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wine basted roast turkey dinner

Wine Basted Roast Turkey

Manitoba Turkey Producers
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8
Calories 380 kcal

Ingredients
  

  • 1 whole turkey 12lb (5.5kg) Granny's Young fresh or thawed
  • ¼ cup yellow onion chopped fine
  • 1 tbsp garlic minced
  • ½ tbsp dijon mustard
  • 1 tsp dried ground sage
  • ½ tsp dried ground oregano
  • ¼ tsp dried ground thyme
  • ⅛ tsp paprika
  • 1 cup white Chardonnay wine divided
  • ¼ cup butter melted
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground

Instructions
 

  • Preheat oven to 350°F (175°C) for convection roast or 375°F (190°C) in a regular oven.
  • Remove neck and giblets from thawed turkey.
  • Combine onion, garlic, dijon mustard, sage, oregano, thyme, paprika, ¼ wine, melted butter, salt and pepper and mix into a paste.
  • Carefully lift skin away from the breast and thighs — do not tear.
  • Tuck seasoning paste between skin and meat, spreading it around as much as possible. Put any extra inside the cavity.
  • Pour an additional ¼ wine into the bowl that previously held spice mixture, mix and then brush on outside of the turkey skin.
  • Place turkey on a wire rack inside the roasting pan so that the juices are able to drain.
  • Cover the top of the turkey loosely with foil. Place in the oven. Remove foil after 1-2 hours depending on size of turkey. Baste with leftover wine and turkey juices every 45 minutes.
  • A meat thermometer inserted into the thigh, away from any bones, should read 170°F (77°C) when the turkey is fully cooked.
  • Let turkey rest for 20 minutes before carving.

Notes

A large heavy metal roasting pan with a rack will make a huge difference as it allows hot air to circulate around the turkey while in the oven. If you do not have a wire rack, use thickly sliced onions, celery and carrots to create the barrier between meat and pan.

Nutrition

Calories: 380kcalCarbohydrates: 3gProtein: 59gFat: 12gSodium: 1033mg
Keyword Whole Turkey
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