|From the Kitchen of "Chef" Norm
|Source (if known): Southern Living Magazine, November
|My notes: I made this
in February 2012, not exactly Thanksgiving time, but it turned out to be
a good dinner.
Two other recipes were in the same issue I used with this diner,
Home-Style Green Bean Casserole and Roasted Onions (links to the recipe, click on them)
Plan on making the butter ahead of time, best the day before.
2. Place turkey,
breast side up, on a lightly greased roasting rack in a large
Tie ends of legs together with string; tuck wingtips under. Rub entire turkey with 1/4 cup Béarnaise Butter.
Pour wine and 2 cups chicken broth into roasting pan.
3. Bake at 325° for 3 hours and 15 minutes to 4 hours or until a
meat thermometer inserted into thickest
portion of thigh registers 165°, basting every 30 minutes with pan juices. Shield with aluminum foil after
1 1/2 hours to prevent excessive browning, if necessary. Remove from oven, and let stand 30 minutes.
4. Transfer turkey to a serving platter, reserving 2 1/2 cups pan
drippings. Pour reserved drippings
through a fine wire-mesh strainer into a bowl, discarding solids.
5. Melt remaining Béarnaise Butter in a saucepan over medium
heat; whisk in flour, and cook,
whisking constantly, 1 to 2 minutes or until smooth. Gradually add reserved drippings to saucepan,
and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes
or until thickened. Add up to 1/2 cup remaining chicken broth for desired consistency.
Add salt and pepper to taste. Serve turkey with gravy.
*Frozen whole turkey, thawed, may be substituted.
Bernaise Butter recipe:
Turkey before going into oven
Turkey during cooking