The juiciest holiday bird you'll ever eat! This White Wine and Herb Roasted Turkey is stuffed with fresh root veggies, bathed in white wine, and rubbed with a cocktail of herbs that is guaranteed to delight everyone at the table!
1 (15 pound) whole turkey, neck and giblets removed
2 cups chicken broth
1 (750 milliliter) bottle dry white wine
2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon salt
2 teaspoons black pepper
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 orange, cut into wedges
1 head garlic, tips sliced off
Fresh rosemary sprigs
Fresh thyme sprigs
White Wine Gravy
4 cups of turkey dripping liquid
4 tablespoons butter
6 tablespoons flour
1 tablespoon fresh sage, chopped
The night before cooking, place one oven roasting bag inside the other. Place the turkey inside both bags, then pour in broth and the wine. Seal the bags, pressing out as much air as possible. Gently turn the bags to coat turkey, then place it in a shallow roasting pan. Refrigerate overnight, turning a few times.
Preheat an oven to 350 degrees F. Line the roasting pan with long sheets of aluminum foil long enough to cover the turkey with. Remove the turkey from the roasting bags and place it into the roasting pan. Reserve marinade.
Stir together the dried herbs, salt, and pepper in a small bowl. Rub the herb mixture inside both cavities of the turkey, as well as under the skin, then stuff with the celery, carrots, onion, orange wedges, and garlic. Truss the turkey (with twine or skin.) Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Rub the remaining herb mixture on the outside of the turkey skin.
Wrap the foil over the top of the turkey, and seal. Try to avoid letting the foil touch the skin of the turkey breast or legs.
Bake the turkey for 2 1/2 to 3 hours (estimate 12-15 minutes per pound, depending on the size of your bird) until no pink remains at the bone and the juices run clear. Uncover the turkey and continue baking 40-60 more minutes, or until the skin turns golden brown and a thermometer inserted into the thickest part of the thigh near the bone reads 180 degrees F.
Remove the turkey from the oven, tent loosely with foil, and allow to rest for 20-30 minutes before moving to a serving platter and/or slicing. Place fresh herbs in the trussed leg area when serving.
To make the gravy, strain the liquid from the roasting pan into a large 4 cup measuring cup. Place it in the freezer for 10 minutes, then skim off most of the fat. You'll need about 4 cups of liquid, so add more chicken broth if necessary.
Place the roasting pan over two burners set on medium heat. Add a splash of wine to deglaze the pan, scraping the brown bits from the bottom. Once deglazed, melt the butter, then whisk in the flour. Cook stirring constantly, until the mixture is golden, around 5 minutes.
Increase heat to medium high and add the reserved turkey dripping wine/broth, stirring constantly, until the mixture is smooth. Stir in the sage and cook 8-10 minutes, stirring continuously, until gravy has thickened. Season to taste with salt and pepper. Serve warm with the turkey.