Roasted Turkey with Béarnaise Butter

Name: Roasted Turkey with Béarnaise Butter
Prep time: 8 h 10 min
Cook time: 8 h 10 min
Total time: 8 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Bearnaise Butter, divided; 591 milliliters chicken broth, divided; 473 milliliters dry white wine; 59 milliliters all-purpose flour; 1 sprig Garnishes: Roasted Onions, fresh herb grapes; 8 servings Kitchen string; 5 kilograms whole fresh turkey

Roasted Turkey with Béarnaise Butter might be just the main course you are searching for. This recipe serves 8. One serving contains 801 calories, 106g of protein, and 32g of fat. From preparation to the plate, this recipe takes approximately 8 hours and 10 minutes. It is perfect for Thanksgiving. If you have garnishes: roasted onions, flour, wine, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Remove giblets and neck from turkey, and rinse turkey with cold water.

Ingredients you will need

Whole Turkey

Water

Drain cavity well; pat dry. Loosen and lift skin from turkey breast without totally detaching skin. Rub 1/4 cup Barnaise Butter under skin; replace skin.

Ingredients you will need

Turkey Breast

Butter

Dry Seasoning Rub

Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.

Ingredients you will need

Ground Black Pepper

Whole Turkey

Salt

Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Tie ends of legs together with string; tuck wingtips under. Rub entire turkey with 1/4 cup Barnaise Butter.

Ingredients you will need

Butter

Whole Turkey

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Pour wine and 2 cups chicken broth into roasting pan.

Ingredients you will need

Chicken Broth

Wine

Equipment you will use

Roasting Pan

Bake at 325 for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165, basting every 30 minutes with pan juices. Shield with aluminum foil after 1 1/2 hours to prevent excessive browning, if necessary.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Frying Pan

Remove from oven, and let stand 30 minutes.

Equipment you will use

Oven

Transfer turkey to a serving platter, reserving 2 1/2 cups pan drippings.

Ingredients you will need

Whole Turkey

Equipment you will use

Frying Pan

Pour reserved drippings through a fine wire-mesh strainer into a bowl, discarding solids.

Equipment you will use

Sieve

Bowl

Melt remaining Barnaise Butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add reserved drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened.

Ingredients you will need

Butter

All Purpose Flour