Roast turkey with merlot gravy (l a times)

14 servings

Ingredients

Quantity Ingredient
1 (14- to 15-pound) turkey
Salt and pepper
¼ cup Unsalted butter, softened
1 cup Water
1 cup Chicken broth
2 tablespoons Flour
1 tablespoon Lemon juice
1 (750-milliliter) bottle dry red wine, preferably Merlot
Formatted by Manny Rothstein

Directions

Remove neck and giblets from turkey. Wash turkey well, then pat dry and season inside and out with salt and pepper.

Rub turkey with butter and place on rack in roasting pan. Roast at 400 degrees 30 minutes, then reduce temperature to 325. Add water to pan. Roast, basting every 15 minutes, until until nicely browned and thermometer inserted into deepest part of thigh reads 175 degrees (155 degrees. Manny), 15 minutes per pound. Keep turkey warm under foil while making gravy.

Skim fat from juices in roasting pan and reserve ¼ cup of fat.

Deglaze pan with wine, bringing to boil and scraping bottom of pan to remove any sticky brown bits.

In saucepan whisk together fat and flour and cook over moderately low heat 3 minutes. Add wine, slowly whisking, and simmer until thickened, about 5 minutes. Stir in lemon juice and salt and pepper to taste and serve along side turkey.

Makes 14 to 16 servings.

Each of 14 servings contains about: 486 calories 264 mg sodium 202 mg cholesterol 23 grams fat 2 grams carbohydrates 56 grams protein 0 fiber.

From Jon Hill, Copyright Los Angeles Times, November 16, 1995 Submitted By MANNY ROTHSTEIN On 11-26-95

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