Lemon Garlic & Rosemary Roasted Chicken Recipe
Herb-Rubbed Turkey with Chardonnay Gravy
- Preheat oven to 325 degrees F. Remove giblets and neck from inside turkey; set aside. Discard liver or save for another use. Cut neck into several large pieces. Rinse turkey with cold running water; pat dry with paper towels. Place turkey, breast side up, on rack in a large roasting pan (17 by 11 1/2 inches). Scatter giblets and neck in pan around turkey.
- In cup, combine rosemary, sage, thyme, 2 teaspoons salt, and 2 teaspoons pepper. Sprinkle 1 tablespoon herb mixture inside body cavity. Place onions in body cavity. Fold wings under back of turkey so they stay in place. If drumsticks are not held by band of skin or stuffing clamp, tie legs together with string. Rub turkey all over with remaining herb mixture.
- Cover turkey with a loose tent of foil; roast 2 hours.
- Remove foil and continue to roast turkey 1 1/2 to 1 3/4 hours longer, basting with pan drippings occasionally if you like.
- Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body, not touching bone, reaches 175 to 180 degrees F and breast temperature reaches 165 degrees F. (Internal temperature of turkey will rise 5 to 10 degrees F upon standing.)
- When turkey is done, lift turkey from roasting pan and tilt slightly to allow juices inside cavity to run into roasting pan. Place turkey on large platter; cover loosely with foil to keep warm.
- Meanwhile,prepare gravy:Remove rack from roasting pan, leaving giblets and neck in pan. Strain pan drippings into 4-cup liquid measuring cup or medium bowl. Let drippings stand 1 minute to allow fat to separate from meat juices. Spoon 3 tablespoons fat from drippings into 2-quart saucepan. Discard any remaining fat.
- Place roasting pan over 2 burners and cook 2 to 4 minutes over 2 burners and cook 2 to 4 minutes over medium-high heat to brown bits on the bottom of the pan, stirring. Carefully add wine to roasting pan and boil 4 to 5 minutes or until wine is reduced to 1/4 cup, stirring constantly. Discard giblets and neck. Add wine mixture to meat juices in measuring cup. Add broth and enough water to meat-juice mixture to equal 4 cups total.
- With wire whisk, mix flour into fat in saucepan; cook over medium heat 2 to 3 minutes or until mixture turns golden brown, whisking constantly. Gradually add meat-juice mixture and any additional meat juices on platter to saucepan. Cook over medium-high heat 5 to 6 minutes or until gravy boils and thickens, stirring frequently. Pour gravy into gravy boat or serving bowl. Makes about 4 cups.
- To serve, garnish platter with herbs, grapes, and pears. Pass gravy to spoon over turkey. Remove skin from turkey before eating if you like.
Each 1⁄4 cup gravy:About 40 calories, 1 g protein, 3 g carbohydrate, 3 g total fat (1 g saturated), 0 g fiber, 3 mg cholesterol, 135 mg sodium.
- Do Ahead:While we don't recommend roasting turkey in advance, you can save a little time by prepping the turkey early that morning (steps 1 and 2), covering loosely with foil, and refrigerating until you're ready to pop it in the oven.
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Date: 06.12.2018, 15:34 / Views: 82544