Herb and Butter Roasted Turkey with White Wine Pan Gravy
Like November is here! I háve only been wáiting for this dáy since like, the beginning of áugust! I ám such á freák, I meán who stárts thinking ábout the holidáys in the heát of the summer? Básicálly whát I’m trying to sáy is thát this post hás been á long time coming.
While everybody wás enjoying áll the things thát go álong with October, I wás roásting turkeys, máshing potátoes ánd eáting Thánksgiving dinner. Or well, át leást towárds the end of October I wás. I try to be on top of things, but then somehow I álwáys fáil.
INGREDIENTS
- 1 (14-16) pound turkey, giblets ánd neck removed, pátted dry
- 2 sticks (1 cup) unsálted butter, át room temperáture
- 2 táblespoons fresh ságe, plus more for stuffing the bird
- 2 táblespoons fresh thyme, plus more for stuffing the bird
- 3 táblespoons fresh pársley
- zest of 1 lemon
- 3 teáspoons kosher sált
- 1 1/2 teáspoons bláck pepper
- 1 piece lárge of double lined cheesecloth
- 2 lemons, hálved
- 1 gárlic heád, tips sliced off
- 1 onion, hálved
- 7-8 cups low sodium chicken or turkey broth
- 1 cup white wine
- 4 táblespoons sálted butter
- 6 táblespoons áll-purpose flour
- drippings from the turkey
- 2-3 cups low sodium chicken or turkey broth, ás needed
- 1 táblespoon fresh chopped ságe
- kosher sált ánd bláck pepper, to táste
Get Full Direction >> halfbakedharvest.com
0 Response to "Herb and Butter Roasted Turkey with White Wine Pan Gravy"
Post a Comment