Roasted Turkey, Navy Style

Name: Roasted Turkey, Navy Style
Prep time: 8 h 10 min
Cook time: 8 h 10 min
Total time: 8 h 10 min
Yield: 18
Cuisine: Global
Ingredients: 454 grams baby carrots; 2 bay leaves; 284 grams chilled butter, diced; 3 stalks celery, roughly chopped; 3 Tbsps chopped fresh sage; 3 Tbsps chopped fresh thyme; 18 servings salt and ground black pepper to taste; 2 larges onions, roughly chopped; 1 head whole head garlic, cut in half crosswise; 6 kgs whole turkey, thawed; 750 milliliters chilled Chardonnay wine

Roasted Turkey, Navy Style could be just the gluten free recipe you've been looking for. One serving contains 624 calories, 70g of protein, and 31g of fat. This recipe serves 18. This recipe covers 38% of your daily requirements of vitamins and minerals. It works well as a main course. If you have baby carrots, garlic, butter, and a few other ingredients on hand, you can make it. 1 person found this recipe to be yummy and satisfying. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes around 8 hours and 10 minutes. If you like this recipe, you might also like recipes such as My Favorite Navy Bean Soup, Beer Can Chicken, Country Style Vegetables with Roasted Garlic, and Roasted Provincial-Style Potato Salad.

Instructions

Preheat oven to 300 degrees F (150 degrees C). Position a turkey roasting rack in a roasting pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Oven

Remove the neck and giblet package from the inside of the turkey, if any, and rinse the bird thoroughly, inside and out. Pat the turkey dry with paper towels.

Ingredients you will need

Whole Turkey

Equipment you will use

Paper Towels

Place the turkey onto the roasting rack. With your fingers, reach under the skin over the breast, and loosen the skin.

Ingredients you will need

Whole Turkey

Place the butter cubes underneath the skin of the breast, distributing them as evenly as possible over the whole breast. Poke 4 or 5 wooden toothpicks through the skin into the meat to secure the skin as it cooks.

Ingredients you will need

Butter

Meat

Equipment you will use

Toothpicks

In a bowl, mix the carrots, onions, celery, the two garlic head halves, thyme, sage, bay leaves, salt, and black pepper. Stuff the cavity of the turkey with as much of the vegetables and seasonings as will fit; sprinkle the rest, if any, into the bottom of the roasting pan. Lift the turkey upright so the cavity opening is uppermost, and pour the whole bottle of Chardonnay into the bird so that the wine flows into the pan.

Ingredients you will need

Black Pepper

Bay Leaves

Chardonnay

Seasoning

Vegetable

Carrot

Celery

Garlic

Onion

Whole Turkey

Thyme

Sage

Salt

Wine

Equipment you will use

Roasting Pan

Bowl

Lay the turkey back down onto the rack, and truss if desired. Cover the turkey with aluminum foil.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Roast in the preheated oven until until no longer pink at the bone and the juices run clear, about 7 hours.

Ingredients you will need

Bone

Equipment you will use

Oven

Remove the turkey from the oven, remove the foil, and roast until the skin turns brown and crisp, 25 to 30 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Ingredients you will need

Whole Turkey

Bone

Equipment you will use

Kitchen Thermometer