One Thanksgiving, I was stationed in Japan and had no way to return home for the holiday. So I gathered ten people, and we celebrated Thanksgiving at my house. Turkey was a new experience for me. In the end, my first experience was the best I’ve ever had. I hope you agree with me.
| Prep Time: | 30 mins |
| Cook Time: | 7 hrs 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 8 hrs 10 mins |
| Servings: | 15 |
| Yield: | 1 whole turkey |
Ingredients
- 1 (18 pound) whole turkey, thawed
- 1 ¼ cups chilled butter, diced
- 1 pound baby carrots
- 2 large onions, roughly chopped
- 3 stalks celery, roughly chopped
- 1 whole head garlic, cut in half crosswise
- 3 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh sage
- 2 bay leaves
- 1 (750 milliliter) bottle chilled Chardonnay wine
- salt and ground black pepper to taste
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Position a turkey roasting rack in a roasting pan.
- Remove 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.
- In 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.
- Roast 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). Remove from oven and let rest 10 minutes before carving. Serve cooked carrots, onion, and celery alongside the turkey, if desired.
Nutrition Facts
| Calories | 1020 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 363 mg |
| Dietary Fiber | 2 g |
| Protein | 111 g |
| Saturated Fat | 21 g |
| Sodium | 410 mg |
| Sugars | 3 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
Being former U.S. Navy, and stationed in Japan for 2 years, I felt that I had to try this recipe. My Japanese National friends were impressed. The meat was tender and moist.
My husband and I made this for thanksgiving and it was the best recipe we have ever tried! It will made again and again.
This was my first ever Thanksgiving Turkey and it was simple and delicious. I followed the recipe exactly except I forgot to wrap the turkey in foil. It got a darker brown, but that was right for my taste. I also rubbed the turkey with olive oil and the spices that were left in the mixing bowl after the carrots, celery, and onion were stuffed in and around the turkey. Also, instead of bay leaves, I substituted 3 Tbsp of Rosemary. Wonderful recipe!
My husband followed this recipe when we hosted Thanksgiving last year and everyone raved. This recipe is very healthy yet flavorful. We (he) will be doing this one again this year.
I just loved this. I did not use a whole turkey however, but as it is the New Year, I am trying to make healthier food. This fit the bill for a turkey breast. I followed the recipe exactly except for putting the salt and pepper directly on the turkey breast. Turned out very moist and flavorful. I will save the veggies and juice for a soup. Thank you so much for posting.
It was my very first self-made Turkey =) and everybody loved it! I was asked if i could cook it again next year… And it’s sooooooo very very easy.Just get everything ready, put it in the oven and you don’t have to worry about a thing. This recipe absolutely rocks! Thank you sooooooo very much for sharing it!
Loved it! I did add fresh tomato to the veggies…they were as big a hit as the turkey. The juices made an amazing gravy.
Loved it. Although, it was a bit much wine/liquid for the gravy. Next time I’ll try about 3 cups wine instead of the whole bottle. Recipe is a keeper for sure!
Made it this Thanksgiving. Followed recipe exactly and it came together perfectly. Served with Quinoa dressing recipe and the calories were greatly reduced with great tasting and satisfying food.
My job is to make the turkey for all holiday functions in this family. I always try a new recipe and they LOVED this one. I added garlic, rosemary, celery seed, and parsley to the veggies and rubbed the skin with the same mixed with olive oil. Fantastic.
I especially like recipes the old-fashioned way-without chemically altered ingredients and plastic bags. As an old-fashioned organic cook, I can taste the difference right away. I used this recipe with chicken so had to adjust the amounts. It was so good that I’ve decided to use this recipe on the Thanksgiving turkey. GO NAVY!
This is wonderful. I used a whole chicken to test it on before thanksgiving turkey…. the meat has a very nice flavor and is very moist. I also used the juices from the pan to make a gravy. The flavors really showed through in this as well. My entire family and even my guests loved this one !!! YUMMY !!! 🙂