1/2 cup | 125 ml Italian parsley, coarsely chopped
1/2 tsp | 2.5 ml cracked black pepper
1/4 cup | 65 ml red wine
5 cups | 1.2 ltrs turkey or chicken stock, homemade or low sodium
5 tbsp | 75 ml butter
1/2 cup | 125 ml flour
to taste salt and pepper
Preheat oven to 350°F (175°C) for convection roast or 375°F (190°C) in a regular oven.
Remove neck and giblets.
Combine all wet rub ingredients and mix into a paste with a hand blender or small food processor.
Rub seasoning all over the bird, spreading it around as much as possible. Put any extra inside the cavity of the turkey.
Place turkey on a wire rack inside the roasting pan.
Cover the top of the bird loosely with foil. Place in oven. Remove foil after 1-2 hours depending on size of bird. A meat thermometer should read 170°F (77°C) when the bird is done.
Once your turkey is fully cooked, tilt it so the juices drain into roasting pan, then transfer turkey to a platter, reserving the juices in the roasting pan. Let the turkey rest in a warm place loosely covered for 30 minutes.
Strain the juices into a container then skim and discard fat. If using a fat separator, strain the juices into the separator and let stand until fat rises to top. Pour the juices from separator into a container.
Place the roasting pan on a burner over medium high heat, add wine or stock and deglaze, stirring and scraping up brown bits. Strain into container with other juices.
Melt butter in a sauce pan and add flour. Cook over medium heat, stirring constantly for about 3-4 minutes. Add deglazed juices and stock, and bring to a simmer while whisking continuously. Season with salt and pepper.
Carve turkey and serve with warm gravy.
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