Cooking With Wine

Roast Turkey with White Wine and Rosemary
Featuring WASHINGTON YAKIMA VALLEY PINOT GRIS

1 cup low-sodium chicken stock
1 cup unsalted butter
1/2 cup white wine
2 sprigs rosemary
1 lemon cut into 3/4" pieces
2 tablespoon honey
1  12-pound turkey
1 tablespoon salt
1/2 teaspoon black pepper
10 cloves garlic, peeled

Directions:

1. To make the basting liquid: Bring chicken stock, butter, and wine to a boil in a small saucepan over high heat. Add the rosemary and simmer for 20 minutes. Add the honey, remove from heat, set liquid aside, and keep warm.

2. Preheat the oven to 350 degrees F. Season the turkey with salt and pepper. Stuff the turkey with the lemon and garlic cloves. Using kitchen twine, truss the turkey. Place the turkey, breast side up, in a roasting pan fitted with a wire rack. Baste turkey with liquid and roast, basting again every 30 minutes, until a thermometer inserted into the thigh meat reads 175 degrees F, about 3 hours. Remove the turkey from the pan, cover loosely with foil and let the turkey rest for 30 minutes before carving.

 

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