The perfect holiday roast turkey. Enjoy!
🍷 Wine pairing: A nice Chardonnay pairs well with turkey as does a Riesling or Pinot Noir.
Holiday Roast Turkey
2 hrs 30 mins
3 hrs 10 mins
Servings: 8 people
- 1 12 pound fresh Bowman-Landes turkey
- 1 whole garlic halved crosswise
- 2 white onions quartered
- 3-4 carrots cut in 2” chunks
- 3 celery stalks cut in 2” sections
- 1 bouquet garni*
- ½ stick of butter
- Fresh ground black pepper
- ½ bottle white wine optional
Pre-heat oven to 350°F.
Take the giblets out of the turkey and wash the turkey inside and out.
Remove any excess fat and pinfeathers and pat the outside dry.
Place the turkey in a large roasting pan and liberally salt and pepper the inside cavity.
Stuff the cavity with the bouquet garni, garlic halves, and one quartered onion.
Brush the outside of the turkey with the butter and sprinkle with salt and pepper.
Tie the legs together with string and tuck the wing tips under the body of the turkey.
Layer the bottom of the roasting pan with the carrots, celery and one quartered onion. This and the optional wine will be a great base for your gravy.
Add the optional wine.
Roast the turkey for 2 ½ hours, basting from time to time with the pan juices, until the turkey juices run clear when you cut between the leg and the thigh.
Remove the turkey to a cutting board, cover with foil and let rest for 20 minutes.
Carve and serve.
*Bouquet Garni: Parsley, Sage, Rosemary and Thyme