White Wine Butter-Basted Roast Turkey with Gravy

White Wine Basted Turkey Recipe

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Serves: 12 to 14

Category: Whole Turkey

Keywords: Poultry, Meat, Very Low Carbs, High Protein, Holiday Feast, Thanksgiving, Christmas

Description

This White Wine Basted Turkey recipe will have your holiday guests raving! The combination of butter and wine creates a golden-brown, flavorful, and juicy turkey that’s perfect for special gatherings like Thanksgiving or Christmas. Whether you choose to stuff the turkey or leave it unstuffed, this method ensures a succulent and aromatic turkey basted to perfection. The pan juices are transformed into a rich gravy, making it a perfect pairing for mashed potatoes or roasted vegetables. This recipe is sure to become a family favorite!

Ingredients and Nutritional Information

Instructions

1. Preparing the Turkey:

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   • If you’re roasting a turkey that requires a large pan, and it only fits sideways in the oven, ensure that you rotate the pan every hour. This helps the turkey cook evenly on all sides and promotes even browning.
   • For a step-by-step visual guide, see our feature on roasting turkey and making gravy.
   • Rinse the turkey inside and out with cool water and pat it dry thoroughly using paper towels. Allow it to stand at room temperature for 2 hours.

2. Setting Up the Oven:

   • Place the rack at the lowest level in your oven to accommodate the turkey. Preheat the oven to 450°F (232°C).

3. Preparing the Basting Mixture:

   • In a bowl, combine 1 1/2 cups of melted butter with 1 cup of dry white wine. Stir well to combine.
   • Take a large piece of cheesecloth and fold it into quarters. Cut it into a 17-inch square that has four layers.
   • Soak the cheesecloth in the butter-wine mixture, allowing it to become fully saturated.

4. Placing the Turkey in the Pan:

   • Place the turkey breast side up on a roasting rack in a heavy-duty roasting pan. If the turkey has a pop-up timer, remove it and insert a regular meat thermometer into the thickest part of the leg, making sure it’s not touching the bone.
   • Fold the wing tips under the turkey and sprinkle 1/2 teaspoon each of salt and pepper inside the cavity.
   • If you choose to stuff the turkey, do so loosely (though it’s not required).
   • Tie the turkey legs together loosely with kitchen string, forming a bow that will be easy to untie later.
   • Fold the neck flap under the bird and secure it in place with toothpicks.

5. Seasoning and Basting the Turkey:

   • Rub the outside of the turkey with 4 tablespoons of softened butter. Season the entire bird with the remaining 1 1/2 teaspoons of salt and black pepper.
   • Remove the cheesecloth from the butter-wine mixture, squeeze it slightly so it’s still very damp, and lay it evenly over the turkey’s breast, covering part of the legs.

6. Initial Roasting:

   • Place the turkey in the oven, legs first, and roast at 450°F for 30 minutes.
   • After 30 minutes, use a pastry brush to baste the cheesecloth and any exposed parts of the turkey with the butter and wine mixture.

7. Lowering the Oven Temperature:

   • Reduce the oven temperature to 350°F (177°C) and continue to cook the turkey for 2 1/2 more hours. Every 30 minutes, baste the turkey with the butter-wine mixture. Reheat the mixture as needed to keep it liquid, as the butter may harden.
   • Monitor the pan juices closely. If the pan becomes too full, spoon out the excess juices, reserving them for later use in the gravy.

8. Final Hour of Cooking:

   • After the turkey has roasted for 3 hours, carefully remove and discard the cheesecloth. Rotate the roasting pan so the breast side is facing the back of the oven.
   • Baste the turkey with the pan juices or the butter-wine mixture if necessary. Be cautious when basting, as the skin becomes more delicate as it browns.
   • Continue to cook for 1 more hour, basting once again after 30 minutes.

9. Checking for Doneness:

   • After a total of 4 hours of cooking, check the turkey for doneness by inserting an instant-read thermometer into the thickest part of the thigh (be sure not to touch any bone). The internal temperature should reach 180°F (82°C).
   • If the turkey is stuffed, check that the stuffing reaches an internal temperature between 140°F and 160°F.
   • If the turkey legs are not fully cooked, continue to baste and cook for an additional 20 to 30 minutes as needed.

10. Resting the Turkey:

    • Once the turkey is fully cooked and golden brown, transfer it to a serving platter. Allow the turkey to rest for about 30 minutes before carving. This resting period ensures the juices redistribute throughout the meat, resulting in a more tender turkey.

11. Making the Gravy:

    • While the turkey rests, prepare the gravy. Pour all the pan juices into a glass measuring cup and let them sit for about 10 minutes, allowing the fat to rise to the surface.
    • Skim off the fat using a spoon, leaving the flavorful juices behind.
    • Place the roasting pan on the stove over medium-high heat. Add 1 cup of dry red or white wine (or water) to the pan.
    • Use a wooden spoon to scrape up all the browned bits from the bottom of the pan and bring the liquid to a boil.
    • Add giblet stock to the pan and stir well. Allow the mixture to boil and reduce by half, about 10 minutes.
    • Add the defatted pan juices and cook the gravy for another 10 minutes until it reaches your desired consistency. You should have about 2 1/2 cups of gravy.
    • Strain the gravy into a warm gravy boat, season to taste, and serve alongside the turkey.

Cooking Tips:

• Cheesecloth Method: This technique ensures the turkey stays moist while achieving a beautiful golden brown skin. It also helps prevent the breast meat from drying out.
• Basting: Basting the turkey every 30 minutes is crucial for achieving that perfect golden-brown exterior and flavorful meat. Make sure to use the butter-wine mixture generously.
• Stuffing: For best results, cook stuffing separately. However, if you choose to stuff the bird, make sure to allow extra cooking time and check the stuffing’s internal temperature.

Enjoy this incredibly juicy and flavorful White Wine Basted Turkey, a perfect centerpiece for your holiday table!

Keywords

Poultry, Meat, Very Low Carbs, High Protein, Holiday Feast, Thanksgiving, Christmas, Classic Turkey Recipe, White Wine Turkey, Turkey with Gravy, Special Occasion