Email to Cat      

Thanksgiving: Roasted Turkey with Béarnaise Butter

Source of Recipe

Southern Living, November 2011


List of Ingredients

• 1 (12- to 15-lb.) whole fresh turkey *
• Béarnaise Butter, divided
• Kitchen string
• 2 cups dry white wine
• 2½ cups chicken broth, divided
• ¼ 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 ¼ cup Béarnaise 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 ¼ cup Béarnaise 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 1½ hours to prevent excessive browning, if necessary. Remove from oven, and let stand 30 minutes.

Transfer turkey to a serving platter, reserving 2½ cups pan drippings. Pour reserved drippings through a fine wire-mesh strainer into a bowl, discarding solids.

Melt remaining Béarnaise 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 ½ cup remaining chicken broth for desired consistency. Add salt and pepper to taste. Serve turkey with gravy.

Makes 8 servings.

.............

Béarnaise Butter

• 1/3 cup dry white wine
• 1 Tbsp white wine vinegar
• 2 shallots, minced (about ¼ cup)
• ¾ 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.