Roast Turkey with White Wine and
1 14-ounce can low-sodium chicken
1 cup unsalted butter
1/2 cup white wine
2 sprigs fresh rosemary
1 lemon, zest cut into 1-inch pieces, fruit cut into 3/4-inch-thick slices
2 tablespoons honey
1 12-pound fresh turkey
1 teaspoon salt
1/2 teaspoon black pepper
10 large garlic cloves, peeled
1. Make basting liquid: Bring broth,
butter, and wine to a boil in a small saucepan over high heat. Add the rosemary
and zest and simmer for 20 minutes. Add the honey, remove from heat, set liquid
aside, and keep warm.
2. Roast the turkey: Preheat oven to 350° F. Season the turkey with salt and
pepper. Truss the turkey and place, breast side up, in a roasting pan fitted
with a wire rack. Add garlic cloves and lemon slices in the pan and roast for 30
minutes. Baste turkey with liquid and roast, basting again every 30 minutes,
until a thermometer inserted into the thigh meat reads 175° F -- about 3 hours.
If you plan to make gravy, reserve the pan drippings.
Let the turkey rest for 30 minutes before carving.