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Roasted Turkey with Red Wine Gravy
This succulent roasted turkey is the centerpiece of any festive meal, infused with aromatic herbs and garlic for a savory depth of flavor. Paired with a rich red wine gravy, it's a dish steeped in tradition, perfect for holiday gatherings and special occasions. The aroma wafting through your kitchen will have your guests eagerly anticipating the feast to come. This recipe captures the essence of classic holiday cooking, making it a beloved staple in homes across generations.
Ingredients
- Whole turkey
- 1 (12-14 pounds)
- Unsalted butter
- 1 cup, softened
- Salt
- to taste
- Black pepper
- to taste
- Onion
- 1, quartered
- Garlic cloves
- 4, smashed
- Fresh rosemary
- 3-4 sprigs
- Fresh thyme
- 3-4 sprigs
- Chicken broth
- 2 cups
- Red wine
- 1 cup
- All-purpose flour
- 2 tablespoons
- Water
- enough to make a paste
Instructions
- Preheat your oven to 325°F (165°C).
- Rinse the turkey under cold water and pat dry with paper towels.
- Rub the softened butter all over the turkey, ensuring it is well-coated. Season generously with salt and pepper, both inside and out.
- Stuff the turkey cavity with the quartered onion, smashed garlic, thyme, and rosemary for added flavor.
- Place the turkey on a rack in a large roasting pan, breast side up.
- Roast the turkey in the preheated oven for about 4 hours, or until the internal temperature reaches 165°F (74°C). Baste the turkey every 30 minutes with the juices from the pan to keep it moist.
- While the turkey is roasting, prepare the red wine gravy. In a saucepan, combine the red wine and chicken broth and bring to a simmer over medium heat.
- In a small bowl, mix the flour with just enough water to form a smooth paste. Slowly whisk this mixture into the simmering wine and broth.
- Continue to cook the gravy, stirring constantly, until it thickens to your desired consistency. Season with salt and pepper to taste.
- Once the turkey is done, remove it from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute for a juicier turkey.
- Serve the carved turkey with the red wine gravy drizzled over the top.
Tips
- For an extra layer of flavor, marinate the turkey overnight with herbs and spices in the butter.
- Consider using a mix of white and red wine for a unique flavor profile.
- If you have leftovers, shred the turkey and use it in sandwiches or salads for a delicious next-day meal.
Dietary Information
Servings: 10-12 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 4 hours Calories: 450 Fat: 25g Carbs: 7g Protein: 45g Sodium: 500mg Sugar: 1g
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