Instead of a wet brine, this bird uses an overnight dry salt and sugar cure, which concentrates flavor. If you would like to leave the skin on, it will add 25 calories and 1 g of sat fat per serving.
Ingredients
- 1 (14-lb) whole fresh or frozen turkey, thawed
- 1 Tbsp kosher salt, divided
- 1 tsp sugar
- 2 (1-oz.) pkg. fresh poultry herb blend (or 6 sprigs each fresh rosemary, thyme, and sage), divided
- ½ cup unsalted butter, melted
- 1 bunch fresh flat-leaf parsley, divided
- 2 lemons, halved
- 1 head garlic, halved horizontally
- Cooking spray
- 1½ cups dry white wine, divided
- 1½ cups dry white wine, divided
- 4 cups unsalted chicken stock, divided (such as Swanson)
- 1.1 oz unbleached all-purpose flour (about ¼ cup)
- ¾ tsp freshly ground black pepper
How to Make It
- Remove giblets and neck from turkey; reserve neck. Trim excess fat. Pat turkey dry. Rub 2 teaspoons salt and sugar over breasts, thighs, and drumsticks. Place turkey in a shallow dish; refrigerate, uncovered, 8 hours or overnight.
- Let turkey stand at room temperature 1 hour.
- Preheat oven to 425°F.
- Chop half of herb blend; combine with butter, and set aside. Chop parsley to equal ¼ cup; reserve.
- Lift wing tips up and over back; tuck under turkey. Place remaining half of herb blend, remaining bunch of parsley, lemons, and garlic in body cavity. Tie legs together with kitchen twine. Place turkey on the rack of a roasting pan coated with cooking spray. Place neck in bottom of the pan. Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F (do not remove turkey from oven). Brush reserved butter mixture over turkey. Add 1 cup wine to pan. Bake at 350°F for 1 hour, basting with juices from pan every 20 minutes. Add remaining ½ cup wine to pan. Cover turkey loosely with foil; bake at 350°F for 35 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F.
- Remove from oven; place turkey on a cutting board (reserve neck). Let stand, loosely covered with foil, 20 minutes (internal temperature will rise to 165°F). Uncover; sprinkle with 2 tablespoons reserved chopped parsley and 2 tablespoons chives. Remove skin before serving, if desired.
- Remove all but ¼ cup pan drippings from roasting pan. Heat roasting pan over medium. Add ½ cup stock to ¼ cup drippings in pan; bring to a boil, scraping to loosen browned bits. Pour stock mixture into a medium saucepan. Add reserved neck and 3 cups stock; bring to a boil. Combine remaining ½ cup stock and flour in a bowl. Stir flour mixture into stock mixture; cook 10 minutes or until reduced to about 3 cups, stirring frequently. Stir in remaining 1 teaspoon salt, remaining 2 tablespoons parsley, remaining 2 tablespoons chives, and pepper. Serve gravy with turkey.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 207 kcal Calories from Fat: 72 kcal |
% Daily Value*
|
Total Fat 8 g 23% |
Saturated Fat 4 g 20% |
Unsaturated Fat 3 g |
Trans Fat 0.0 g |
Sodium 453 mg 8% |
carbohydrates 5 g 4% |
Dietary Fiber 1 g 3% |
Sugars 1 g 1% |
Protein 27 g 54% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |