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Roast Turkey with White Wine Gravy
Makes 12 servings.


1 - (18 to 20 pounds) turkey

1 - teaspoon salt

1/2 - teaspoon pepper

8 - cups stuffing

6 - tablespoons butter, room temperature

3 - cups chicken stock

1/2 - cup butter

1/2 - cup all-purpose flour

1 - cup dry white wine

1/2 - teaspoon salt

1/4 - teaspoon pepper


Preheat oven to 325 F.

See: Stuffing Recipes.

  • Pat the turkey dry.  Turn turkey breast side down.  Using 3-cups stuffing, stuff into neck cavity.  Rub back of turkey with 2-tablespoons butter and sprinkle with salt and pepper. 

  • Flip turkey breast side up.  Sprinkle salt and pepper inside main cavity.  Into the main cavity, spoon in the remaining stuffing.  Rub the breast area with butter and sprinkle with salt and pepper.

  • Place the turkey in roasting pan.  Pour in 2 cups chicken stock.

  • Cover breast with heavy-duty foil.  Roast the turkey for 3-1/2 hours.  Baste the turkey, every 30-minutes with pan juices.  Add the stock to pan, 1/2 - cup at a time, if liquid evaporates.  With 1-hour remaining, remove the foil.  Insert meat thermometer into thickest part of thigh until it registers 180 F.  Baste occasionally with pan juices, about 1-hour longer.  Transfer turkey to platter and let stand 20-minutes.

  • Strain juices from roasting pan into 8-cup glass measuring cup.  Spoon off the fat.  Add chicken stock to measure 5-cup of pan juices.  In a pan at moderate heat, melt butter and whisk in the flour.  Cook until mixture is smooth and golden, whisking constantly, about 4 minutes.  Pour in the wine and whisk.  Simmer until gravy thickens, whisking often, about 5 minutes.  Season with the salt and pepper.  Serve turkey with gravy.


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