Turkey With White Wine In A Bag Recipes

TURKEY IN A BAG

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse turkey and remove giblets. Salt and pepper to taste.
• Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork.
• Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).

WHITE WINE BASTED TURKEY

Steps:

• Serves 12 to 14 If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly.
• For step-by-step photos, see our Roast Turkey and Gravy feature.
• Rinse turkey with cool water, and dry with paper towels.
• Let stand for 2 hours at room temperature.
• Place rack on lowest level in oven.
• Heat oven to 450°.
• Combine melted butter and white wine in a bowl.
• Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square.
• Immerse cheesecloth in the butter and wine; let soak.
• Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.
• Remove pop up time if there is one, use regular meat thermometer in thick part of leg.
• Fold wing tips under turkey.
• Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
• (Stuff loosely if you choose, I do not stuff) Tie legs together loosely with kitchen string (a bow will be easy to untie later).
• Fold neck flap under, and secure with toothpicks.
• Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
• Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp.
• Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
• Place turkey, legs first, in oven.
• Cook for 30 minutes.
• Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.
• Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes, you will need to reheat the butter-wine mixture occasionally as the butter will harden.
• Watch pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
• After this third hour of cooking, carefully remove and discard cheesecloth.
• Turn roasting pan so that the breast is facing the back of the oven.
• Baste turkey with pan juices.
• If there are not enough juices, continue to use butter and wine.
• The skin gets fragile as it browns, so baste carefully.
• Cook 1 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh.
• Do not poke into a bone.
• The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown.
• The breast does not need to be checked for temperature.
• If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
• When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes.
• Meanwhile, make the gravy.
• Pour all the pan juices into a glass measuring cup.
• Let stand until grease rises to the surface, about 10 minutes, then skim it off.
• Meanwhile, place roasting pan over medium-high heat.
• Add 1 cup dry red or white wine, or water, to the pan.
• Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.
• Add giblet stock to pan.
• Stir well, and bring back to a boil.
• Cook until liquid has reduced by half, about 10 minutes.
• Add the defatted pan juices, and cook over medium-high heat 10 minutes more.
• You will have about 2 1/2 cups of gravy.
• Season to taste, strain into a warm gravy boat, and serve with turkey.

TURKEY WITH WHITE WINE IN A BAG

Steps:

• butter: Blend all ingredients in processor until bacon is finely chopped. Transfer to sheet of plastic wrap. Using plastic wrap as aid, roll butter mixture into 2-inch-diameter log; chill until firm. DO AHEAD: Keep chilled. Preheat over to 450 degrees F. Cut bacon butter into 1/4-inch-thick rounds and let stand at room temperature 20 minutes. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide ½ of the butter between skin and breast meat, then slide hand between skin and thigh meat. Carefully slide butter slices between skin and leg, thigh, and breast meat to cover). Sprinkle 1 teaspoon coarse salt and 1 teaspoon pepper, and paprika over turkey, and 1 teaspoon coarse salt and 1 teaspoon pepper in main cavity of turkey. Place turkey on rimmed baking sheet. Can be made 2 days ahead. Keep chilled. Put tukey in a Reynolds oven bag. Melt rest of butter and add 1 bottle of white wine. Cut Cheese cloth into 3 17 in rectangles. Soak cheese cloth in wine and butter mixture. Cover turkey with the cheese cloth. Close oven bag. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees F, and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Check Temp, if turkey is 180 (stuffing should be 140-160) turkey is done lower oven temp to 150 degrees. Continue basting every ½ hour if turkey is done but it is not time to eat. If turkey is not not 180 degrees, Cook 1 more hour, basting after 30 minutes.

COOKING A TURKEY IN A BAG

Steps:

• Stuff your turkey as you normally would.
• Open one brown paper bag inside another one.
• Butter the inside of the inside bag real well. Slide the turkey into the brown bags, fold up the end of the bags and staple together.
• Put the turkey (in bag) into the roasting rack (rack being inside of roasting pan).
• Bake at 325 F. for 20 min. per pound.
• THAT IS IT! No basting, no nothing. It turns out very juicy, very brown and just plain great!

SKILLET TURKEY WITH BACON AND WHITE WINE

Steps:

• Preheat the oven to 350 degrees F. Mix the flour with salt, pepper and herbes de Provence and set aside.
• Heat a large ovenproof Dutch oven or cast-iron skillet over medium-high heat. Fry bacon for 5-8 minutes, stirring occasionally. When fat has rendered, remove bacon to a bowl with a slotted spoon. Leave bacon grease in the pan.
• Coat each piece of turkey in the flour mixture and transfer to the hot pan. Pan fry the turkey for a few minutes on each side, until crisped and golden brown on the outside (but not cooked through). Remove the turkey from the pan and set aside on a plate. Cover with Reynolds Wrap® Aluminum Foil.
• Add the shallots to the pan with a tablespoon of olive oil and butter. Saute for 5-10 minutes, until soft, fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let it simmer until it reduces, about 5-10 minutes.
• Add the turkey and bacon back to the pan. Cut a tablespoon of butter into small pieces and place over the top of the turkey thighs.
• Transfer the pan to the oven. Bake for 30-40 minutes, basting every 15 minutes with the pan sauce. If the turkey is browning too quickly, cover with foil while baking. Remove from oven when a meat thermometer reads 165 degrees F to indicate it is fully cooked. Remove from oven and let rest for 10-15 minutes.

ROAST TURKEY WITH WHITE-WINE GRAVY

Steps:

• Preheat oven to 325° F.
• Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack set in a roasting pan and melt butter. Brush inside of turkey with some butter and season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks together with kitchen string. Roast turkey in middle of oven 1 hour.
• Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in pan. Remove skewers and discard string. Let turkey stand 30 minutes.
• While turkey is standing, make gravy:
• Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture through a sieve into a saucepan.
• In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.
• Garnish turkey with herb bouquet and serve with gravy.

MOIST TURKEY BREAST WITH WHITE WINE GRAVY

Steps:

• In a 6-qt. slow cooker, combine the wine, apple, fennel, celery, carrot, garlic, mustard and bay leaf. In a small bowl, combine the rosemary, thyme, sage and pepper; rub over turkey. Add turkey to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat to a serving platter and keep warm. Strain drippings into a measuring cup to measure 1 cup. Skim fat. In a small saucepan, combine cornstarch and cream; stir until smooth. Gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.