Roast Turkey In Wine And Brandy – a delicious recipe with turkey, salt, pepper, butter, Chablis, apricot-flavored brandy. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove giblets and neck from turkey; reserve for other uses. Rinse turkey thoroughly with cold water; pat dry. Combine salt and pepper; sprinkle inside cavity of turkey. Close cavity of turkey with skewers. Tie ends of legs to tail with string or tuck them under band of skin at tail. Lift wingtips up and over back, tucking under bird securely.
2
Brush entire bird with melted butter; place breast side up in a shallow roasting pan.
3
Combine remaining ingredients, stirring well; pour over turkey. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325u00b0 for 3 hours, basting frequently with pan drippings. Cut the string or band of skin holding the drumstick ends to the tail. Continue baking an additional 1 to 1 1/2 hours until drumsticks are easy to move or meat thermometer registers 185u00b0. If turkey gets too brown, cover lightly with aluminum foil. Transfer turkey to serving platter. Let stand 15 minutes before carving.
151
kcal
Calories
13
g
Fat
1
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (12- to 13-pound) turkey, 1 teaspoon salt, 1 teaspoon pepper, 1/4 cup butter or margarine, melted, and more.
Yes, Roast Turkey In Wine And Brandy falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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