A simple recipe for a classic roasted turkey that uses vegetables and a white wine baste to make a gravy your family will rave about.
This post is sponsored by Foster Farms®, the opinions expressed are my own.
Like many of you, our holiday meal traditions include our favorite side dishes surrounded by a flavorful roasted turkey, and this recipe featuring a different baste of white wine has been my favorite for years.
It is straightforward and easy, has a great flavor from the wine, and makes the most amazing gravy ever. Really- it is so good.
We like turkey so much, in fact, that I try to buy a couple when they’re on sale and freeze one to cook later. I’ll roast it on a weekend and cut up the meat for the freezer. It’s a great way to stock up on cooked turkey to use in any recipe that calls for chicken like these favorite rotisserie chicken recipes.
I try to look for Foster Farms turkeys because they are minimally processed. I also appreciate that Foster Farms has a tradition of giving back by donating turkeys to families in need during the holiday season. Our very own Oregon Food Bank receives turkeys – some of the 4,000+ total that Foster Farms donates throughout the west coast – to distribute to our communities.
It’s nice to know that families who are having tough times can have a traditional holiday meal like our family enjoys.
White Wine Roasted Turkey
Do you ever feel nervous about cooking a turkey? I used to almost shake in my boots at the thought – it seemed so scary, especially when I thought about the guests waiting for the main event of the meal.
Update: I’ve created a Thanksgiving day turkey countdown with all the steps and timing you need to get the turkey on the table and included it in the Thanksgiving Week Countdown that’s found in The Holiday Season Planner. It’s free for subscribers to the weekly AOC newsletter – sign up here or use the form at the bottom of this page if you’re not a member!
Here are some things I’ve learned from years of turkey roasting:
- It doesn’t take as long as you think – unless it’s a HUGE bird.
- Simpler is better (I leave the day-long brining, turning while hot, and other techniques to others).
- Using a thermometer is key to moist white meat.
- Gravy makes everything – even the dreaded dry breast – taste better.
This recipe covers it all – 15 minutes to prepare, cooked in under 3 hours (with a foil covering for part of the time to self-baste), and tested for doneness with an instant read thermometer.
And since this recipe makes a truly wonderful gravy, point #4 is a total win, so you can roast your turkey with confidence!
Roasted Turkey Gravy
While the turkey roasts, you can add the neck and some vegetable scraps to a sauce pan, cover them with water and cook for a few hours to make an easy turkey broth.
Use this broth in the gravy, if needed, and other side dishes like our family’s favorite, lick-the-plate-clean, Sausage-Cranberry Dressing.
To be completely honest, it has always been the gravy that caused me more anxiety than roasting the bird. It seemed to take a lot longer to figure out how to get a gravy that was lump-free and really tasty.
After trying different thickeners, starting with a white sauce, shaking in a jar with cold water, and more, I keep coming back to this easy method: whisking the flour into a bit of the bubbling broth and then slowly adding the remaining broth.
Our family prefers the texture of gravy made with flour, but for those who are gluten-free, it’s easy to adapt this wine-based gravy to use potato or cornstarch, so don’t let that stop you from trying this recipe.
Every time I serve this recipe for roasted turkey, I always get tons of compliments on the gravy. Everyone loves it as much as I do. (Don’t just take my word for it, though – check out the comments for others who feel the same way!)
The bonus? There is zero anxiety involved with cooking this turkey – yay!
White Wine Roasted Turkey with Amazing Gravy
Ingredients
- 10 to 12 pound turkey
- 2 stalks celery cut in half
- 1/2 large onion sliced
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 cup butter melted
- 1 cup white wine*
For Gravy:
- 1/4 cup flour **see note for gluten free option
- 2 ½ cup broth from pan juices + extra broth if needed
Instructions
- Preheat oven to 400 degrees. Lay the celery and onions in a single layer in the center of a large roasting pan.
- Remove the giblets and neck from turkey. Discard giblets (or use for another recipe) and place the neck in a small saucepan and set aside. Pat the turkey dry with a paper towel (so the butter sticks) and bend the wing tips under the body. Set the turkey, breast side up, on the vegetables in the prepared pan.
- Mix salt, pepper, and thyme together in a small bowl. Brush the turkey all over with the melted butter and sprinkle with the salt mixture.
- Roast, uncovered, for 40 minutes, until lightly browned.
- Meanwhile, add vegetable scraps to the saucepan with the turkey neck, cover with water and bring to a boil. Reduce heat to low, and cook, covered, while turkey roasts to make broth.
- Remove turkey from oven and reduce temperature to 350 degrees. Pour the cup of white wine over the turkey and cover the pan tightly with foil, tenting the center to avoid touching the turkey breast as much as possible.
- Roast 1 hour. Remove foil, baste with pan juices and roast for another 30-60 minutes or until an instant-read thermometer reaches 165 degrees when inserted into the thickest part of the thigh.
- Remove turkey from pan to a platter or cutting board and cover with foil to rest for 20 minutes before carving.
Make Gravy:
- While the turkey is resting, strain the pan drippings into a 4-cup glass measure. Add neck broth as needed to equal 2½ cups.
- Pour 1/2 cup of the liquid into a medium-sized saucepan and heat on medium-high. Slowly whisk in the 1/4 flour until smooth. Add remaining 2 cups of liquid slowly and cook over medium heat, whisking constantly until thickened, about 3-5 minutes. Taste to adjust seasonings and serve immediately with turkey
Notes
Nutrition
Need Some Turkey Side Dish Ideas?
- Amazing Garlic Green Beans Recipe
- Amazing & Easy Lemon Garlic Baked Grated Carrots
- Incredible Sweet & Savory Sausage Cranberry Stuffing Dressing
- Garlic & Sour Cream Mashed Potatoes
- The Original Soft 100% Whole Wheat Dinner Rolls Recipe
Disclosure: I received product and/or compensation for this post. As always, the opinions, thoughts, and projects are all mine and I will NEVER promote something I don’t love and think you will find helpful – promise! For more info, you can read AOC’s entire disclosure page here.
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Bonnie Leathers says
I also cook the neck and giblets to make more broth for the gravy. Before adding water I brown the neck in a little oil and butter. I think it adds more flavor–you know, all those layers the TV chefs talk about. Take care and have a joyous holidays.
Bonnie from Eugene
Jami says
Oh, that sounds delicious – I bet that does add more flavor, Bonnie, I’ll have to try that!
Terri says
Have you roasted a larger turkey using this recipe? I’m wondering if I would need to adjust the times for roasting in steps 4 and 7 if I’m using a 15-16 pound turkey. I’ve always used a turkey bag for my turkey and I would really like to try your recipe this year. It looks wonderful and so easy also.
Jami says
Yes, Terri, I’ve done a 16 pound bird this way before and you’re right you do have to adjust the time, though I simply added time to the cooking after removing the foil. I used the time listed for that size bird and tested with an instant read thermometer. I can’t remember exactly, but I think it’s only about 20-30 minutes more.
Abby Roleau says
I have been making this roasted turkey recipe with our homegrown turkeys for a couple years now, and it is beyond our favorite…STILL. We are a big gravy family, so without a doubt this gravy is outstanding and does not disappoint! I have made this recipe after brining our turkeys for a couple days…amazing! Thanks for the go-to favorite recipe, we will be sharing this with all our turkey customers!
Jami says
Wow, thank so much, Abby – I’m so glad you like this as much as we do! It really does make the best gravy. 🙂 I’ll have to try brining my bird, too.
Mary says
I have made this turkey numerous times and it is hands down the best turkey and the best gravy! Yum. Going to try your stuffing recipe this year. 🙂
Jami says
I’m so glad, Mary! Everyone loves the gravy here, too. 🙂 Hope you like the stuffing (I just made this year’s version last night for our early T-day dinner…sigh).