Prosecco-Roasted Turkey with Lemon and Thyme

Recipe From: Food Network 2016
Prep time:40 minutes
Cook time:3 hours 45 minutes



  • 1 12-14 lb Turkey, Thawed
  • Kosher Salt and Fresh Ground Pepper
  • 1/2 Onion, Quartered
  • 1/2 Bulb Fennel, Trimmed and Cut into Chunks
  • 1 Apple, Cut into Chunks
  • 3 Sprigs Thyme
  • 1 Tbsp Chopped Thyme Leaves
  • 1 Lemon, Zest Grated, Halved
  • 1 1/2 Sticks (12 Tbsp) Unsalted Butter
  • 1 750-ml Bottle Dry Prosecco or Champagne
  • 3 Tbsp Chopped Fresh Herbs (Such as Tarragon, Chives, and/or Parsley), for the Gravy


  • 10 Tbsp Unsalted Butter
  • Turkey Neck and Giblets (Liver Discarded)
  • 1 Onion Quartered
  • 1 Carrot, Chopped
  • 1 Stalk Celery, Chopped
  • 3 Sprigs Thyme or Rosemary
  • 2 Bay Leaves
  • 1/2 Cup Dry White Wine or Prosecco
  • 8 Cups Low-Sodium Chicken or Turkey Stock
  • 3/4 Cup All-Purpose Flour
  • Turkey Pan Drippings
  • Kosher Salt and Freshly Ground Pepper



  1. Position an oven rack in the lowest position (remove the other racks); preheat to 350ºF.  Remove the neck and giblets from the turkey and set aside for the gravy.  Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper.  Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves.  Tie the legs together with kitchen twine.  Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.  Let sit at room temperature while you make the lemon-thyme butter.
  2. Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme.  Let cool slightly, then brush all over the turkey.  Transfer to the oven and roast 1 hour.  Meanwhile, start your gravy. (Use 1/2 cup of your prosecco for the gravy).
  3. After the turkey has roasted 1 hour, pour the remaining prosecco all over the turkey (about 2 1/2 cups).  Continue roasting, basting with the pan drippings every 30 minutes, until skin is golden brown and a thermometer inserted into the thigh registers 165ºF, 1 1/2 to 2 more hours.
  4. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.  Stir the herbs into the finished gravy.


  1. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat.  Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes.  Add the onion, carrot, clery, herb sprigs and bay leaves; stir to coat.  Add the wine and bring to a boil, scrapin up any browned bits from the bottom of the pan.  Cook until reduced by half, 2 to 3 minutes.  Add the broth, ruduce the heat to low and simmer about 1 hour.  Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan.  You should have 7 cups stock – if you’re short, add more broth.
  2. Melt the remaining 8 tablespoons butter in the reserved suacepan over medium heat.  Add the flour and whisk until smooth and bubbling, about 2 minutes.  Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickend, about 10 minutes.  Set aside until the turkey is done.
  3. Pour the turkey pan drippins into a fat separator and let stand until the fat rises to the top.  Discard the fat (or drizzle on your stuffing).  Whisk the defatted drippings into the gravy; season with salt and pepper.  Simmer until desired thickness, 5 to 15 minutes.

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