Description
A classic Navy Style Roasted Turkey infused with Chardonnay, perfect for family feasts. This recipe features succulent meat, crispy skin, and a rich flavor profile, making it an impressive yet simple centerpiece for any holiday gathering.
Ingredients
Scale
- 1 whole turkey (18 pounds)
- 1 tbsp salt
- 1 tbsp ground black pepper
- 1 cup chilled butter
- 2 cups baby carrots
- 2 large onions, roughly chopped
- 3 stalks celery, chopped
- 2 heads garlic, halved
- 1 tbsp fresh thyme
- 1 tbsp fresh sage
- 2 bay leaves
- 1 bottle Chardonnay
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Position a turkey roasting rack in a sturdy roasting pan.
- Prepare the turkey: remove the neck and giblet package, rinse the bird inside and out, and pat dry with paper towels.
- Gently loosen the skin over the breast with your fingers. Place chilled butter cubes evenly under the skin. Secure the skin with 4 to 5 toothpicks.
- Mix the stuffing ingredients: combine baby carrots, chopped onions, chopped celery, and halved garlic heads with fresh thyme, sage, bay leaves, salt, and black pepper.
- Stuff this mixture into the turkey cavity.
- Position the turkey upright and pour the entire bottle of chilled Chardonnay into the cavity.
- Lay the turkey back down and cover it with aluminum foil.
- Roast the turkey in the oven for about 7 hours, until the meat is no longer pink at the bone and the juices run clear.
- Remove the foil and roast for an additional 25 to 30 minutes, until the skin becomes golden brown and crispy.
- Check the temperature using an instant-read thermometer inserted into the thickest part of the thigh; it should read 180 degrees F (82 degrees C).
- Remove from the oven and let the turkey rest for 10 minutes before carving.
- Optional: Serve with the roasted carrots, onion, and celery.
Notes
- Start the cooking process early in the day to ensure your turkey is perfectly roasted.
- Loosen the skin and add butter to prevent dryness for juicy results.
- Use a high-quality Chardonnay for better flavor infusion.
- Always use an instant-read thermometer to avoid undercooking or overcooking.
- Let the turkey rest for 10 minutes before carving to allow juices to redistribute.
- Feel free to experiment with other vegetables like bell peppers or zucchini for added flavor in your stuffing.
- You can prep the entire turkey up to 24 hours in advance and refrigerate it, covered.
- Serve with Creamy Mashed Potatoes, Sweet Potato Casserole, Fresh Green Beans, Herbed Stuffing, Cranberry Sauce, Pecan Pie, and chilled Chardonnay.
- Variations include Herb-Infused (add rosemary), Citrus Zest (add orange or lemon juice), Smoky Flavor (use smoked paprika), Vegetarian Stuffing, Spicy Kick (add red pepper flakes), Maple Glaze, Nutty Crunch (add chopped nuts), and Fruit Additions (add dried cranberries or apricots).
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze portions tightly wrapped for up to 3 months.
- Reheat in an oven preheated to 350 degrees F (175 degrees C) for 20-30 minutes.
- Use leftover turkey in soups, salads, or sandwiches.
- Do not feed cooked turkey skin or bones to pets.
- Prep Time: 30 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg