Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Prosecco-Roasted Turkey with Herbed Gravy
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- Level: Intermediate
- Total: 3 hr 40 min
- Active: 1 hr 5 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 993
- Total Fat
- 49 g
- Saturated Fat
- 21 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 97 g
- Cholesterol
- 367 mg
- Sodium
- 2126 mg
There are so many ways to roast a turkey. This one is loaded with the aromatic flavors of fennel, apple, lemon and thyme. While the turkey roasts, a bottle of prosecco is added, which gives so much flavor to the pan drippings and makes for the most luxurious gravy.
- Level: Intermediate
- Total: 3 hr 40 min
- Active: 1 hr 5 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 993
- Total Fat
- 49 g
- Saturated Fat
- 21 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 97 g
- Cholesterol
- 367 mg
- Sodium
- 2126 mg
Ingredients
For the Turkey:
For the Gravy:
Directions
- Position an oven rack in the lowest spot and remove the other racks; preheat to 350 degrees F. Remove the neck and giblets from the turkey. Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper. Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves. Tie the legs together with kitchen twine. Arrange the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the lemon-thyme butter.
- Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour.
- Meanwhile, make the gravy: Melt the butter in a large saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the broth, bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
- After the turkey has roasted 1 hour, pour the prosecco over the turkey. Continue roasting, basting with the pan drippings about every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.
- Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat, then whisk the drippings into the gravy; season with salt and pepper. Bring to a simmer and thicken as desired, 5 to 15 minutes. Stir in the chopped herbs and serve alongside the turkey.
Cook’s Note
Tying turkey legs together with twine is not just for looks: It keeps the bird compact so the meat cooks evenly.
