Turkey with Pan Gravy


  • 1 14-pound  turkey, thawed if frozen
  • 1 tablespoon  vegetable oil
  • 4 cups  coarsely chopped onions
  • 1 cup  chicken broth
  • 2 tablespoons  butter
  • 1/4 cup  flour
  • 2 cups  strained pan juices (from turkey)
  • 2 cups  chicken broth
  • 1/2 cup  dry white wine
  • 1/2 teaspoon  salt


1. Position oven rack in lowest third of oven. Heat oven to 350 degrees F. Remove neck and giblets. Rub turkey with vegetable oil.

2. Spread onions in a large roasting pan. Place turkey on top.

3. Roast in 350 degree F oven 30 minutes. Add broth. Tent with foil if browning too quickly. Roast 3 to 3 1/2 hours, until temperature registers a minimum of 180 degrees F in innermost part of thigh and 170 degrees F in breast. Remove to platter.

Gravy: Scrape pan drippings into bowl. Skim fat. Melt butter in saucepan. Stir in flour. Whisk in strained pan juices and chicken broth. Add white wine and salt; simmer, stirring, until thickened, 2 to 3 minutes.



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