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LOCATION: Recipes >> Poultry >> Roast Turkey 05

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Herbed Roast Turkey with Giblet Gravy

2 teaspoons basil
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 garlic clove, minced
1 16-pound turkey, rinsed and patted dry
6 tablespoons butter, softened
1 1/2 cups dry white wine
1 1/2 cups stock

2 cups stock
1 1/2 cups dry white wine
1 large onion, chopped
1 medium carrot, chopped
1 celry stalk, chopped
1 garlic clove, crushed
1/2 cup water
2 tablespoons flour

Preheat oven to 325F. Rub dried herbs and minced garlic into turkey
skin. Sprinkle with salt and pepper. Tie legs together. Place
turkey breast side down in roasting pan. Rub 6 tablespoons butter
over turkey. Roast 20 minutes. Pour 1/2 cup wine over turkey.
Roast 2 1/2 hours, basting with remaining wine and pan juices every
30 minutes (add stock to pan as necessary). Turn turkey breast
side up. Roast until skin turns brown and meat thermometer inserted
in thickest part of thigh registers 170F.

Bring 2 cups stock, 1 1/2 cups wine, onion, carrot, celery and
garlic to simmer in saucepan. Chop giblets and add to stock. Add
neck and enough water to cover. Simmer for 2 hours, or until liquid
is reduced to 2 cups. Strain.

Transfer turkey to platter. Tent with foil. Skim fat from pan
juices. Place flour in small bowl. Gradually mix in 1/2 cup giblet
broth. Set roasting pan with juices over high heat. Add remaining
giblet broth to pan and bring to boil, scraping up any browned
bits. Add flour mixture and stir one minute. Boil until slightly
thickened, stirring occasionally.


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