Imagine a turkey so tender, so infused with herb-rich flavor, that your guests will be talking about it for years to come. This isn't just another holiday recipe—this is a culinary journey that transforms an ordinary roast into an extraordinary gastronomic experience. Our French-inspired Chardonnay Turkey promises to elevate your dining table from simple to spectacular, blending classic techniques with a touch of wine-country elegance that will make your taste buds dance with delight.
Prep Time: 15 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 30 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 whole turkey (10-12 lbs)
- 1 cup Chardonnay wine
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup butter, softened
Instructions
- Remove the turkey from refrigerator 1 hour before cooking to bring it to room temperature. Pat the turkey dry completely with paper towels to ensure crispy skin.
- Preheat the oven to 425°F (220°C). Place an oven rack in the lowest position to accommodate the large turkey.
- In a small bowl, mix softened butter with minced garlic, chopped thyme, and chopped rosemary. Create a smooth, herb-infused butter mixture.
- Carefully separate the turkey skin from the meat using your fingers, creating pockets. Spread the herb butter underneath the skin, ensuring even distribution across the breast and thighs.
- Season the entire turkey generously with salt and pepper, both inside the cavity and on the exterior skin.
- Place the turkey breast-side up in a large roasting pan. Pour the Chardonnay wine into the bottom of the pan to create moisture and flavor.
- Cover the turkey loosely with aluminum foil and place in the preheated oven. Roast for approximately 15 minutes per pound, which translates to about 2 hours and 15 minutes for a 10-12 lb turkey.
- Remove the foil during the last 30 minutes of cooking to allow the skin to brown and become crispy. The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
- Baste the turkey with pan juices every 30 minutes during cooking to maintain moisture and enhance flavor.
- Serve the turkey with the remaining pan juices, garnished with fresh herbs for an elegant presentation.
Tips
- Temperature Matters: Always let your turkey come to room temperature before cooking to ensure even roasting.
- Pat Dry for Crispy Skin: Use paper towels to thoroughly dry the turkey's surface, which helps achieve that golden, crisp exterior.
- Herb Butter Magic: Gently separate the skin from the meat and massage the herb butter underneath for maximum flavor penetration.
- Wine Selection: Choose a high-quality, dry Chardonnay that you'd also enjoy drinking—the flavor will concentrate during cooking.
- Basting is Key: Regular basting prevents dryness and builds layers of rich, complex flavor.
- Rest Time is Crucial: Allow the turkey to rest after cooking to redistribute juices, ensuring each slice is moist and flavorful.
- Use a Meat Thermometer: Always check the internal temperature reaches 165°F for safe, perfectly cooked meat.
Nutrition Facts
Calories: 950kcal
Carbohydrates: 2g
Protein: 140g
Fat: 47g
Saturated Fat: 17g
Cholesterol: 330mg
