Roast Turkey with White Wine
- 1 cup low-sodium chicken stock 1 cup unsalted butter
- 1/2 cup white wine
- 2 sprigs rosemary
- 1 lemon cut into 3/4" pieces
- 2 tablespoon honey
- 12-pound turkey
- 1 tbsp. salt
- 1/2 tsp. black pepper
- 10 cloves garlic, peeled
To make the basting liquid:
- Bring chicken stock, butter, and wine to a boil in a small saucepan over high heat.
- Add the rosemary and simmer for 20 minutes.
- Add the honey, remove from heat, set liquid aside, and keep warm.
To make the turkey:
- Preheat the oven to 350 degrees F.
- Season the turkey with salt and pepper.
- Stuff the turkey with the lemon and garlic cloves.
- Using kitchen twine, truss the turkey.
- Place the turkey, breast side up, in a roasting pan fitted with a wire rack.
- Baste turkey with liquid and roast, basting again every 30 minutes, until a thermometer inserted into the thigh meat reads 175 degrees F, about 3 to 3.5 hours.
- Remove the turkey from the pan, cover loosely with foil and let the turkey rest for 30 minutes before carving.
Serve with a nicely chilled Pinot Gris.