White Wine & Herb Butter Roasted Turkey
A whole turkey slow-roasted to golden perfection with a fragrant white wine and Dijon mustard marinade, finished with injected butter for the juiciest meat imaginable. Perfect for holiday gatherings or any special family dinner worth remembering.
🛒 Ingredients
6 servings
- 1 whole turkey, about 4 kg, cleaned
- 2 large onions, roughly chopped
- 4 garlic cloves
- 1 bottle dry white wine (750 ml)
- 3 cups chicken stock
- 1 cup melted butter, plus extra for injecting
- 1 tablespoon Dijon mustard
- 1/2 tablespoon hot sauce
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Remove the turkey from the refrigerator 30 minutes before roasting to bring it to room temperature.
- 2
Blend onions, garlic, Dijon mustard, hot sauce, 1 cup of white wine, 1 cup of chicken stock, melted butter, salt, and pepper until smooth. Transfer to a bowl and stir in the remaining wine and stock with the thyme sprigs.
- 3
Gently loosen the skin over the turkey breast with your fingers without tearing it. Pierce the meat all over with a fork, then use a meat injector to push melted butter deep into the breast and thighs for maximum juiciness.
- 4
Rub the marinade generously over the entire surface of the turkey and work some underneath the loosened skin. Pull the skin back into place and truss with kitchen twine.
- 5
Place the turkey in a roasting pan, cover tightly with aluminum foil, and roast for 3 hours, basting every 20 minutes with the pan juices to keep the meat moist.
- 6
Remove the foil for the last 30 minutes and continue roasting until the skin is deep golden brown. Rest for 15 minutes before carving and serving.
💡 Chef's Tip
Save all the pan drippings to make a rich gravy — simply reduce them in a saucepan with a splash of wine and a knob of butter. If the turkey browns too quickly before it is cooked through, tent it loosely with fresh foil.
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Same category — Poultry
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