HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Thanksgiving Roast Turkey with White Wine-Herb Pan Sauce Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 16 pound turkey, giblets reserved 8 cups of your favorite stuffing 1 medium onion, peeled and chopped 2 medium carrots, peeled and chopped 3/4 cup butter, room temperature, divided 1/2 tsp. salt 1/2 tsp. pepper 3 1/2 cups chicken broth, divided 1/4 cup vegetable oil 3 cups dry white wine 2 tbsp. chopped fresh thyme 1 1/2 tbsp. chopped fresh oregano 1/2 tbsp. chopped rosemary Directions Preheat oven to 325 degrees. Spoon stuffing into turkey and truss or skewer cavity closed. Arrange turkey breast side up in a large shallow roasting pan. Surround turkey with giblets, onions and carrots. Rub turkey breast with 1/4 cup butter and season with salt and pepper. Moisten a 10x20 inch piece of cheesecloth, fold in half and place over turkey breast. Roast turkey 30 minutes. Meanwhile, heat 1/2 cup broth, 1/2 cup butter and oil in a small saucepan over low heat until butter melts. Baste turkey with half of butter mixture. Roast 30 minutes and baste with remaining butter mixture. Continue roasting about 2 3/4 hours until a thermometer in thigh reads about 170 degrees and juices run clear, basting every 20 minutes with pan juices-remove cheesecloth during last 20 minutes of roasting. Transfer turkey to a platter and tent with foil. Degrease juices in roasting pan. Place pan over burners on stove top and cook about 10 minutes until vegetables are brown. Add 3 cups broth and wine. Boil until reduced by half, about 25 minutes. Strain into a small saucepan, pressing on solids. Degrease sauce and heat to a simmer. Add herbs and simmer 5 minutes. Serve separately with turkey. Serves 10 to 12. Related Recipes •   Butter and Herb Roasted Turkey •   Herbed Turkey Roast •   Herb Roasted Turkey •   Roast Turkey with Herbs and Vegetables •   Glazed Roast Turkey •   Roasted Turkey with Shallots and Chestnuts •   Turkey with Molasses Glaze •   Traditional New England Roast Holiday Turkey •   Cranberry Orange Christmas Turkey •   Roasted Thanksgiving Turkey with Cranberry Stuffing •   Crisp-Skinned Roast Turkey •   Grilled Beef Roast Italiano •   Portugese Style Turkey Steaks •   Thanksgiving Turkey Roll •   Roast Wild Turkey with Spicy Sausage Stuffing •   Roast Beef with Red Wine Gravy •   Holiday Turkey with Herbed Sausage Cornbread Stuffing •   Baked Trout Rolls with Mustard Herb Sauce •   Pork Tenderloin with Mushrooms •   Classic Bearnaise Sauce View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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