Thanksgiving Turkey and Gravy

Yield: Makes 8 to 10 servings

Ingredients

• 1  12- to 14-pound fresh turkey
• 1  yellow onion, peeled and quartered
• 2  celery ribs, each cut into 3-inch pieces
• 1  carrot, cut into 3-inch pieces
• 1/2  cup  butter (1 stick), melted
• 1  tablespoon  kosher salt
• 1/2  tablespoon  freshly ground black pepper
• 2  tablespoons  flour
• 1/3  cup  white wine
• 1  14 ½-ounce can chicken broth

Preparation

Preheat oven to 400° F. Rinse the turkey and pat dry. Strew the roasting

pan with the vegetables. Place the turkey on a rack in the vegetable-lined pan. Brush the turkey with half the melted butter. Sprinkle with the salt and pepper, and stuff the turkey. Roast at 400° F for 30 minutes. Baste with the remaining butter and any juices that have collected. Decrease oven to 325° F and roast for about 3 ½ hours more or

until a thermometer reads 180° F when inserted in the thigh. Transfer the turkey to a carving board, cover loosely with foil, and let rest for 20 minutes. Strain the pan juices into a saucepan, discarding the solids. Skim off the fat, reserving 2 tablespoons. In a large skillet, over medium-low heat, blend the reserved fat with the flour, whisking constantly until the flour turns golden. Whisk in the wine and pan juices, cooking until slightly thickened, 5 to 7 minutes. Slowly thin with the broth.

Nutritional Information

Calories:

803 (42% from fat)

Fat:

38g (sat 12g)

Protein:

105mg

Carbohydrate:

2g

Fiber:

0g

Cholesterol:

361mg

Iron:

8mg

Sodium:

696mg

Calcium:

103mg