Thanksgiving Turkey and Gravy
Photography: Photo: John Kernick; 
| Servings:Makes 8 to 10 servings | Prep Time:20 minutes | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 12- to 14-pound fresh turkey
- 1 yellow onion, peeled and quartered
- 2 celery ribs, each cut into 3-inch pieces
- 1 carrot, cut into 3-inch pieces
- 1/2 cup butter (1 stick), melted
- 1 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 2 tablespoons flour
- 1/3 cup white wine
- 1 14 ½-ounce can chicken broth
- protein:105 mg
- calories from fat:42 %
- iron:8 mg
- cholesterol:361 mg
- calories:803
- calcium:103 mg
- saturated fat:12 g
- fat:38 g
- carbohydrate:2 g
- fiber:0 g
- sodium:696 mg
directions
Preheat oven to 400° F. Rinse the turkey and pat dry. Strew the roasting
pan with the vegetables. Place the turkey on a rack in the vegetable-lined pan. Brush the turkey with half the melted butter. Sprinkle with the salt and pepper, and stuff the turkey. Roast at 400° F for 30 minutes. Baste with the remaining butter and any juices that have collected. Decrease oven to 325° F and roast for about 3 ½ hours more or
until a thermometer reads 180° F when inserted in the thigh. Transfer the turkey to a carving board, cover loosely with foil, and let rest for 20 minutes. Strain the pan juices into a saucepan, discarding the solids. Skim off the fat, reserving 2 tablespoons. In a large skillet, over medium-low heat, blend the reserved fat with the flour, whisking constantly until the flour turns golden. Whisk in the wine and pan juices, cooking until slightly thickened, 5 to 7 minutes. Slowly thin with the broth.
