Red Wine Basted Roasted Turkey
Ingredients
- 20 pounds turkey remove giblets and the neck from the inside of the turkey
- 4 onions quartered (chop or slice is okay as well)
- 20 garlic cloves whole
- 8 celery stalks roughly slice
- 6 carrots roughly slice
- 4 heaping tbsp dry thyme
- 4 heaping tbsp dry oregano
- enough salt and pepper
- a bunch of sage chop
- enough olive oil
- 2 1/2 cups red wine
- 1/4 cup red wine for basting
Gravy
- Drippings
- water as needed
- 1-2 tbsp all purpose flour
- 1 tsp cornstarch
Instructions
- Preheat oven to 350 F
- Place all chopped/sliced vegetables and herbs on the bottom of the roasting pan.
- Wash clean turkey and pat to dry. Rub olive oil all over the outer body. Rub salt, pepper and chopped sage inside the cavity. Place turkey on the rack.
- Roast for 25 minutes then reduce heat to 325 F.
- Pour 2 1/2 cups wine onto the turkey and vegetables plus herbs. Baste with remaining wine and return turkey into the oven.
- Every 30 minutes, open lid and baste turkey with remaining wine.
- Between 3 1/2 - 4 hours, turkey will surely be done; best is if you use the thermometer inserted into the thigh without touching the bone reads 180 F.
Gravy
- Place drippings into a pan, heat to boil
- Dissolve flour and starch with enough water, then pour into the boiling drippings, stir to thicken.