Roasted Turkey with Bearnaise Butter

By gina62_cooks

Ingredients

• Bearnaise Butter:
• 1 (12 to 15 lb) whole turkey
• Bearnaise Butter, divided
• Kitchen string
• 2 cups dry white wine
• 2 1/2 cups chicken stock, divided
• 1/4 cup AP flour
• 1/3 cup dry white wine
• 1 TBSP white wine vinegar
• 2 shallots, minced (about 1/4 cup)
• 3/4 cup butter, softened
• 1 tsp lemon zest
• 1/8 tsp pepper

Details

Servings 8

Preparation

Step 1

TURKEY:
Heat oven to 325.
Remove giblets and neck from the turkey, and rinse the turkey with cold water. Drain cavity well; pat dry. Loosen and lift skin from turkey breast without detaching it. Rub 1/4 cup Bearnaise Butter under skin; replace skin. Sprinkle cavity and outside of turkey with desired amount of salt and pepper.
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 bird with 1/4 cup Bearnaise Butter. Pour wine and 2 cups chicken broth into roasting pan.
Bake for 3 hours and 15 minutes to 4 hours or til thermometer inserted into thickest portion of thigh registers 165, basting every 30 minutes with pan juices. Shield with foil after 1 1/2 hours to prevent excessive browning, if needed. Remove from oven and let stand 30 minutes. Reserve 2 1/2 cups pan drippings. Pour through a fine wire-mesh strainer into a bowl, discarding solids. Melt remaining Bearnaise Butter in a saucepan over medium heat; whisk in flour and cook, stirring constantly, 1 to 2 minutes or til smooth. Gradually add drippings and bring to a boil, whisking constantly. Reduce heat and simmer, stirring occasionally, 5 minutes or til thickened. Add up to 1/2 cup remaining chicken broth as needed. Add salt and pepper to taste.

BEARNAISE BUTTER:
Cook first 3 ingredients in a small saucepan over medium-high heat 5 minutes or til liquid is reduced to 1 TBSP. Remove from heat and cool 10 minutes. Stir in butter and remaining ingredients. Store in airtight container in fridge for up to 5 days.