Roasted Turkey with Red Wine Gravy

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

1. Preheat your oven to 325°F (165°C).
2. Rinse the turkey under cold water and pat dry with paper towels.
3. Rub the softened butter all over the turkey, ensuring it is well-coated. Season generously with salt and pepper, both inside and out.
4. Stuff the turkey cavity with the quartered onion, smashed garlic, thyme, and rosemary for added flavor.
5. Place the turkey on a rack in a large roasting pan, breast side up.
6. 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.
7. 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.
8. 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.
9. Continue to cook the gravy, stirring constantly, until it thickens to your desired consistency. Season with salt and pepper to taste.
10. 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.
11. Serve the carved turkey with the red wine gravy drizzled over the top.