White Wine: Turkey Roasting Pan Secret

Adding white wine to the bottom of a turkey roasting pan is a great way to keep your turkey moist while cooking and add flavour to the meat. It's a simple way to make a classic roasted turkey with a delicious gravy that your family will rave about.

How to make gravy with wine

Making gravy with wine is a great way to add flavour to your roast dinner. Here is a guide on how to make wine gravy, with a detailed recipe for white wine gravy included.

Choosing the Wine

The first step in making wine gravy is choosing the wine. Red or white wine can be used, depending on your preference. A dry red wine is best for red wine gravy, such as a Cabernet Sauvignon or a dry Pinot Noir. For white wine gravy, a Sauvignon Blanc or Pinot Grigio works well.

Making the Gravy Base

The key to making a good wine gravy is to first make a gravy base. This can be done ahead of time and stored in the fridge for up to three days. To make the base, melt butter in a medium skillet over medium heat. Add some finely chopped shallots and cook until softened, stirring frequently. Then, add some fresh herbs like sage or thyme, and continue cooking for a few minutes. Next, sprinkle in some flour and stir to create a roux. Finally, add some chicken or turkey broth and bring to a boil. The gravy base is now ready to be stored in the fridge until needed.

Using the Pan Drippings

Once your roast turkey or chicken is ready, remove it from the roasting pan and place the pan on the stove. Add a splash of wine to deglaze the pan, scraping up all the browned bits from the bottom. Let the wine simmer and reduce slightly, then add the gravy base and whisk until smooth. If needed, thin the gravy with some reserved broth from the roasting pan.

Finishing the Gravy

Simmer the gravy until it reaches your desired thickness. Season generously with salt and pepper, and serve warm.

White Wine Pan Gravy Recipe

For a more detailed recipe, try this white wine pan gravy to accompany your roast turkey.

Ingredients:

• Turkey giblets and neck
• 2 cups dry white wine
• 1 onion, cut into pieces
• 1 carrot
• 1 stalk of celery
• 2 garlic cloves, crushed
• 6 whole cloves
• Water
• Salt and pepper
• 1/2 cup white wine
• 1/2 cup salted butter
• 6 tablespoons all-purpose flour
• 2-3 cups low-sodium chicken or turkey broth
• 1 tablespoon fresh chopped sage

Instructions:

• Combine the turkey giblets and neck with the white wine, onion, carrot, celery, garlic cloves, and cloves in a saucepan.
• Add water to cover the ingredients by about half an inch and simmer slowly.
• After 3-4 hours, you should have a reduced broth of about 2-3 cups. Strain the broth and chill it, removing any fat.
• When the turkey is resting, remove the vegetables from the roasting pan and skim off some of the fat.
• Place the roasting pan on the stove over high heat and add the white wine. Scrape up the browned bits and cook for about 3 minutes.
• Add the butter and flour, whisking to combine.
• Stir in the strained giblet broth and boil for about 3 minutes, until the gravy is rich and intense.
• To thicken the gravy, mix flour and cold water in a glass and gradually beat until smooth. Whisk this mixture into the boiling gravy.
• Boil the gravy for about 5 minutes, stirring, until it is slightly thickened.
• Season the gravy with salt and pepper, and serve with the turkey.

How long to roast a turkey

The cooking time for a turkey depends on its weight, the temperature of the oven, and whether it is stuffed or not. It is recommended to roast turkey at 350 degrees Fahrenheit (175 degrees Celsius) for 13 minutes per pound for an unstuffed turkey. A stuffed turkey should be roasted at the same temperature for 15 minutes per pound.

For example, a 14-16 pound unstuffed turkey should be cooked for around 3 hours. A 20-pound turkey will take longer, likely around 4 to 4.5 hours.

It is important to ensure the turkey is completely defrosted before cooking. A good rule of thumb is to allow 24 hours of thawing time for every 4-5 pounds of turkey.

When roasting, place the turkey breast-side up on a flat rack in a shallow roasting pan. Insert a meat thermometer into the lower part of the thigh, ensuring it does not touch the bone. If the turkey is stuffed, also insert the thermometer into the center of the stuffing.

When the turkey is about two-thirds done, loosely cover the breast with foil to prevent overcooking. The turkey is done when the thigh reaches an internal temperature of 180 degrees Fahrenheit (or 165 degrees for some sources) and the breast is at 170 degrees Fahrenheit (or 165 degrees for some sources).

Once the desired temperature is reached, remove the turkey from the oven and let it stand for 15-30 minutes before carving. This allows the juices to redistribute and results in juicier meat.

How to keep turkey moist

There are several ways to ensure your turkey stays moist while cooking. Here are some tips and tricks to achieve a juicy and flavourful roast turkey.

Brining

Brining your turkey is a great way to ensure it stays moist while also enhancing its flavour. Dissolve kosher salt and brown sugar in hot water, then stir in apple juice and ice. Submerge the turkey in the brine and leave it in the refrigerator for 2 to 12 hours, with 10 hours being the optimal amount of time.

Seasoning

A good seasoning rub will keep the turkey moist and add flavour. You can use a combination of salt, pepper, and herbs like thyme, sage, rosemary, and parsley. Separate the skin from the breast and stuff the seasoning rub underneath, then massage it over the top of the skin. You can also drizzle olive oil over the turkey and season it with salt and pepper for a crisp, salty skin.

Cooking Method

Slow roasting at a lower temperature, such as 325°F, will help keep the meat moist. You can also cook the turkey breast side down on a Turkey DunRite holder, which makes the white and dark meat extremely moist. Additionally, using a rack in a roasting pan will allow for better heat circulation and expose more of the pan surface to heat, resulting in a juicier turkey.

Basting

Basting the turkey with its juices or butter will keep the meat moist and flavourful. You can also baste with white wine, which will open up flavours that no other substance can.

Resting

Allowing the turkey to rest after cooking is crucial to keeping it moist. The turkey should rest for at least 20 minutes, but ideally for about 30 minutes. This gives the juices time to redistribute, making the turkey more tender and easier to carve.

Other Tips

• Choose a fresh turkey instead of a frozen one.
• Make sure to completely thaw your turkey before cooking.
• Do not stuff the turkey; cook the stuffing separately.
• Do not add water to the roasting pan, as this will create spotty browning and less flavourful meat and drippings.
• Do not over-bake your turkey. Use a meat thermometer to check the internal temperature, which should be 165°F.
• Get crispy skin by rubbing the turkey with room temperature or melted butter and cooking at a higher temperature, such as 425°F, for 20-30 minutes.
• Tent the turkey with foil if the skin is browning too quickly.

What temperature to roast a turkey at

The temperature you roast your turkey at will depend on its weight, and whether you choose to roast it with or without stuffing. Here is a weight-by-weight guide for roasting an unstuffed turkey:

• For an 8- to 12-pound turkey, roast at 325°F for 2 3/4 to 3 hours.
• For a 12- to 14-pound turkey, roast at 425°F for 2 1/4 to 2 1/2 hours, 400°F for 2 1/2 to 2 3/4 hours, 350°F for 2 3/4 to 3 hours, or 325°F for 3 to 3 3/4 hours.
• For a 15- to 16-pound turkey, roast at 425°F for 3 to 3 1/4 hours, 400°F for 3 1/4 to 3 1/2 hours, 350°F for 3 1/2 to 3 3/4 hours, or 325°F for 3 3/4 to 4 hours.
• For an 18- to 20-pound turkey, roast at 425°F for 3 1/2 to 3 3/4 hours, 400°F for 3 3/4 to 4 hours, 350°F for 4 to 4 1/4 hours, or 325°F for 4 1/4 to 4 1/2 hours.
• For a 21- to 24-pound turkey, roast at 425°F for 4 to 4 1/4 hours, 400°F for 4 1/4 to 4 1/2 hours, 350°F for 4 1/2 to 4 3/4 hours, or 325°F for 4 3/4 to 5 hours.
• For a turkey that weighs 24 pounds or more, roast at 425°F for 4 1/4 to 4 1/2 hours, 400°F for 4 1/2 to 4 3/4 hours, 350°F for 4 3/4 to 5 hours, or 325°F for 5 to 5 1/4 hours.

If you are roasting a stuffed turkey, the general rule of thumb is to cook it for 15 minutes per pound. For example, a 12- to 14-pound turkey will take around 3 to 3 1/2 hours to cook through.

It is important to note that the cooking time will also depend on the method you choose to cook your turkey. For example, if you are smoking your turkey, you should set your smoker to 325-350°F, and if you are deep-frying your turkey, you should heat your oil to 350°F.

To ensure your turkey is cooked to perfection, it is recommended to use a meat thermometer. A turkey is considered fully cooked and safe to eat when it reaches an internal temperature of 165°F. However, you can take it out of the oven when it reaches 160°F, as the temperature will continue to rise as the turkey rests.

How to prepare a turkey for roasting

Preparing a turkey for roasting is simple and can be done in a few easy steps. Firstly, ensure your turkey is properly defrosted. If it is still frozen, leave it in the fridge for 24 hours for every 4-5 pounds of turkey. If you are short on time, there are a few tricks to defrost a turkey quickly, but be sure to allow enough time for it to fully defrost before cooking.

Once defrosted, remove the turkey from its packaging and pat it dry with paper towels. Set the turkey on a rack and pat it down inside and out—you don't want to roast a wet turkey as this will create steam and prevent the skin from crisping.

Next, place the turkey breast-side up on a rimmed baking tray or cookie sheet. This will catch any juices and make cleaning up easier. Tuck the wings underneath the bird by lifting each wing a couple of inches and placing it under the bird's back. Repeat on the other side. This will ensure more even roasting and prevent the wingtips from burning.

Then, cut a piece of kitchen twine and tie the drumsticks together at their ankles, the thinnest point above the bottom joint. This will give your turkey a neat appearance.

Finally, transfer the turkey to a roasting rack set inside a roasting pan. If you don't have a roasting pan, you can use a disposable foil pan or a casserole dish. You can also use a bed of chopped vegetables such as carrots, onions, and celery as a rack to elevate the turkey.

Frequently asked questions