Lemon Thyme Prosecco Recipes

PROSECCO-ROASTED TURKEY WITH LEMON AND THYME

Prosecco-Roasted Turkey with Lemon and Thyme image

Provided by Food Network Kitchen

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1 12- to 14-pound turkey, thawed if frozen
Kosher salt and freshly ground pepper
1/2 onion, quartered
1/2 bulb fennel, trimmed and cut into chunks
1 apple, cut into chunks
3 sprigs thyme, plus 1 tablespoon chopped leaves
1 lemon, zest grated, halved
1 1/2 sticks (12 tablespoons) unsalted butter
1 750-ml bottle dry prosecco or champagne
3 tablespoons chopped fresh herbs (such as tarragon, chives and/or parsley), for the gravy

Steps:

Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper. Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the lemon-thyme butter.
Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, start your gravy (use 1/2 cup of your prosecco in place of the white wine in your gravy).
After the turkey has roasted 1 hour, pour the remaining prosecco all over the turkey (about 2 1/2 cups). Continue roasting, basting with the pan drippings every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours.
Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the herbs into the finished gravy.

LEMON-THYME SAUCE

Lemon-Thyme Sauce image

Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

Number Of Ingredients 7

Ingredients

2 tablespoons butter
4 sprigs of fresh thyme, leaves removed and roughly chopped
1 shallot, chopped
1 rounded tablespoon all-purpose flour
1 1/2 cups chicken stock
1 lemon
Salt and pepper

Steps:

Remove the cooked chicken or pork from the skillet. Working over medium-high heat, melt the butter, add the thyme and shallot, and cook for about 2 minutes. Sprinkle the flour into the pan, then cook for 1 minute. Whisk in the chicken stock, bring it up to a bubble, and cook until thickened, 2 minutes. Add 2 teaspoons of lemon zest and the juice of the zested lemon, and season with salt and pepper. Pour the sauce over the chicken or pork and serve.

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