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Thanksgiving: Roasted Turkey with B�arnaise Butter

Source of Recipe

Southern Living, November 2011


List of Ingredients

� 1 (12- to 15-lb.) whole fresh turkey *
� B�arnaise Butter, divided
� Kitchen string
� 2 cups dry white wine
� 2� cups chicken broth, divided
� � cup flour


Recipe

.

Preheat oven to 325� F. Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Loosen and lift skin from turkey breast without totally detaching skin. Rub � cup B�arnaise Butter under skin; replace skin. Sprinkle cavity inside and outside of turkey with desired amount of salt and freshly ground pepper.

Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Tie ends of legs together with string; tuck wingtips under. Rub entire turkey with � cup B�arnaise Butter. Pour wine and 2 cups chicken broth into roasting pan.

Bake at 325� F for 3 hours and 15 minutes to 4 hours, or until a meat thermometer inserted into thickest portion of thigh registers 165� F, basting every 30 minutes with pan juices. Shield with aluminum foil after 1� hours to prevent excessive browning, if necessary. Remove from oven, and let stand 30 minutes.

Transfer turkey to a serving platter, reserving 2� cups pan drippings. Pour reserved drippings through a fine wire-mesh strainer into a bowl, discarding solids.

Melt remaining B�arnaise Butter in a saucepan over medium heat; whisk in flour and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add reserved drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat and simmer, stirring occasionally, 5 minutes or until thickened. Add up to � cup remaining chicken broth for desired consistency. Add salt and pepper to taste. Serve turkey with gravy.

Makes 8 servings.

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B�arnaise Butter

� 1/3 cup dry white wine
� 1 Tbsp white wine vinegar
� 2 shallots, minced (about � cup)
� � cup butter, softened
� 1 Tbsp chopped fresh tarragon
� 1 tsp lemon zest
� 1/8 tsp pepper

Cook first 3 ingredients in a small saucepan over medium-high heat 5 minutes or unti liquid is reduced to 1 tablespoon. Remove from heat and cool 10 minutes.

Stir in butter and remaining ingredients. Store in an airtight container in refrigerator up to 5 days.

Makes about 1 cup.




NOTE:
* Frozen whole turkey, thawed, may be substituted.