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Butterflied Turkey With Herb Glaze And Chardonnay Gravy


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  • 1 turkey - (12 to 14 lbs) neck and giblets removed and reserved
  • Salt to taste
  • Freshly-ground black 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 parsley sprigs for stock
  • 3 tablespoons minced fresh oregano
  • 3 tablespoons minced fresh rosemary
  • 3 tablespoons Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion stuck with
  • 2 whole cloves
  • 1/4 cup celery leaves
  • 1 tablespoon unsalted butter - (to 2) melted
  • 1 cup Chardonnay or other dry white wine
  • 1/4 cup cornstarch stirred into 1/4
  • cup water
  • Rosemary sprigs
  • 4 lemons halved


Servings 8


Step 1

Rinse the turkey inside and out and pat dry with paper towels. Place the bird, breast-side down, on a cutting board. Using poultry shears or a large knife, cut along one side of the backbone until the bird is split open. Pull open the halves of the bird. Cut down the other side of the backbone to free it, then cut between the rib plates and remove any small pieces of bone. Turn the bird, breast-side up, opening it as flat as possible, and cover with a sheet of plastic wrap. Using a rolling pin or your hands, press it firmly to break the breastbone and flatten the bird. Season the bird with salt and pepper.

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 degrees. 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 175 degrees, 2 1/4 to 2 3/4 hours. Transfer the turkey to a warmed serving platter, tent with aluminum foil and let rest for 20 minutes.

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.

This recipe yields 8 to 10 servings, with leftovers.

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