Butterflied Turkey With Herb Glaze And Chardonnay Gravy Recipe

How to make it

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• Rinse turkey inside and out and pat dry with paper towels.
• Place breast side down on a cutting board.
• Using poultry shears or a large knife cut along one side of the backbone until bird is split open.
• Pull open the halves of the bird.
• Cut down the other side of the backbone to free it then cut between the rib plates.
• Remove any small pieces of bone.
• Turn bird breast side up opening it as flat as possible and cover with a sheet of plastic wrap.
• Using a rolling pin or your hands press it firmly to break the breastbone and flatten the bird.
• Season the bird with salt and pepper.
• Mix together garlic, shallots, parsley, oregano, rosemary, mustard, lemon juice and olive oil.
• Use your fingers to push some of the herb mixture under the skin of the breast and legs.
• Rub the remaining herb mixture over the surface of the bird.
• Place on a baking sheet then cover loosely with plastic wrap and refrigerate 6 to 24 hours.
• Bring turkey to room temperature before roasting.
• Meanwhile in a saucepan over low heat combine 6 cups water, turkey neck, heart, gizzard, onion, parsley sprigs and celery leaves and bring to a simmer.
• Cover and cook for 1 hour then strain.
• Cover and refrigerate the turkey stock until ready to make the gravy.
• Preheat oven to 375.
• Spray a roasting pan with nonstick cooking spray and place a roasting rack in the pan.
• Place turkey breast side up on the rack and tuck the legs in tightly.
• Brush with melted butter.
• Roast until the skin is crisp and deep about 3 hours.
• Transfer turkey to a warmed serving platter and tent with aluminum foil.
• Let rest for 20 minutes.
• Set the roasting pan on the stovetop over medium high heat.
• Add wine and heat about 10 minutes stirring to scrape up the browned bits on the pan bottom.
• Add 4 cups of the turkey stock and bring to a boil.
• Stir in the dissolved cornstarch and cook until gravy is thickened about 5 minutes.
• Pour into a warmed sauceboat.
• Garnish platter with rosemary sprigs and lemon halves.