Charlene's Recipe

Holiday roast turkey with savory gravy

Category: Meat

Serves 12
4 hours and 10 minutes

turkey (14 lbs)
1 Tbsp vegetable oil
4 cups coarsely chopped onion
1 cup chicken broth

Gravy:
2 Tbsp butter
1/4 cup all purpose flour
2 cups chicken broth
1/2 cup dry white wine
1 tsp salt

Position oven rack in lowest 3rd of oven. Heat oven to 425 F.
Remove neck and giblets from turkey cavity. Rub turkey oil. Spread onion in roasting pan. Place turkey on top.
Roast in heated 425 oven 30 minutes. Add 1 cup broth to pan. Lower oven temperature to 325. Loosely tent turkey with aluminum foil. Roast another 3- 3 1/2 hours or until an instant read thermometer registers an internal temperature of 180 in innermost part of thigh and 170 in breast. Remove to a platter, let stand 20 minutes.
Meanwhile, prepare gravy; scrape pan drippings into a small bowl. Skim off fat. Melt butter in a medium size saucepan over low heat. Stir in flour. Whisk in 2 cups strained pan juices and broth. Add wine and salt; simmer over medium heat, stirring, until gravy in thickened, 2-3 minutes. Serve with carved turkey gravy.