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
Prep Time
20 mins
Cook Time
2 hrs 30 mins
Resting Time
20 mins
Total Time
3 hrs 10 mins
Servings: 8 people
Ingredients
- 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
- Salt
- Fresh ground black pepper
- ½ bottle white wine optional
Instructions
-
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.
Recipe Notes
*Bouquet Garni: Parsley, Sage, Rosemary and Thyme
