Best Turkey With Chardonnay And Herbs Recipes

Seared Turkey Breast with Roasted Root Vegetables and Chardonnay Gravy image

Provided by Food Network

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 19

1 (4 pound) bone in whole turkey breast
Olive oil
Salt and pepper
2 turnips, halved
2 rutabaga, halved
2 parsnips, halved
4 carrots
2 onions, halved
1 garlic bulb
2 sprigs rosemary
4 bay leaves
8 sprigs fresh thyme
1/2 cup orange blossom honey
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Chardonnay
1 cup chicken broth
1 tablespoon flour

Steps:

Preheat oven to 375 degrees F.
Cut the turkey breast in half and remove the breastplate from the meat. Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper. The breastbone will act as a natural roasting rack. Surround it with the vegetables and herbs. Drizzle with oil and season again. Bake in the oven for 15 minutes while preparing the turkey breast.
Coat a large skillet with oil. Over medium heat, sear the turkey breast skin side down until crispy. In a small bowl, combine honey, thyme leaves, salt, and pepper. Remove the turkey from the skillet and brush with the honey paste.
Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone. Pour in the wine and chicken broth. Cover with aluminum foil and return to the oven for 30 to 40 minutes. Baste periodically.
Arrange the turkey breast and root vegetables on a serving platter. Heat the pan juices on the stovetop over medium flame. Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides. Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce. Reduce heat and simmer until thickened to sauce consistency, about 8 minutes. Season with salt and pepper. Serve gravy alongside the turkey platter.

Turkey with Chardonnay and Herbs image

Provided by Paul V. Pusateri

Yield Serves 8 to 10

Number Of Ingredients 13

1/2 cup olive oil
2 tablespoons dried thyme
2 tablespoons dried sage
2 tablespoons dried rosemary
2 tablespoons chopped garlic
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
1 14-pound turkey, boned, cut into 2 breast pieces and 2 leg-thigh pieces
3 cups Chardonnay or other dry white wine
3 cups (about) canned low-salt chicken broth
6 tablespoons (3/4 stick) butter
6 tablespoons all purpose flour

Steps:

Combine first 5 ingredients in small bowl. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350#176;F. Place carrots, celery and onions in bottom of large roasting pan. Roll leg-thigh pieces of turkey into loaf shapes and tie with string at 1 1/2-inch intervals to hold shape. Rub herb-oil mixture over all turkey pieces. Season turkey with salt and pepper. Place turkey pieces atop vegetables. Pour wine and 1 cup broth around turkey in pan. Bake until leg-thigh pieces register 180°F on thermometer and breast pieces register 170°F on thermometer, basting occasionally with pan juices, about 1 hour 45 minutes. Transfer turkey to platter. Tent with foil to keep warm.
Strain pan juices into large glass measuring cup. Spoon fat from pan juices. Add enough remaining broth to measure 6 cups liquid. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in pan juices and bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 10 minutes. Season with salt and pepper.
Remove string from leg-thigh pieces. Slice all turkey pieces. Arrange slices on platter; serve, passing gravy separately.