INGREDIENTS

INSTRUCTIONS

Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 2 -
Servings: 12 plus leftovers Source: Family Circle's "All-time  Favorite
Recipes"  Position oven rack in lowest third of oven. Heat oven to 425
degrees  F. Remove neck and giblets from turkey cavity. Rub turkey with
oil.  Spread onion in roasting pan. Place turkey on top. Roast in
heated  425 degree oven 30 minutes. Add 1 cup broth to pan. Lower oven
temperature to 325 degrees. Loosely tent turkey with aluminum foil.
Roast another 3 to 3-1/2 hours or until an instant-read thermometer
registers an internal temperature of 180 degrees in innermost part of
thigh and 170 degrees in breast. Remove to a platter; let stand 20
minutes. Meanwhile, prepare gravy: Scrape pan drippings into a small
bowl. Skim off fat. Melt butter in a medium-size saucepan over low
heat. Stir in flour. Whisk in 2 cups strained pan juices and broth.
Add wine and salt; simmer over medium-high heat, stirring, until  gravy
is thickened, 2 to 3 minutes. Serve with carved turkey.  Nutritional
Information: (per serving) 285 Calories; 34 g Protein; 13  g Fat; 5 g
Carbohydrate; 262 mg Sodium; 97 mg Cholestestrol  Posted to The Gourmet
Connection Recipe Page Newsletter  by  newsletter@gourmetconnection.com
on May 16, 1999, converted by  MM_Buster v2.0l.

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