Turkey with Chardonnay and Herbs
The day before cooking turkey, combine the following ingredients in small bowl. Let stand 1 hour. Cover and refrigerate.
cup olive oil
2 T. dried thyme
2 T. dried sage
2 T.dried rosemary
2 T.chopped garlic
1 cup chopped carrots
1 cupchopped celery
1 cupchopped onions
1-14 lb. Turkey, deboned, cut into 2 breast pieces and 2 leg pieces
3 cupsChardonnay or other dry white wine
3 cupscanned chicken broth
stick butter
6 T. flour
Preheat oven to 350˚. Place carrots, celery and onions in bottom of large roasting pan. Roll leg/thigh pieces of turkey into loaf shapes and tie with a string. Rub herb-oil mixture over all turkey pieces. Season turkey with salt and pepper. Place turkey pieces atop vegetables. Pour wine and 1 cup broth around turkey in pan. Bake until leg/thigh pieces register 180˚ and breast pieces register 170˚, basting occasionally with pan juices, about 1 hour, 45 minutes. Transfer turkey to platter. Tent with foil to keep warm.
Spoon fat from pan juices. Add remaining broth. Melt butter in saucepan over medium heat. Add flour and stir 2 minutes. (This basic rue can be made in the microwave). Whisk rue into pan juices and bring to a boil. Reduce heat and simmer until thickened to sauce consistency, about 10 minutes. Remove string from leg pieces before slicing.
This is a never-fail recipe. I have never even had to add more salt and pepper.
Bon Appetit!
Kathy Greenough