Ingredients Jump to Instructions ↓

  1. 7248 g turkey, giblets reserved

  2. 8 cups of your favorite stuffing

  3. 1 medium onion, peeled and chopped

  4. 2 medium carrots, peeled and chopped

  5. 3/4 cup butter, room temperature, divided

  6. 1/2 tsp. salt

  7. 1/2 tsp. pepper

  8. 3 1/2 cups chicken broth, divided

  9. 1/4 cup vegetable oil

  10. 3 cups dry white wine

  11. 2 tbsp. chopped fresh thyme

  12. 1 1/2 tbsp. chopped fresh oregano

  13. 1/2 tbsp. chopped rosemary

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Spoon stuffing into turkey and truss or skewer cavity closed. Arrange turkey breast side up in a large shallow roasting pan. Surround turkey with giblets, onions and carrots. Rub turkey breast with 1/4 cup butter and season with salt and pepper. Moisten a 10x20 inch piece of cheesecloth, fold in half and place over turkey breast. Roast turkey 30 minutes. Meanwhile, heat 1/2 cup broth, 1/2 cup butter and oil in a small saucepan over low heat until butter melts. Baste turkey with half of butter mixture. Roast 30 minutes and baste with remaining butter mixture. Continue roasting about 2 3/4 hours until a thermometer in thigh reads about 170 degrees and juices run clear, basting every 20 minutes with pan juices-remove cheesecloth during last 20 minutes of roasting. Transfer turkey to a platter and tent with foil. Degrease juices in roasting pan. Place pan over burners on stove top and cook about 10 minutes until vegetables are brown. Add 3 cups broth and wine. Boil until reduced by half, about 25 minutes. Strain into a small saucepan, pressing on solids. Degrease sauce and heat to a simmer. Add herbs and simmer 5 minutes. Serve separately with turkey.


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