This recipe was given to me by a teacher from my cooking class. It includes a gravy with red wine, and the turkey is roasted covered in a delicious herb butter. I highly recommend it!
The night before, clean the turkey (cut off the tail, remove the insides) and sprinkle salt all over, starting from the back, then inside, and finally the breast. Place it on a special turkey roasting tray and refrigerate overnight, uncovered, breast side up.
One hour before starting to bake the turkey, take it out of the refrigerator and let it come to room temperature. With some paper towels, dry the turkey well. Stuff the turkey with the diced vegetables.
Preheat the oven to 425 F (220 C). Place the oven rack at the bottom. Prepare the tray with a V-shaped rack for roasting the turkey by placing aluminum foil over the rack and making about 20-30 holes in the foil.
Cut the herb butter into rounds and place it between the skin and the turkey. Grease the skin of the turkey with the remaining butter.
With cooking twine, tie the turkey legs together and tuck the wings back, securing them under the turkey's neck.
Place the turkey breast side down and bake for 30 minutes, add a cup of water, and roast for another 30 minutes.
Turn the turkey over and reduce the temperature to 325 F (160 C). Roast for another 2-3 hours, basting in its juices every 15 minutes.
Cook until the internal temperature of the turkey registers 165 F (75 C) and the juices that come out of the turkey are clear.
Remove from the oven and place on a cutting board. Cover with aluminum foil and let rest for 30-45 minutes while you prepare the gravy.
Heat the chicken broth in a pot.
In another pot, prepare a roux. Melt the 8 tablespoons of butter and add 1/2 cup of flour plus 2 tablespoons. Cook, stirring constantly for 10 minutes until browned. Gradually add, while continuing to stir with a whisk, 6 cups of chicken broth. Increase the heat and bring to a boil. Reduce the heat and continue stirring until thickened, about 30 minutes.
While the turkey waits, pour the juices released by the turkey into a measuring cup, measuring 1 cup. Let it sit for a few minutes so the fat rises to the top and remove it with a spoon.
Place the tray in which the turkey was roasted on the stove and return the cup of juices to the tray. Add the red wine and let it reduce by half, about 5 minutes.
Add these juices to the gravy prepared earlier and stir. Let it boil again and season with salt and pepper.
Serve the turkey with gravy, applesauce, and vegetables.
To prepare the herb butter you will need: 1 cup of butter at room temperature, 1/2 cup of finely chopped shallots, 1/2 cup of white wine, 1/4 cup of chopped parsley, 1/4 cup of chopped thyme, 1/4 cup of chopped sage.
To prepare the butter: in a skillet, cook the shallots in 1 tablespoon of butter, add the wine and let it evaporate for about 5-8 minutes. Add the parsley, thyme, and sage, and cook for about 2 minutes. Refrigerate. Once cooled, add the rest of the room temperature butter with an electric mixer (with dough hooks). Add the herb mixture and beat on medium speed until combined, 1 minute. Place on parchment paper and shape into a log, store refrigerated until needed.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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