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in pan. Remove skewers and discard string. Let turkey stand 30 minutes.
• While turkey is standing, make gravy:
• Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture through a sieve into a saucepan.
• In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.
• Garnish turkey with herb bouquet and serve with gravy.

Steps:

• Make basting liquid:
• Bring broth, butter, and wine to a boil in a small saucepan over high heat.
• Add the rosemary and zest and simmer for 20 minutes.
• Add the honey, remove from heat, set liquid aside, and keep warm.
• Roast the turkey:
• Preheat oven to 350 degrees F.
• Season the turkey with salt and pepper.
• Truss the turkey and place, breast side up, in a roasting pan fitted with a wire rack.
• Add garlic cloves and lemon slices in the pan and roast for 30 minutes.
• Baste turkey with liquid and roast, basting again every 30 minutes, until a thermometer inserted into the thigh meat reads 175 degrees F -- about 3 hours.
• If you plan to make gravy, reserve the pan drippings.
• Let the turkey rest for 30 minutes before carving.