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  • 14servings
  • 240minutes
  • 310calories

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Nutrition Info . . .

NutrientsCellulose
VitaminsB2, B9, C, D
MineralsManganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 (14- to 16-pound) fresh or frozen (thawed) turkey , giblets and neck removed 1 pound(s) carrots , cut into 2-inch chunks 3 medium (6 to 8 ounces each) onions , cut into 1-inch wedges 12 sprig(s) fresh thyme

  2. 1 tablespoon(s) dried rosemary

  3. Salt

  4. Pepper

  5. Simple Turkey Stock

  6. 1 1/2 cup(s) dry red wine (such as Beaujolais or Pinot Noir)

  7. 2 tablespoon(s) cornstarch

  8. 2 tablespoon(s) water

Instructions Jump to Ingredients ↑

  1. Roast turkey: Preheat oven to 325 degrees F. Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels. Place turkey, breast side up, in large roasting pan. Fold wing tips under back of turkey. Scatter half of carrots, half of onions, and half of thyme in pan around turkey.

  2. In small bowl, combine dried rosemary, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Rub half of herb mixture inside body and neck cavities; rub remaining herb mixture all over outside of turkey. Place remaining carrots, onions, and thyme in body and neck cavities. Fold neck skin under back of turkey; secure drumsticks together with band of skin, stuffing clamp, or kitchen string.

  3. Cover turkey with loose tent of foil; roast 2 1/2 hours. Remove foil, and roast about 1 1/2 hours longer. Baste with pan drippings every 30 minutes. 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.)

  4. When turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into pan. Place turkey on large platter; cover loosely with foil to keep warm.

  5. Strain pan drippings through fine mesh sieve into 4-cup fat separator, liquid measuring cup, or large bowl. Let drippings stand 1 minute to allow fat to separate from meat juices.

  6. Discard onions, carrots, and thyme from pan. In another measuring cup, measure enough Simple Turkey Stock so that drippings plus stock equal 5 cups total.

  7. Place roasting pan over 2 burners on top of range. Cook remaining bits in pan 2 minutes on medium-high or until browned and crackling. Add red wine and simmer 3 to 5 minutes on medium or until reduced by half, stirring and scraping up browned bits from pan. Add stock and return mixture to a simmer. Simmer 5 to 7 minutes or until reduced by a third.

  8. In cup, stir cornstarch and water until cornstarch dissolves. Stir drippings into pan and heat to simmering. Stir in cornstarch mixture and simmer 1 minute. Strain through fine-mesh sieve. Makes about 5 cups jus.

  9. Nutritional information is based on 1 serving of turkey without skin or gravy.

  10. Each Serving Red Wine Jus: About 10 calories, 0g protein, 1g carbohydrates, 0g total fat, 0g fiber, 0mg cholesterol, 45mg sodium.

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