White wine roasted turkey
with Pinot Grigio
Ingredients
- 1 whole turkey (approximately 12-15 pounds)
- 2 cups Masterchef Italy Pinot Grigio (white wine)
- 1 cup chicken broth
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary leaves, chopped
- 2 tablespoons fresh sage leaves, chopped
- Salt and black pepper to taste
Procedure
- Preheat your oven to 350°F (175°C).
- Rinse the turkey inside and out with cold water. Pat dry with paper towels.
- In a small bowl, mix together the olive oil, minced garlic, chopped herbs, salt, and black pepper.
- Rub the herb mixture all over the turkey, ensuring it's evenly coated.
- Place the turkey breast side up in a roasting pan. Pour the white wine and chicken broth into the bottom of the pan.
- Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 2 hours.
- Remove the foil and continue roasting for another 1 to 1 1/2 hours, or until the internal temperature of the turkey reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
- Baste the turkey occasionally with the pan juices to keep it moist.
- Once the turkey is cooked through and golden brown, remove it from the oven and let it rest for about 20-30 minutes before carving.
- While the turkey is resting, you can make a delicious gravy using the pan drippings and some flour or cornstarch if desired.
- Carve the turkey and serve with your favorite side dishes and gravy.
