RCI-MT.004.0700.001
Roast Turkey
Roast Turkey <ref>{{cite b
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- (3 sticks) unsalted butter1 1/2 cupsmelted, plus 4 tbsp room temp.
- bottle dry white wine1 750 ml
- fresh whole turkey (20-21 pounds)1 unitgiblets and neck removed form cavity, turkey rinsed and patted dry
- 2 tsp
- 2 tsp
- 3/4 cup
- onions (2 pounds) cut into 1/4 inch diced4 unit
- celery16 stalkscut into 1/4 inch dice
- fresh sage leaves10 largechopped or 2 tsp crushed dried sage
- chicken stock1 1/2 quartshomemade or low-sodium canned
- loaves day-old white bread (about 36 slices)2 unitcrusts on, cut into 1 inch cubes
- 2 tsp
- 4 tsp
- coarsely chopped fresh flat leaf parsley (about 2 bunches)3 cups
Method
1
Preheat oven to 450°F. Position a rack in the lower third of the oven and place a roasting pan with 2 tablespoons of room-temperature butter on the rack to preheat.
2
Prepare the stuffing: Melt 3/4 cup butter in a large skillet over medium heat. Add the diced onions and celery, cooking until softened, about 8 minutes. Stir in the chopped sage and cook for 1 minute more.
3
Transfer the onion mixture to a large bowl and add the bread cubes, chicken stock, 2 teaspoons coarse salt, 4 teaspoons pepper, and parsley. Toss gently until the bread is moistened but not saturated; the stuffing should hold together loosely.
4
Season the turkey cavity and exterior with 2 teaspoons coarse salt and 2 teaspoons pepper. Loosely pack the stuffing into the neck and main cavities; do not pack tightly as the stuffing will expand during cooking.
5
Tuck the wings under the turkey and tie the legs together with kitchen twine. Brush the entire turkey skin with 2 tablespoons of the melted butter.
5 minutes
6
Carefully place the turkey in the preheated roasting pan. Pour 1 cup of the dry white wine into the bottom of the pan (not over the turkey). Roast at 450°F for 30 minutes.
30 minutes
7
Reduce oven temperature to 350°F. Add the remaining 1 cup of white wine to the roasting pan. Continue roasting, basting the turkey with the pan juices and remaining melted butter every 30 minutes, for approximately 3 to 3.5 hours until the thigh reaches 165°F on an instant-read thermometer and the skin is deeply golden brown.
210 minutes
8
Transfer the roasted turkey to a cutting board and tent loosely with foil. Allow it to rest for 20 to 30 minutes before carving; this allows juices to redistribute throughout the meat.
9
While the turkey rests, strain the pan drippings through a fine-mesh sieve into a saucepan, pressing gently on solids to extract liquid. Skim excess fat from the surface and use the drippings as a sauce or base for gravy.
10
Carve the turkey by removing the legs and thighs, then the breast meat. Arrange on a serving platter with the stuffing, and drizzle with pan drippings or prepared gravy.