Christmas Turkey with White Wine

Lorenza Ávila
This Christmas Turkey recipe is delicious. Secret Tip: When injecting the turkey, it is important to make the fewest holes possible so that the juice does not escape. Use the same hole to inject the syringe into other parts of the turkey.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 1/2 cups kosher salt
  • 1 cup unsalted butter
  • 1/2 cups shallot
  • 1/2 cups white wine
  • 1/4 cups parsley
  • 1/4 cups thyme
  • 1/4 cups sage
  • 1 stick butter
  • 1 1/2 cups white wine
  • herb, mixed (thyme, sage, rosemary, and bay leaf) to inject the turkey
  • 1 onion, medium
  • 1 carrot, medium
  • 2 sprigs celery
  • 10 kilos turkey
Preparation
3h 30 mins
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  • The night before, clean the turkey and remove the bags inside. Rinse well and dry with a paper towel. Place the turkey on a baking tray and cover with coarse kosher salt. Refrigerate for 1 night.
  • One hour before cooking, take the turkey out of the refrigerator to bring it to room temperature (most of the salt will have been absorbed).
  • Preheat the oven to 220 degrees (425 F).
  • Prepare the herb butter. Cook the shallots with the finely chopped herbs and place in a blender with the butter.
  • Spread the herb butter all over the turkey in the space between the skin.
  • In a pot, melt the butter and add the white wine and herbs. Let it melt and stir everything.
  • Strain and inject the entire turkey with this liquid. (Tip: it's best to make the fewest holes possible. Try to use the same hole to inject the other side of the turkey.)
  • Chop the onion, carrot, and celery into pieces. Put inside the turkey and tie the legs with cooking twine.
  • Place a sheet of aluminum foil over the rack of the turkey tray.
  • Place the turkey breast side down and put it in the oven for 30 minutes.
  • Remove the turkey and pour 1 cup of water on top, then return to the oven for 30 minutes.
  • Carefully turn the turkey over and lower the oven temperature to 160 degrees (325).
  • Baste every 15 minutes with its juices and cook until the internal temperature registers 75 degrees (165 F).
  • Cover with aluminum foil and let rest for 30-45 minutes. (Letting the turkey rest is key to preventing the juices from escaping.)
  • Optional: Sauce for the turkey You can take all the juices released by the turkey and place them in a saucepan along with 1 cup of white wine and let it cook until it reduces by half. The sauce can be thickened with a bit of butter mixed with flour or with cornstarch.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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