White Wine Basted Turkey Recipes

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WHITE WINE TURKEY GRAVY



White Wine Turkey Gravy image

This is a savory and delicious turkey gravy with a sophisticated taste that everyone will love.

Provided by SarahGColey

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 35m

Yield 18

Number Of Ingredients 6

5 cups turkey drippings
1 cup dry white wine
1 tablespoon dried rosemary
1 tablespoon ground black pepper, or to taste
3 tablespoons cornstarch, or as needed
salt to taste

Steps:

  • Strain the turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of the drippings in a bowl. Stir white wine, rosemary, and black pepper into the drippings in the saucepan, and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors. Whisk cornstarch into the drippings in the bowl, and whisk the cornstarch mixture into the hot gravy. Allow the gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.

Nutrition Facts : Calories 530.5 calories, Carbohydrate 1.9 g, Cholesterol 58.1 mg, Fat 56.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 16.8 g, Sodium 1.1 mg, Sugar 0.1 g

WHITE WINE AND GARLIC BASTED TURKEY



White Wine and Garlic Basted Turkey image

This turkey got rave reviews at the Thanksgiving dinner table. It was very moist and the gravy turned out very flavorful too. A few notes... I made this turkey in a Nesco Roaster. It was a 22 lb. bird and I roasted it stuffed with a mixture of sourdough bread, celery, onion, italian sausage and lots of sage. (If you're interested in that recipe, just let me know!)

Provided by LynnAlex

Categories     Whole Turkey

Time 6h15m

Yield 12 serving(s)

Number Of Ingredients 8

1 (750 ml) bottle white wine (I used Sauvignon Blanc)
2 cups chicken stock
2 -4 heads garlic
2 tablespoons vegetable oil
fresh rosemary and thyme
kosher salt
pepper
paprika

Steps:

  • Preheat roaster/oven to 375 degrees. Pour 1/2 the wine and 1 cup of the stock into the bottom of a roasting pan. Place the garlic in the corners of the pan. Place turkey in the roasting pan and prepare by rubbing with the vegetable oil. Sprinkle the turkey with rosemary, thyme, salt and pepper.
  • Baste often adding the additional wine and chicken stock as needed. I basted the turkey twice per hour and the total cooking time for a 22 lb. bird (stuffed) was 6 hours (I turn my heat off when the internal temperature reaches 165 degrees).
  • The last hour of cooking, increase the temperature to 400 degrees and sprinkle with paprika for a nice brown color.
  • The roasted garlic is wonderful on warm rolls with dinner. The garlic infused liquid with the turkey drippings also make a very nice gravy. I strained the liquid and added just a small amount of corn starch/cold water mixture and simmered for 3 minutes.

Nutrition Facts : Calories 99.6, Fat 2.8, SaturatedFat 0.4, Cholesterol 1.2, Sodium 62, Carbohydrate 6.3, Fiber 0.2, Sugar 1.3, Protein 1.7

WHITE WINE BASTED TURKEY



White Wine Basted Turkey image

Make and share this White Wine Basted Turkey recipe from Food.com.

Provided by mocooks

Categories     Whole Turkey

Time 4h20m

Yield 12-15 serving(s)

Number Of Ingredients 9

1 (20 lb) fresh turkey, giblets and neck removed from cavity and reserved
1 1/2 cups unsalted butter, melted,plus
4 tablespoons unsalted butter, room temperature
1 (750 ml) bottle dry white wine
2 teaspoons salt
2 teaspoons fresh ground black pepper
classic prepared stuffing
1 cup dry red wine or 1 cup white wine, for gravy (optional)
giblet stock

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.

ROAST TURKEY WITH WHITE-WINE GRAVY



Roast Turkey with White-Wine Gravy image

Categories     Herb     turkey     Roast     Sauté     Thanksgiving     White Wine     Simmer     Gourmet

Yield Serves 8

Number Of Ingredients 10

12-to-14 pound turkey (reserving neck and giblets, but excluding liver, for making stock)
1 stick (1/2 cup) unsalted butter
8 sprigs mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram
1 1/2 cups water
For gravy
1 large onion
1 1/2 cups dry white wine
4 cups Turkey Giblet Stock plus additional for thinning gravy
1/3 cup all-purpose flour
Garnish: large bouquet of mixed fresh herb sprigs

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.

SAVORY TURKEY BREAST WITH HERBS AND WHITE WINE



Savory Turkey Breast with Herbs and White Wine image

Adapted from ChewNibbleNosh. Perfect for a small Thanksgiving gathering, this turkey breast has savory flavors that will provide a smile on everyone's face.

Provided by Carla

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 3h

Yield 8

Number Of Ingredients 14

1 (6 pound) bone-in turkey breast
½ cup salted butter, melted
½ cup dry white wine
4 cloves garlic, minced
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
1 tablespoon olive oil
2 teaspoons salt
1 ½ teaspoons ground paprika
1 ½ cups chicken broth, or to taste
4 tablespoons cold water
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place turkey breast, skin side-up, on a rack in a large, shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the breast, being certain that the tip does not touch the bone.
  • Roast, uncovered, in the preheated oven for 1 hour.
  • Meanwhile, mix melted butter, wine, garlic, rosemary, basil, parsley, thyme, olive oil, salt, and paprika together in a bowl. Brush 1/2 of the mixture over the turkey and roast for 30 minutes. Brush remaining butter mixture over turkey, and roast until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove turkey from the oven and let stand for 15 minutes before carving.
  • Meanwhile, pour pan drippings into a 2-cup liquid measure. Skim fat from the surface, then add enough chicken broth to measure 2 cups liquid. Transfer to a small saucepan.
  • Bring broth mixture to a boil. Stir cold water and cornstarch together in a small bowl; pour into the broth mixture and bring to a boil. Cook and stir until gravy thickens slightly, 1 to 2 minutes. Serve gravy with turkey.

Nutrition Facts : Calories 545.7 calories, Carbohydrate 3.5 g, Cholesterol 277.6 mg, Fat 15.6 g, Fiber 0.4 g, Protein 89.7 g, SaturatedFat 8.3 g, Sodium 1037.7 mg, Sugar 0.5 g

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