Pairs perfectly with our 2016 Sunstone Sauvignon Blanc

Sommelier Notes:

“Plenty of white pepper, citrus notes, and brightness about this wine that will complement the turkey beautifully.  Medium + acidity cuts through the richness of the butter basted bird and the rich gravy.”

Serves 6-8

Ingredients

Turkey

• 1 (14-16 pound) turkey, giblets and neck removed, patted dry
• 2 sticks unsalted butter, soft
• 2 tablespoons fresh sage, plus more for stuffing cavity
• 2 tablespoons fresh thyme, plus more for stuffing cavity
• 2 tablespoons fresh rosemary
• zest of 1 lemon and 1 orange
• 3 teaspoons kosher salt
• 2 teaspoons fresh cracked black pepper
• 2 lemons, halved
• 1 head of garlic, sliced in half
• 1 yellow onion, halved
• 8 cups chicken (or turkey) broth

White Wine Pan Gravy

• 1 cup of 2016 Sunstone Sauvignon Blanc
• 4 tablespoons butter
• 6 tablespoons flour
• drippings from turkey
• 3 cups chicken (or turkey) broth, as needed
• 1 tablespoon fresh thyme
• salt and pepper to taste

Preparation

Remove the turkey from the fridge one hour before roasting. Pat dry and allow to come to room temperature.

To make the compound butter, finely chop the sage, thyme, and rosemary and add to a bowl with the butter. Add the lemon and orange zests, salt and pepper, mix well to combine, making sure the butter is smooth and the herbs evenly mixed throughout.

Preheat the oven to 450 degrees F. Position a rack in the lower third of the oven.

Place the turkey in a large roasting pan.

Season the cavity of the turkey with salt and pepper and fill the cavity with the, lemons, garlic and onion. Gently lift the skin of the turkey by using your fingers and going in between the skin and body of the bird. Rub half of the compound butter under the skin of the bird, spreading some of the butter on top of the skin as well.

Pour about 4 cups of chicken broth into the bottom of the roasting plan. Place the roasting pan in the oven and roast for 45 minutes at 450 degrees F. After 45 minutes reduce the oven temperature to 350 degrees F. and continue cooking for another 2 hours (until the turkey registers 160 F. on a thermometer), adding 1 cup of broth half way through roasting. I like to baste the turkey with the drippings 2-3 times throughout cooking and when doing so rotate the roasting pan.

Remove the turkey from the oven and transfer the turkey to a baking sheet, tent loosely with foil and let rest 30 minutes before slicing.

To make the gravy, strain the liquid from the roasting pan, skimming off most of the fat. I like to pour the broth into a measuring cup and then place in the freezer for 10 minutes. This helps the fat rise to the top of the surface. Once you have skimmed the fat, add enough broth to equal about 4-5 cups total of drippings/broth.

Place the roasting pan over two burners and add the wine (about 1/2 cup) to deglaze the pan. You want to scrape up all those brown bits on the bottom of the pan. Once the pan is thoroughly deglazed, reduce by half, then add the butter and once melted, add the flour whisking to combine. Cook stirring constantly, until the mixture is golden, around 5 minutes.

Increase heat to medium high and add the remaining 1/2 cup of white wine, whisking as you go to let the wine reduce down. Slowly add reserved broth, stirring constantly, until the mixture is smooth. Stir in the thyme and cook, continuing to stir, until the gravy has thickened to your desired thickness, around 8 to 10 minutes. Season to taste with salt and pepper. Serve warm with the turkey.