{"product_id":"christmas-dinner-main-course","title":"christmas dinner main course","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e18 pounds bone-in turkey\u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 sprigs rosemary\u003c\/li\u003e\n\u003cli\u003e2 sprigs thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e1 cup chicken broth\u003c\/li\u003e\n\u003cli\u003e1\/2 cup dry white wine\u003c\/li\u003e\n\u003cli\u003e2 tablespoons cornstarch\u003c\/li\u003e\n\u003cli\u003e1 tablespoon cold water\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 325°F (160°C).\u003c\/li\u003e\n\u003cli\u003eRinse turkey inside and out and pat dry with paper towels.\u003c\/li\u003e\n\u003cli\u003eIn a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper.\u003c\/li\u003e\n\u003cli\u003eRub the mixture all over the turkey, including under the skin if possible.\u003c\/li\u003e\n\u003cli\u003ePlace the turkey on a roasting rack in a large roasting pan.\u003c\/li\u003e\n\u003cli\u003eRoast for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).\u003c\/li\u003e\n\u003cli\u003eLet the turkey rest for 20-30 minutes before carving.\u003c\/li\u003e\n\u003cli\u003eWhile the turkey is resting, make the gravy: In a saucepan, whisk together chicken broth and white wine. Bring to a simmer.\u003c\/li\u003e\n\u003cli\u003eIn a small bowl, whisk together cornstarch and cold water to form a slurry. Slowly whisk the slurry into the simmering broth.\u003c\/li\u003e\n\u003cli\u003eContinue simmering, whisking constantly, until the gravy has thickened (about 5-10 minutes).\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor a crispy skin, baste the turkey with its own pan juices every 30-45 minutes.\u003c\/li\u003e\n\u003cli\u003eTo ensure even cooking, consider using a meat thermometer.\u003c\/li\u003e\n\u003cli\u003eIf the turkey skin is browning too quickly, loosely cover it with foil.\u003c\/li\u003e\n\u003cli\u003eStore leftover turkey in an airtight container in the refrigerator for up to 3-4 days.\u003c\/li\u003e\n\u003cli\u003eGravy can be made ahead of time and reheated gently.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43676702867553,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/christmas_dinner_main_course.jpg?v=1771735171","url":"https:\/\/www.pantribot.com\/products\/christmas-dinner-main-course","provider":"PantriBot","version":"1.0","type":"link"}