christmas dinner main course

Ingredients

• 18 pounds bone-in turkey
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tablespoons cornstarch
• 1 tablespoon cold water

Instructions

1. Preheat oven to 325°F (160°C).
2. Rinse turkey inside and out and pat dry with paper towels.
3. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4. Rub the mixture all over the turkey, including under the skin if possible.
5. Place the turkey on a roasting rack in a large roasting pan.
6. Roast for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
7. Let the turkey rest for 20-30 minutes before carving.
8. While the turkey is resting, make the gravy: In a saucepan, whisk together chicken broth and white wine. Bring to a simmer.
9. In a small bowl, whisk together cornstarch and cold water to form a slurry. Slowly whisk the slurry into the simmering broth.
10. Continue simmering, whisking constantly, until the gravy has thickened (about 5-10 minutes).

Notes

• For a crispy skin, baste the turkey with its own pan juices every 30-45 minutes.
• To ensure even cooking, consider using a meat thermometer.
• If the turkey skin is browning too quickly, loosely cover it with foil.
• Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days.
• Gravy can be made ahead of time and reheated gently.