Directions
- Position oven rack in lowest third of oven. Heat oven to 425 degrees F.
- Remove neck and giblets from turkey cavity. Rub turkey with oil. Spread onion in roasting pan. Place turkey on top.
- Roast in heated 425 degree oven 30 minutes. Add 1 cup broth to pan. Lower oven temperature to 325 degrees. Loosely tent turkey with aluminum foil. Roast another 3 to 3-1/2 hours or until an instant-read thermometer registers an internal temperature of 180 degrees in innermost part of thigh and 170 degrees in breast. Remove to a platter; let stand 20 minutes.
- Meanwhile, prepare gravy: Scrape pan drippings into a small bowl. Skim off fat. Melt butter in a medium-size saucepan over low heat. Stir in flour. Whisk in 2 cups strained pan juices and broth. Add wine and salt; simmer over medium-high heat, stirring, until gravy is thickened, 2 to 3 minutes. Serve with carved turkey.
Nutritional Information Per Serving
285 Calories; 34 g Protein; 13 g Fat; 5 g Carbohydrate; 262 mg Sodium; 97 mg Cholesterol
Source: Family Circle's "All-time Favorite Recipes"
