Roast Turkey With White Wine and Rosemary
- Ready In:
- 45hrs 30mins
- Ingredients:
- 10
- Yields:
-
1 turkey
- Serves:
- 10
ingredients
- 396.89 g can low sodium chicken broth
- 236.59 ml unsalted butter
- 118.29 ml white wine
- 2 sprig fresh rosemary
- 1 lemon, zest cut into 1-inch pieces, fruit cut into 3/4-inch-thick slices
- 29.58 ml honey
- 5443.10 g fresh turkey
- 14.79 ml salt
- 2.46 ml black pepper
- 10 garlic cloves, peeled
directions
-
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.
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