Turkey with Chardonnay and Herbs Recipe

Name: Turkey with Chardonnay and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 2 tablespoons dried thyme; 2 tablespoons dried sage; 2 tablespoons dried rosemary; 2 tablespoons chopped garlic; 1 cup chopped carrots; 1 cup chopped celery; 1 cup chopped onions; 1 14-pound turkey, boned, cut into 2 breast pieces and 2 leg-thigh pieces; 3 cups Chardonnay or other dry white wine; 3 cups (about) canned low-salt chicken broth; 6 tablespoons (3/4 stick) butter; 6 tablespoons all purpose flour

Servings: persons

1/2 cup olive oil
2 tablespoons dried thyme
2 tablespoons dried sage
2 tablespoons dried rosemary
2 tablespoons chopped garlic
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
1 14-pound turkey, boned, cut into 2 breast pieces and 2 leg-thigh pieces
3 cups Chardonnay or other dry white wine
3 cups (about) canned low-salt chicken broth
6 tablespoons (3/4 stick) butter
6 tablespoons all purpose flour

1
Combine first 5 ingredients in small bowl.
2
Let stand 1 hour.
3
(Can be prepared 1 day ahead.
4
Cover and refrigerate.)
5
Preheat oven to 350#176;F. Place carrots, celery and onions in bottom of large roasting pan.
6
Roll leg-thigh pieces of turkey into loaf shapes and tie with string at 1 1/2-inch intervals to hold shape.
7
Rub herb-oil mixture over all turkey pieces.
8
Season turkey with salt and pepper.
9
Place turkey pieces atop vegetables.
10
Pour wine and 1 cup broth around turkey in pan.
11
Bake until leg-thigh pieces register 180F on thermometer and breast pieces register 170F on thermometer, basting occasionally with pan juices, about 1 hour 45 minutes.
12
Transfer turkey to platter.
13
Tent with foil to keep warm.
14
Strain pan juices into large glass measuring cup.
15
Spoon fat from pan juices.
16
Add enough remaining broth to measure 6 cups liquid.
17
Melt butter in heavy medium saucepan over medium heat.
18
Add flour and stir 2 minutes.
19
Gradually whisk in pan juices and bring to boil.
20
Reduce heat and simmer until thickened to sauce consistency, about 10 minutes.
21
Season with salt and pepper.
22
Remove string from leg-thigh pieces.
23
Slice all turkey pieces.
24
Arrange slices on platter; serve, passing gravy separately.

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup olive oil, 2 tablespoons dried thyme, 2 tablespoons dried sage, 2 tablespoons dried rosemary, and more.

Yes, Turkey with Chardonnay and Herbs 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.

That's it — enjoy your meal!

Turkey with Chardonnay and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions