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Red Wine Basted Roasted Turkey


  • 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


  • Drippings
  • water as needed
  • 1-2 tbsp all purpose flour
  • 1 tsp cornstarch


  • 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.


  • Place drippings into a pan, heat to boil
  • Dissolve flour and starch with enough water, then pour into the boiling drippings, stir to thicken.