For extra crispy skin, ensure the turkey is completely dry before roasting. Adjust the amount of herbs to your preference. Use a good quality Chardonnay for the best flavor. Letting the turkey rest is crucial for juicy meat. Make a pan sauce with the pan drippings for an even more flavorful gravy.
Roasted Turkey, Navy Style
-
PREP TIME30 mins
-
COOK TIME7 hrs 30 mins
-
TOTAL TIME8 hrs 10 mins
-
SERVING15 People
-
VIEWS45
Embark on a culinary voyage with this Roasted Turkey, Navy Style. Inspired by a homesick chef's Thanksgiving in Japan, this recipe promises a moist, flavorful turkey with aromatic vegetables and a luscious Chardonnay infusion. Prepare to be transported to a memorable holiday feast!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate7 g
-
Cholesterol363 mg
-
Fiber2 g
-
Protein111 g
-
Saturated Fat21 g
-
Sodium410 mg
-
Sugar3 g
-
Fat54 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 300 degrees F (150 degrees C). Position a turkey roasting rack in a roasting pan. (5 minutes)
02
StepRemove the neck and giblet package from the inside of the turkey, if any, and rinse the bird thoroughly, inside and out. Pat the turkey dry with paper towels. Place the turkey onto the roasting rack. With your fingers, reach under the skin over the breast, and loosen the skin. Place the butter cubes underneath the skin of the breast, distributing them as evenly as possible over the whole breast. Poke 4 or 5 wooden toothpicks through the skin into the meat to secure the skin as it cooks. (20 minutes)
03
StepIn a bowl, mix the carrots, onions, celery, the two garlic head halves, thyme, sage, bay leaves, salt, and black pepper. Stuff the cavity of the turkey with as much of the vegetables and seasonings as will fit; sprinkle the rest, if any, into the bottom of the roasting pan. Lift the turkey upright so the cavity opening is uppermost, and pour the whole bottle of Chardonnay into the bird so that the wine flows into the pan. Lay the turkey back down onto the rack, and truss if desired. Cover the turkey with aluminum foil. (25 minutes)
04
StepRoast in the preheated oven until until no longer pink at the bone and the juices run clear, about 7 hours. Remove the turkey from the oven, remove the foil, and roast until the skin turns brown and crisp, 25 to 30 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). (7 hours 30 minutes)
05
StepRemove from oven and let rest 10 minutes before carving. Serve cooked carrots, onion, and celery alongside the turkey, if desired. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Carolina Collierwunsch
May 30, 2025I added some orange slices to the cavity as suggested, and it was a game-changer! The citrus notes really complemented the other flavors.
Kali Barton
May 21, 2025The skin turned out perfectly crispy, and the meat was so juicy. A new family favorite for sure!
Pasquale Murphy
May 8, 2025This turkey was absolutely incredible! The wine and herb combination created a flavor explosion!
Antwan Johnson
Apr 13, 2025The Chardonnay made a huge difference! This is the best turkey I've ever made. Thank you for sharing!
Hermina Wintheiser
Mar 28, 2025This recipe saved my Thanksgiving! Everyone raved about how delicious the turkey was.
Arlie Altenwerth
Feb 20, 2025Can I use a different type of wine? I do not have Chardonnay.
Lula Murphy
Jan 10, 2025I was a bit intimidated to try this recipe, but the instructions were so clear and easy to follow. My family loved it!
Foster Morar
Nov 23, 2024I am trying this recipe next week, and I can't wait!