Thanksgiving Turkey and Gravy |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 1/2-ounce can chicken broth |
Directions:
1. Preheat oven to 400° F. Rinse the turkey and pat dry. Strew the roasting
2. 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 1/2 hours more or
3. 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.
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