How Does Ina Garten Cook Turkey?
How Does Ina Garten Cook Turkey?
Ingredients
Scale
- 1(12-pound) fresh turkeyKosher saltFreshly ground black pepperOne large bunch fresh thymeA single lemon, halved1Spanish onion, quartered1head garlic, halved crosswise4 tablespoons(1/2stick) unsalted butter, melted1/2 cupchicken stock1/4 cupall-purpose flour1/2 cupwhite wine
- Kosher saltFreshly ground black pepperOne large bunch fresh thymeA single lemon, halved1Spanish onion, quartered1head garlic, halved crosswise4 tablespoons(1/2stick) unsalted butter, melted1/2 cupchicken stock1/4 cupall-purpose flour1/2 cupwhite wine
- Freshly ground black pepper
- One large bunch fresh thymeA single lemon, halved1Spanish onion, quartered1head garlic, halved crosswise4 tablespoons(1/2stick) unsalted butter, melted1/2 cupchicken stock1/4 cupall-purpose flour1/2 cupwhite wine
- A single lemon, halved1Spanish onion, quartered1head garlic, halved crosswise4 tablespoons(1/2stick) unsalted butter, melted1/2 cupchicken stock1/4 cupall-purpose flour1/2 cupwhite wine
- 1Spanish onion, quartered
- 1head garlic, halved crosswise4 tablespoons(1/2stick) unsalted butter, melted1/2 cupchicken stock1/4 cupall-purpose flour1/2 cupwhite wine
- 4 tablespoons(1/2stick) unsalted butter, melted1/2 cupchicken stock1/4 cupall-purpose flour1/2 cupwhite wine
- 1/2 cupchicken stock
- 1/4 cupall-purpose flour1/2 cupwhite wine
- 1/2 cupwhite 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Strain the gravy and serve with the turkey.
Nutrition
- Calories: 320 kcal per serving
