holiday | main course | turkey

Wine Basted Roast Turkey

Prep Time: 30 minutes Cooking Time: 3 hours 8 servings

Products Included In Recipe


1 12lb | 5,5 kg Granny's Young Turkey, fresh or thawed
1/4 cup | 60 ml yellow onion, chopped fine
1 tbsp | 15 ml garlic, minced
1/2 tbsp | 7,5 ml dijon mustard
1 tsp | 5 ml dried ground sage
1/2 tsp | 2,5 ml dried ground oregano
1/4 tsp | 1,25 ml dried ground thyme
1/2 tsp | 2,5ml paprika
1 cup | 250 ml Chardonnay wine, divided
1/4 cup | 60 ml butter, melted
2 tsp | 10 ml kosher salt
1 tsp | 5 ml freshly ground black pepper


Preheat oven to 350°F (175°C) for convection roast or 375°F (190°C) in a regular oven.
Remove neck and giblets from thawed turkey.
Combine onion, garlic, dijon mustard, sage, oregano, thyme, paprika, ¼ wine, melted butter, salt and pepper and mix into a paste.
Carefully lift skin away from the breast and thighs — do not tear.
Tuck seasoning paste between skin and meat, spreading it around as much as possible. Put any extra inside the cavity.
Pour an additional ¼ wine into the bowl that previously held spice mixture, mix and then brush on outside of the turkey skin.
Place turkey on a wire rack inside the roasting pan so that the juices are able to drain.
Cover the top of the turkey loosely with foil. Place in the oven. Remove foil after 1-2 hours depending on size of turkey. Baste with leftover wine and turkey juices every 45 minutes.
A meat thermometer inserted into the thigh, away from any bones, should read 170°F (77°C) when the turkey is fully cooked.
Let turkey rest for 20 minutes before carving.

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