Lemon-Herb Turkey with White Wine Gravy

thanksgiving turkey lemon herb

This flavorful turkey pairs perfectly with the accompanying white wine gravy. Your Thanksgiving guests will love this beautiful bird.

Lemon-Herb Turkey
Yield: 16 to 18 servings
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  1. 1 (22-pound) turkey, thawed and giblets removed
  2. 1½ cups unsalted butter, softened
  3. 1 tablespoon lemon zest
  4. 1 tablespoon minced fresh thyme
  5. 1 tablespoon minced fresh rosemary
  6. 1 tablespoon minced fresh sage
  7. 2 tablespoons minced shallot
  8. 3 cloves garlic, minced
  9. 1½ teaspoons kosher salt
  10. 1 teaspoon ground black pepper
  11. 2 lemons, quartered
  12. 1 shallot, quartered
  13. 2 sprigs fresh rosemary
  14. 10 sprigs fresh thyme
  15. 1 yellow onion, quartered
  16. 4 stalks celery, cut into 2-inch pieces
  17. White Wine Gravy (recipe follows)
  18. Garnish: lemon wedges, fresh parsley, rosemary, and thyme
  1. Preheat oven to 375°. Line a roasting pan with foil. Place rack in prepared pan; spray with cooking spray. Place turkey, breast side up, on prepared rack. Pat dry with paper towels.
  2. In a medium bowl, stir together butter, zest, thyme, rosemary, sage, minced shallot, garlic, salt, and pepper. Rub butter mixture under skin and on outside of turkey. Stuff turkey cavity with lemon, shallot, and rosemary and thyme sprigs. Tuck wings under, and tie legs with kitchen twine. Place onion and celery in bottom of roasting pan.
  3. Cover with foil, and bake 3 hours. Reduce oven to 325°. Uncover, and bake until a meat thermometer inserted in thigh registers 165°, approximately 1 hour more. Let stand 30 minutes before carving. Serve with White Wine Gravy. Garnish with lemon, parsley, rosemary, and thyme, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/
White Wine Gravy
Yield: approximately 4 cups
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  1. 1½ cups dry white wine
  2. 4 cups turkey or chicken broth
  3. ¼ cup unsalted butter
  4. 3 shallots, thinly sliced
  5. 2 cloves garlic, minced
  6. ⅓ cup all-purpose flour
  7. Garnish: ground black pepper
  1. In a medium saucepan, bring wine to a boil over medium- high heat. Reduce heat; simmer until wine is reduced to ½ cup, approximately 10 minutes. Add broth; set aside.
  2. In a large skillet, melt butter over medium heat. Add shallot and garlic; cook 2 minutes, stirring constantly. Stir in flour; cook 2 minutes more. Whisk in wine mixture; bring to a boil. Reduce heat to medium- low; simmer until thickened, approximately 10 minutes. Garnish with pepper, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/


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