This recipe elevates your turkey with a delightful infusion of herbs and wine, creating a tender, flavorful bird perfect for any festive occasion. The wine adds depth to the flavor, while the herbs provide a fresh and aromatic touch.
Ingredients:
- 1 whole turkey (10-12 pounds), thawed
- 1 cup dry white wine
- 1/2 cup unsalted butter, melted
- 3 tablespoons olive oil
- 1 lemon, halved
- 1 onion, quartered
- 4 garlic cloves, smashed
- Fresh herbs: rosemary, thyme, sage, and parsley (a handful each)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup chicken or turkey stock (optional, for basting)
Instructions:
- Preparation: Preheat your oven to 325°F (163°C). Remove the turkey giblets and pat the turkey dry with paper towels.
- Seasoning: Rub the inside of the turkey cavity with salt, pepper, and a squeeze of lemon juice. Stuff the cavity with the lemon halves, onion, garlic, and half of the fresh herbs.
- Herb Butter Mixture: Mix the melted butter, olive oil, wine, and paprika. Brush this mixture generously over the turkey, ensuring an even coat. Sprinkle additional salt and pepper on the skin.
- Roasting: Place the turkey on a roasting rack in a large roasting pan. Add a bit of chicken or turkey stock to the pan if desired to keep the turkey moist. Cover the turkey loosely with aluminum foil.
- Cooking Time: Roast the turkey for approximately 15 minutes per pound, basting every 30 minutes with the pan juices or remaining herb butter mixture. Remove the foil during the last hour to allow the skin to crisp up.
- Final Touches: Check for doneness using a meat thermometer—the internal temperature of the thickest part of the breast should reach 165°F (74°C), and the thighs should read 175°F (80°C).
- Rest and Serve: Let the turkey rest for 20-30 minutes before carving to lock in the juices. Garnish with additional fresh herbs before serving.
Enjoy your perfectly roasted turkey with its rich, herbaceous flavor and subtle wine aroma!