Turkey Roast (Feb 2026)

Directions

1. Prep
1. Melt the block of butter in a pot on low heat. Add 750 ml white wine whenever - I usually wait until the butter is almost all melted. Continue to warm on low.
2. Toss all the vegetables for Vegetable Bed in a large roasting pan. Spread evenly so entire bottom is covered.
3. Preheat the oven to 400 F.
4. Clean and pat dry the turkey. Remove the neck and giblets for later.
5. Stuff the two cut up onions inside turkey cavity. Add the salt & pepper to the cavity as well.
6. Place turkey on vegetable bed. Tuck wing tips under the turkey. Lightly salt and pepper the turkey.
7. Soak cheese cloth in wine/butter and drape over breast and a little bit of the sides.
8. Place in the oven (at 400 F).
9. Roasting
9. Cook for 30 minutes at 400, then reduce to 325 F. Baste with the melted wine butter, making sure to soak the cheesecloth.
10. Continue to baste every 30 minutes with the wine butter until its gone. After the wine butter is done, use a baster with the pan drippings.
11. After 2 hours, remove cheese cloth before basting. Baste the newly exposed turkey breast well.
12. Continue basting every 30 minutes. Start checking breast temperature after 2.5 or 3 hours. The turkey will be done when the temp reads 160-165 (breast) (175-185 (thigh), although I find this runs higher, without issue).
13. Remove roasting pan from the oven and place on stovetop burner(s) at med-low heat.
14. Carefully move the turkey to a larger platter, baking sheet, pan - whatever will hold it and capture any juice run-off. Loosely cover with aluminum foil and rest for 45-90 minutes. Move on to making the gravy!
15. Giblets and Stock
15. While the turkey is roasting, warm the stock in a large pot over low heat.
16. Dice the turkey liver and fry in butter until cooked. Add to stock.
17. Break down the turkey neck as best you can - even slicing into the meat will help cook it quicker. Start frying the turkey neck in butter.
18. When the neck is started, dice the remaining giblets (heart, etc). When the neck has been frying for 6+ minutes, add the diced giblets to the pan and continue frying.
19. Add the fried neck and giblets to the stock. Mix well and continue to warm on low. Keep this on low heat warming - we'll use this for the gravy after the turkey comes out of the oven.,
20. Gravy
20. Bring the roasting pan of vegetables and liquid/pan juices to a light boil, stirring and breaking down the vegetables.
21. Use a masher to further break down the vegetables. The more mashed the better, but not terribly important at this stage.
22. Add 1 cup red wine. Continue stirring and cooking for 5 minutes or so (cook off the alcohol).
23. Add warmed stock to roasting pan (about a cup at a time, mixing between each add). Total amount can be anything - fill the pan.
24. Add small sprinkle of flour occasionally and mix well, cooking for several minutes after adding. Do this occasionally until the gravy reaches desired thickness.
25. Use immersion blender to get final desired texture.