Roast Turkey with Herbed Butter and White Wine Gravy

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Sit down to a juicy, tender Roast Turkey with Herbed Butter and White Wine Gravy – plus all the fixings! Not just a seasonal favorite, this flavorful dish can be celebrated all year round! 

Start by prepping your kitchen: preheat your oven to 325 °F, rinse the whole turkey and pat dry, then boil a large pot of water.

Once the pot of water has come to a boil, add in bouillon cubes until fully dissolved into a tasty broth. Next, you’ll want to infuse the turkey with mouthwatering flavors of butter, herbs and spices. Sprinkle a tablespoon of salt inside the turkey to start. 

To create the rich, herbed butter base, add sage, thyme, rosemary and parsley to a food processor; then toss in butter, olive oil and seasonings of salt and pepper to the mixer that will enhance the turkey meat’s natural flavor. Add measurements as needed to establish the perfect buttery whipped consistency. 

Now that you have your savory rub ready to go, layer it over the turkey and under the skin. Place lemon slices and one bunch of parsley on the inside of the turkey for a fresh flavor with a touch of citrus. This will create a balanced flavor profile of salty with a hint of sour and sweet. Place the marinated turkey on a roasting pan and add stock to the bottom of the pan. 

Once the turkey is fully cooked and covered in a crispy, golden-brown coating, tent and foil the turkey as the brine continues to soak into the meat. 

To make the light yet creamy white wine gravy, combine turkey pan drippings and a semi-dry and fruity white wine – we recommend Pinot Grigio – and bring to a boil. Add stock and flour together to a jar and shake, then incorporate the drippings and wine until you achieve a thick consistency. 

Carve up your succulent turkey, top it with the velvety white wine gravy and serve!

 

Directions:

1. Heat oven to 325°.
2. Boil water and stir in bouillon cubes until dissolved. Remove from heat.
3. Rinse turkey and pat until completely dry with paper towels. Sprinkle 1 tablespoon salt inside turkey cavity. Set in roasting pan with rack. Reserve.
4. In a food processor, combine butter, herbs, 1 bunch parsley, remaining 1 tablespoon salt, pepper and olive oil and blend until combined and the mixture reaches a whipped consistency.
5. Rub butter over the turkey, making sure to get under the skin. Place lemons and remaining 1 bunch parsley inside cavity. Tuck wings under to avoid burning. Add 2 cups of stock to bottom of pan.
6. Roast turkey for 3 hours or internal temperature reaches 165°, basting once every hour.  Remove turkey and rack from pan and tent with foil. Reserve.
7. Skim excess fat from pan drippings.  Discard fat, heat drippings over medium-high heat.  Add wine and bring to a boil.  In a medium jar, combine remaining 4 cups of stock and flour. Seal with lid and shake vigorously to combine. Add to gravy pan and whisk until thickened. Remove from heat and season to taste with salt and pepper.
8. Carve turkey and serve with white wine gravy.

TIP: To keep turkey extra moist, brine the turkey by submerging in a mixture of 1 gallon of water, 1 cup sea salt and 1 cup sugar.  Add in your favorite herbs and refrigerate for at least 2 days. 

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen