Turkey With White Wine In A Bag Recipes

TURKEY IN A BAG

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse turkey and remove giblets. Salt and pepper to taste.
• Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork.
• Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).

WHITE WINE TURKEY GRAVY

Steps:

• Strain the turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of the drippings in a bowl. Stir white wine, rosemary, and black pepper into the drippings in the saucepan, and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors. Whisk cornstarch into the drippings in the bowl, and whisk the cornstarch mixture into the hot gravy. Allow the gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.

WHITE WINE BASTED TURKEY

Steps:

• Serves 12 to 14 If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly.
• For step-by-step photos, see our Roast Turkey and Gravy feature.
• Rinse turkey with cool water, and dry with paper towels.
• Let stand for 2 hours at room temperature.
• Place rack on lowest level in oven.
• Heat oven to 450°.
• Combine melted butter and white wine in a bowl.
• Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square.
• Immerse cheesecloth in the butter and wine; let soak.
• Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.
• Remove pop up time if there is one, use regular meat thermometer in thick part of leg.
• Fold wing tips under turkey.
• Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
• (Stuff loosely if you choose, I do not stuff) Tie legs together loosely with kitchen string (a bow will be easy to untie later).
• Fold neck flap under, and secure with toothpicks.
• Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
• Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp.
• Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
• Place turkey, legs first, in oven.
• Cook for 30 minutes.
• Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.
• Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes, you will need to reheat the butter-wine mixture occasionally as the butter will harden.
• Watch pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
• After this third hour of cooking, carefully remove and discard cheesecloth.
• Turn roasting pan so that the breast is facing the back of the oven.
• Baste turkey with pan juices.
• If there are not enough juices, continue to use butter and wine.
• The skin gets fragile as it browns, so baste carefully.
• Cook 1 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh.
• Do not poke into a bone.
• The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown.
• The breast does not need to be checked for temperature.
• If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
• When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes.
• Meanwhile, make the gravy.
• Pour all the pan juices into a glass measuring cup.
• Let stand until grease rises to the surface, about 10 minutes, then skim it off.
• Meanwhile, place roasting pan over medium-high heat.
• Add 1 cup dry red or white wine, or water, to the pan.
• Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.
• Add giblet stock to pan.
• Stir well, and bring back to a boil.
• Cook until liquid has reduced by half, about 10 minutes.
• Add the defatted pan juices, and cook over medium-high heat 10 minutes more.
• You will have about 2 1/2 cups of gravy.
• Season to taste, strain into a warm gravy boat, and serve with turkey.

CLASSIC CHEESECLOTH TURKEY

Steps:

• Preheat oven to 325°. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. In small bowl, combine softened butter, thyme and sage. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Sprinkle salt and pepper over turkey and inside cavity; fill cavity with celery, onion and carrot., In a large saucepan, melt cubed butter; stir in wine. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey. Bake turkey, uncovered, 3 hours; baste with wine mixture every 30 minutes, keeping cheesecloth moist at all times. , Remove and discard cheesecloth. Bake turkey until a thermometer inserted in the thigh reads 170°-175°, basting occasionally with pan drippings, 45 minutes to 1-1/4 hours longer. (Cover loosely with foil if turkey browns too quickly)., Remove turkey to a serving platter; cover and let stand 20 minutes before carving. Discard vegetables from cavity. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups., For gravy, chop reserved giblets. In a large saucepan, saute giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with turkey.Freeze option: Place sliced turkey in freezer containers; top with any cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth or water if necessary.

PERFECT ROAST TURKEY 101

Steps:

• Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
• Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
• Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
• Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
• After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
• When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

WHITE WINE TURKEY BRINE, SIMPLE

Steps:

• Add bay leaves, garlic, onion, salt, sugar and water to a large stock pot.
• Cut lemons in half and squeeze the juice into the rest of the brine ingredients; add the squeezed lemons.
• Bring to a boil and boil 10 minutes.
• Remove from heat and cool too room temp; stir in wine.
• Add turkey; brine for 12 to 24 hours.
• Remove the turkey and rinse very well in cold water.
• Butter or oil the skin and roast as usual.

SAVORY TURKEY BREAST WITH HERBS AND WHITE WINE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place turkey breast, skin side-up, on a rack in a large, shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the breast, being certain that the tip does not touch the bone.
• Roast, uncovered, in the preheated oven for 1 hour.
• Meanwhile, mix melted butter, wine, garlic, rosemary, basil, parsley, thyme, olive oil, salt, and paprika together in a bowl. Brush 1/2 of the mixture over the turkey and roast for 30 minutes. Brush remaining butter mixture over turkey, and roast until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove turkey from the oven and let stand for 15 minutes before carving.
• Meanwhile, pour pan drippings into a 2-cup liquid measure. Skim fat from the surface, then add enough chicken broth to measure 2 cups liquid. Transfer to a small saucepan.
• Bring broth mixture to a boil. Stir cold water and cornstarch together in a small bowl; pour into the broth mixture and bring to a boil. Cook and stir until gravy thickens slightly, 1 to 2 minutes. Serve gravy with turkey.

OVEN-ROASTED TURKEY BREAST

Steps:

• Heat oven to 325°F. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
• Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165°F.
• Remove turkey from oven and let stand 15 minutes for easier carving.
• Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

TURKEY WITH WHITE WINE IN A BAG

Steps:

• butter: Blend all ingredients in processor until bacon is finely chopped. Transfer to sheet of plastic wrap. Using plastic wrap as aid, roll butter mixture into 2-inch-diameter log; chill until firm. DO AHEAD: Keep chilled. Preheat over to 450 degrees F. Cut bacon butter into 1/4-inch-thick rounds and let stand at room temperature 20 minutes. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide ½ of the butter between skin and breast meat, then slide hand between skin and thigh meat. Carefully slide butter slices between skin and leg, thigh, and breast meat to cover). Sprinkle 1 teaspoon coarse salt and 1 teaspoon pepper, and paprika over turkey, and 1 teaspoon coarse salt and 1 teaspoon pepper in main cavity of turkey. Place turkey on rimmed baking sheet. Can be made 2 days ahead. Keep chilled. Put tukey in a Reynolds oven bag. Melt rest of butter and add 1 bottle of white wine. Cut Cheese cloth into 3 17 in rectangles. Soak cheese cloth in wine and butter mixture. Cover turkey with the cheese cloth. Close oven bag. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees F, and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Check Temp, if turkey is 180 (stuffing should be 140-160) turkey is done lower oven temp to 150 degrees. Continue basting every ½ hour if turkey is done but it is not time to eat. If turkey is not not 180 degrees, Cook 1 more hour, basting after 30 minutes.