{"id":296,"date":"2021-10-31T13:12:32","date_gmt":"2021-10-31T13:12:32","guid":{"rendered":"https:\/\/recipes.fredweston.net\/?p=296"},"modified":"2021-10-31T13:13:31","modified_gmt":"2021-10-31T13:13:31","slug":"prosecco-roasted-turkey-with-lemon-and-thyme","status":"publish","type":"post","link":"https:\/\/recipes.fredweston.net\/index.php\/2021\/10\/31\/prosecco-roasted-turkey-with-lemon-and-thyme\/","title":{"rendered":"Prosecco-Roasted Turkey with Lemon and Thyme"},"content":{"rendered":"<h6>Recipe From: Food Network 2016<\/h6>\n<pre>Prep time:40 minutes\r\nCook time:3 hours 45 minutes<\/pre>\n<h2><span style=\"text-decoration: underline;\">Ingredients<\/span><\/h2>\n<h3><strong>Turkey<\/strong><\/h3>\n<ul>\n<li>1 12-14 lb Turkey, Thawed<\/li>\n<li>Kosher Salt and Fresh Ground Pepper<\/li>\n<li>1\/2 Onion, Quartered<\/li>\n<li>1\/2 Bulb Fennel, Trimmed and Cut into Chunks<\/li>\n<li>1 Apple, Cut into Chunks<\/li>\n<li>3 Sprigs Thyme<\/li>\n<li>1 Tbsp Chopped Thyme Leaves<\/li>\n<li>1 Lemon, Zest Grated, Halved<\/li>\n<li>1 1\/2 Sticks (12 Tbsp) Unsalted Butter<\/li>\n<li>1 750-ml Bottle Dry Prosecco or Champagne<\/li>\n<li>3 Tbsp Chopped Fresh Herbs (Such as Tarragon, Chives, and\/or Parsley), for the Gravy<\/li>\n<\/ul>\n<h3><strong>Gravy<\/strong><\/h3>\n<ul>\n<li>10 Tbsp Unsalted Butter<\/li>\n<li>Turkey Neck and Giblets (Liver Discarded)<\/li>\n<li>1 Onion Quartered<\/li>\n<li>1 Carrot, Chopped<\/li>\n<li>1 Stalk Celery, Chopped<\/li>\n<li>3 Sprigs Thyme or Rosemary<\/li>\n<li>2 Bay Leaves<\/li>\n<li>1\/2 Cup Dry White Wine or Prosecco<\/li>\n<li>8 Cups Low-Sodium Chicken or Turkey Stock<\/li>\n<li>3\/4 Cup All-Purpose Flour<\/li>\n<li>Turkey Pan Drippings<\/li>\n<li>Kosher Salt and Freshly Ground Pepper<\/li>\n<\/ul>\n<h2><span style=\"text-decoration: underline;\">Directions<\/span><\/h2>\n<h3><strong>Turkey<\/strong><\/h3>\n<ol>\n<li>Position an oven rack in the lowest position (remove the other racks); preheat to 350\u00baF.\u00a0 Remove the neck and giblets from the turkey and set aside for the gravy.\u00a0 Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper.\u00a0 Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves.\u00a0 Tie the legs together with kitchen twine.\u00a0 Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.\u00a0 Let sit at room temperature while you make the lemon-thyme butter.<\/li>\n<li>Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme.\u00a0 Let cool slightly, then brush all over the turkey.\u00a0 Transfer to the oven and roast 1 hour.\u00a0 Meanwhile, start your gravy. (Use 1\/2 cup of your prosecco for the gravy).<\/li>\n<li>After the turkey has roasted 1 hour, pour the remaining prosecco all over the turkey (about 2 1\/2 cups).\u00a0 Continue roasting, basting with the pan drippings every 30 minutes, until skin is golden brown and a thermometer inserted into the thigh registers 165\u00baF, 1 1\/2 to 2 more hours.<\/li>\n<li>Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.\u00a0 Stir the herbs into the finished gravy.<\/li>\n<\/ol>\n<h3><strong>Gravy<\/strong><\/h3>\n<ol>\n<li>Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat.\u00a0 Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes.\u00a0 Add the onion, carrot, clery, herb sprigs and bay leaves; stir to coat.\u00a0 Add the wine and bring to a boil, scrapin up any browned bits from the bottom of the pan.\u00a0 Cook until reduced by half, 2 to 3 minutes.\u00a0 Add the broth, ruduce the heat to low and simmer about 1 hour.\u00a0 Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan.\u00a0 You should have 7 cups stock &#8211; if you&#8217;re short, add more broth.<\/li>\n<li>Melt the remaining 8 tablespoons butter in the reserved suacepan over medium heat.\u00a0 Add the flour and whisk until smooth and bubbling, about 2 minutes.\u00a0 Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickend, about 10 minutes.\u00a0 Set aside until the turkey is done.<\/li>\n<li>Pour the turkey pan drippins into a fat separator and let stand until the fat rises to the top.\u00a0 Discard the fat (or drizzle on your stuffing).\u00a0 Whisk the defatted drippings into the gravy; season with salt and pepper.\u00a0 Simmer until desired thickness, 5 to 15 minutes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Recipe From: Food Network 2016 Prep time:40 minutes Cook time:3 hours 45 minutes Ingredients Turkey 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 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/recipes.fredweston.net\/index.php\/2021\/10\/31\/prosecco-roasted-turkey-with-lemon-and-thyme\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Prosecco-Roasted Turkey with Lemon and Thyme&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[15,16],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/296"}],"collection":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/comments?post=296"}],"version-history":[{"count":1,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/296\/revisions"}],"predecessor-version":[{"id":297,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/296\/revisions\/297"}],"wp:attachment":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/media?parent=296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/categories?post=296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/tags?post=296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}