Butterflied Turkey with Herb Glaze and Chardonnay Gravy
- 1 turkey, 12 to 14 lb., neck and giblets removed
- Salt and freshly ground pepper, to taste
- 6 garlic cloves, minced
- 1/4 cup minced shallots or green onions,
including tender green tops
- 1/3 cup minced fresh flat-leaf parsley, plus 2
sprigs for stock
- 3 Tbs. minced fresh oregano
- 3 Tbs. minced fresh rosemary
- 3 Tbs. Dijon mustard
- 3 Tbs. fresh lemon juice
- 3 Tbs. extra-virgin olive oil
- 1 yellow onion, stuck with 2 whole cloves
- 1/4 cup celery leaves
- 1 to 2 Tbs. unsalted butter, melted
For the Chardonnay gravy:
- 1 cup Chardonnay or other dry white wine
- 1/4 cup cornstarch stirred into 1/4 cup water
- Rosemary sprigs for garnish
- 4 lemons, halved
In a bowl, mix together the garlic, shallots, minced parsley, oregano, rosemary, mustard, lemon juice and olive oil. Use your fingers to push some of the herb mixture under the skin of the breast and legs. Rub the remaining herb mixture over the surface of the bird. Place on a baking sheet, cover loosely with plastic wrap and refrigerate for 6 to 24 hours. Bring the turkey to room temperature (about 1 hour) before roasting.
Meanwhile, in a saucepan over low heat, combine 6 cups water, the turkey neck, heart, and gizzard (reserve the liver for another use), the onion, parsley sprigs and celery leaves and bring to a simmer. Cover and cook for 1 hour, then strain, cover and refrigerate the turkey stock until ready to make the gravy.
Preheat an oven to 375°F. Spray a roasting pan with nonstick cooking spray and place a roasting rack in the pan.
Place the turkey, breast side up, on the rack, and tuck the legs in tightly. Brush with the melted butter. Roast until the skin is crisp and deep brown and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers
Meanwhile, make the gravy: Set the roasting pan on the stovetop over medium-high heat. Add the wine and heat, stirring to scrape up the browned bits on the pan bottom, until the wine is reduced by half, about 10 minutes. Add 4 cups of the turkey stock (reserve any remaining stock for another use) and bring to a boil. Stir in the dissolved cornstarch and cook until the gravy is thickened, about 5 minutes. Pour into a warmed sauceboat.
Garnish the platter with rosemary sprigs and the lemon halves. Carve the turkey at the table and pass the gravy alongside.