Prosecco-Roasted Turkey With Lemon And Thyme
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
47
Sourness
36
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
12 tbsps
Unsalted Butter3 tbsps
Herb (chopped fresh)Directions:
1
Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F
2
Remove the neck and giblets from the turkey and set aside for the gravy
3
Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper
4
Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves
5
Tie the legs together with kitchen twine
6
Put the turkey on a rack set in a large roasting pan and tuck the wings under the body
7
Let sit at room temperature while you make the lemon-thyme butter
8
Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme
9
Let cool slightly, then brush all over the turkey
10
Transfer to the oven and roast 1 hour
11
Meanwhile, start your gravy (use 1/2 cup of your prosecco in place of the white wine in your gravy)
12
After the turkey has roasted 1 hour, pour the remaining prosecco all over the turkey (about 2 1/2 cups)
13
Continue roasting, basting with the pan drippings every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours
14
Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy
15
Stir the herbs into the finished gravy
16
Photograph by Ryan Dausch