Navy-Inspired Roast Turkey with Herbs and Chardonnay

Name: Navy-Inspired Roast Turkey with Herbs and Chardonnay
Prep time: 30 min
Cook time: 7 h 30 min
Total time: 8 h
Yield: 15 servings
Cuisine: American
Ingredients: 1 lb Baby Carrot; 1.25 cups Butter; 3 whole Celery; 750 ml Chardonnay White Wine; 2 whole Diced Yellow Onion; 2 whole Dried Bay Leaves; 3 tbsp Dried Sage; 3 tbsp Fresh Thyme; 1 whole Garlic; 1 dash Salt & Pepper; 1 whole Whole Chicken

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Gluten-Free Comfort-Food

Navy-Inspired Roast Turkey with Herbs and Chardonnay delivers incredibly juicy meat with crisp, bronzed skin. Butter under the breast locks in richness while thyme, sage, and garlic perfume the bird, and a full pour of Chardonnay creates a fragrant, flavorful pan base. Perfect for a holiday dinner or any celebratory feast where you want classic comfort with aromatic depth.

Prep30 mins
Cook7 hrs 30 mins
Serves15
DifficultyMedium

1

Preheat the oven to 300 degrees F (150 degrees C). Set a turkey roasting rack inside a roasting pan.
2

Remove the neck and giblet package from inside the turkey, if present, and rinse the turkey thoroughly inside and out.
3

Pat the turkey dry with paper towels and place it on the roasting rack.
4

Slide your fingers under the skin over the breast to loosen it, then tuck the butter cubes under the skin, spreading them as evenly as possible over the entire breast.
5

Secure the skin by poking 4 or 5 wooden toothpicks through the skin into the meat.
6

In a bowl, combine the carrots, onions, celery, the two garlic head halves, thyme, sage, bay leaves, salt, and black pepper.
7

Stuff the turkey cavity with as much of the vegetables and seasonings as will fit; sprinkle any remaining mixture into the bottom of the roasting pan.
8

Lift the turkey upright with the cavity opening facing up and pour the whole bottle of Chardonnay into the turkey so the wine flows into the pan.
9

Lay the turkey back down on the rack, truss if desired, and cover the turkey with aluminum foil.
10

Roast in the preheated oven until the meat is no longer pink at the bone and the juices run clear, about 7 hours.
11

Remove the turkey from the oven, take off the foil, and continue roasting until the skin is browned and crisp, 25 to 30 minutes more.
12

Check with an instant-read thermometer inserted into the thickest part of the thigh near the bone; it should read 180 degrees F (82 degrees C).
13

Remove from the oven and let rest for 10 minutes before carving.
14

Serve the cooked carrots, onion, and celery alongside the turkey, if desired.