White Wine And Garlic Basted Turkey – a delicious recipe with white wine, chicken stock, garlic, vegetable oil, rosemary, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat roaster/oven to 375 degrees. Pour 1/2 the wine and 1 cup of the stock into the bottom of a roasting pan. Place the garlic in the corners of the pan. Place turkey in the roasting pan and prepare by rubbing with the vegetable oil. Sprinkle the turkey with rosemary, thyme, salt and pepper.
2
Baste often adding the additional wine and chicken stock as needed. I basted the turkey twice per hour and the total cooking time for a 22 lb. bird (stuffed) was 6 hours (I turn my heat off when the internal temperature reaches 165 degrees).
3
The last hour of cooking, increase the temperature to 400 degrees and sprinkle with paprika for a nice brown color.
4
The roasted garlic is wonderful on warm rolls with dinner. The garlic infused liquid with the turkey drippings also make a very nice gravy. I strained the liquid and added just a small amount of corn starch/cold water mixture and simmered for 3 minutes.
339
kcal
Calories
12
g
Fat
17
g
Carbs
40
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 (750 ml) bottle white wine (I used Sauvignon Blanc), 2 cups chicken stock, 2 -4 heads garlic, 2 tablespoons vegetable oil, and more.
Yes, White Wine And Garlic Basted Turkey 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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