Ingredients
1 (12-pound) fresh turkey
Kosher salt
Freshly ground black pepper
One large bunch fresh thyme
A single lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup chicken stock
1/4 cup all-purpose flour
1/2 cup white wine
Instructions
- Preheat the oven to 350°F (175°C).
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
- Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity.
- Stuff the cavity with the thyme, lemon, quartered onion, and the garlic. Brush the outside of the turkey with the melted butter and sprinkle with salt and pepper.
- Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey for 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.
- Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
- Place the roasting pan on top of the stove and add the chicken stock to the pan juices. Bring to a boil and reduce the heat, then simmer for 5 minutes.
- In a small bowl, mix the flour with the wine and add to the pan. Simmer for a few more minutes, until the sauce thickens.
- Strain the gravy and serve with the turkey.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal per serving