Roast Turkey With -wine Gravy

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 12 lbs turkey (reserving neck and giblets,but excluding liver, for making stock)
• 1/2 cup unsalted butter (1/2 cup)
• 8 sprigs mixed fresh herbs (such as thyme, sage, rosemary, and marjoram)
• 1 1/2 cups water
• 1 large onion
• 1 1/2 cups dry wine
• 4 cups turkey giblet stock
• 1/3 cup all-purpose flour

Recipe

• 1 garnish: large bouquet of mixed fresh herb sprigs.
• 2 preheat oven to 325°f.
• 3 rinse turkey inside and out and pat dry.
• 4 fold neck skin under body and fasten with a small skewer.
• 5 using small skewers secure wings to body.
• 6 transfer turkey to a rack set in a roasting pan and melt butter.
• 7 brush inside of turkey with some butter and season with salt and pepper.
• 8 put herb sprigs inside body cavity.
• 9 brush outside of turkey with remaining butter and season with salt and pepper.
• 10 loosely tie drumsticks together with kitchen string.
• 11 roast turkey in middle of oven 1 hour.
• 12 add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 175°f and juices run clear when thigh is pierced.
• 13 transfer turkey to a heated platter and reserve juices in pan.
• 14 remove skewers and discard string.
• 15 let turkey stand 30 minutes.
• 16 while turkey is standing, make gravy:.
• 17 finely chop onion.
• 18 skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions, below, and for stuffing).
• 19 on top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup.
• 20 add 4 cups stock and bring to a simmer.
• 21 pour wine mixture through a sieve into a saucepan.
• 22 in a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes.
• 23 stir in flour and cook roux over moderately low heat, whisking, 3 minutes.
• 24 bring wine mixture to a simmer.
• 25 add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes.
• 26 whisk in additional stock to thin gravy to desired consistency.
• 27 season gravy with salt and pepper and transfer to a heated sauceboat.
• 28 garnish turkey with herb bouquet and serve with gravy.