From the cookbook:Barefoot Contessa How Easy Is That? 1 whole bone-in turkey breast (6½ to 7 pounds)2 tablespoons good olive oil1 tablespoon minced garlic (3 cloves)2 teaspoons freshly squeezed lemon juice2 teaspoons dry mustard1 tablespoon chopped fresh rosemary leaves1 tablespoon chopped fresh sage leaves1 teaspoon chopped fresh thyme leaves1½ teaspoons kosher salt½ teaspoon freshly ground black pepper¾ cup dry white winePreheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted

into the thickest and meatiest area of the breast. Check the breast after anif the skin is overbrowning, cover it loosely with aluminum foil.When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15Slice and serve warm with the pan juices.Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights ReservedShare ThisFrom the cookbook Sign up and I'll send you great recipes and entertaining ideas every week! Mushroom & Leek Bread PuddingSidesIntermediate Pumpkin Roulade with Ginger ButtercreamDessertAdvanced Looks like your cart is empty. Head over to the Cookbooks and Shop. Sign up and every week we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)Turkey with White Wine Gravy To take this moist, butter-infused turkey to another level, Karen Mordechai of Sunday Suppers likes to substitute black truffle butter for the regular butter.

Truffle butter is sold at many specialty grocers, but if you can’t find it, make your own by mixing together a stick of softened unsalted butter, 2 teaspoons of truffle oil and a pinch of salt. Taste and add more truffle oil as desired. For the white wine gravy: Remove the turkey from the refrigerator and allow to come to room temperature for about 1 hour. Position a rack in the lower third of an oven and preheat to 450°F (230°C). Rinse the turkey inside and out and pat it dry with paper towels. In a small bowl, stir together the salt and pepper. Working from the end with the large cavity, carefully run your fingers underneath the skin to loosen it, being mindful not to tear the skin. Rub the butter under as well as over the skin. Sprinkle the salt and pepper mixture evenly in the turkey cavity and all over the skin. Fold the neck skin under the body, tuck the wing tips under the breast and tie the drumsticks together with string. Place the turkey on a rack in a roasting pan and pour in 2 cups (16 fl. oz./500 ml) of the stock.

Tent with aluminum foil, being careful that the foil does not touch the turkey. Roast for 1 hour. Remove the aluminum foil and baste the turkey with the juices in the bottom of the roasting pan. best white wine thai foodReduce the oven temperature to 375°F (190°C) and pour another 2 cups (16 fl. oz./500 ml) of the stock into the pan. best wine to go with red meatRoast for 30 minutes.the best pizza wine Add the remaining 2 cups (16 fl. oz./500 ml) of the stock to the pan. best wine tour near seattleContinue to roast, basting the turkey every 30 minutes, until an instant-read thermometer inserted into the thickest part of each thigh (close to but not touching bone) registers 170°F (77°C), another 1 to 1 1/2 hours (2 1/2 to 3 hours total).best wine tasting around los angeles

Remove the pan from the oven and carefully tilt the turkey so the juices from inside the large cavity run into the pan. buy french wine canadaTransfer the turkey to a platter and let it stand, uncovered, for 30 minutes; the temperature of the thigh meat will rise to 175° to 180°F (79° to 82°C). While the turkey rests, make the gravy. Strain the juices from the pan in which you roasted the turkey through a fine-mesh sieve into a 2-quart (2-l) measuring cup or wide-mouth pitcher and skim off and reserve the fat (or use a fat separator). Straddle the roasting pan across two burners and heat 1/4 cup (2 fl. oz./60 ml) of the reserved fat over medium heat. Add the shallots and cook, stirring, until golden, about 2 minutes. Add the wine and boil, stirring and scraping up the browned bits from the bottom of the pan, until the mixture has reduced to about 1 cup (8 fl. oz./250 ml), 5 to 8 minutes. Add enough of the stock to the reserved pan juices to bring the total to 4 cups (32 fl. oz./1 l).

Strain the liquid through a fine-mesh sieve into a heavy 2- to 3-quart (2- to 3-l) saucepan and bring to a boil. In a small bowl, mash together the butter and flour to make a roux. Add the roux to the pan, whisking until the liquid is thickened. Simmer, whisking occasionally, for 3 to 5 minutes. Season with salt and pepper. Remove and discard the string from the turkey, carve the turkey and serve with the gravy alongside. Serves 8 to 10. Adapted from Sunday Suppers, by Karen Mordechai (Clarkson Potter, 2104).Yes, you can grill a whole turkey. The bird sits in a foil baking pan on top of the grates, so there’s no danger of it burning. The hardest part is maintaining the grill temperature (a thermometer eliminates the guesswork). Imagine Thanksgiving Day with the oven freed up!6 dried bay leaves, crumbled1 teaspoon coriander seeds1 teaspoon crushed red pepper flakes1 teaspoon whole black peppercorns plus more freshly ground¼ cup kosher salt plus more1 12–14-lb. turkey, giblets and neck removed1 medium onion, quartered4 cloves garlic, peeled, crushed11 sprigs rosemary, divided2 cups (or more) turkey stock or low-sodium chicken broth4 large shallots

, quartered1 pound red seedless grapes, snipped into small clusters2 tablespoons olive oil1½ cups dry red wine (such as Cabernet Sauvignon)2 tablespoons (or more) all-purpose flour2 tablespoons unsalted butter, room temperaturespecial equipment:A chimney starter (if using a charcoal grill), a large foil baking pan, and a grill thermometerInstructionsPlace bay leaves, coriander seeds, red pepper flakes, and 1 tsp. peppercorns in a resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet; mix in ¼ cup salt.Season turkey inside and out with spice mixture. Chill, uncovered, at least 6 hours and up to 12 hours.Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off). If using a charcoal grill, start more charcoal in chimney starter to add as needed to maintain heat while turkey is roasting.Stuff turkey with onion, garlic, and 10 rosemary sprigs and place in baking pan. Place on grill over indirect heat and add stock to pan.

Cover grill and fit with grill thermometer. Maintain a temperature of about 350°, opening vents to increase heat and closing them to decrease heat as needed. Roast turkey, basting with pan juices every 30 minutes, adding more broth as needed to maintain some liquid in pan, and adding more hot coals to grill as needed, until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 3–3½ hours. Transfer turkey to a platter; Let rest at least 30 minutes before carving.Strain pan drippings through a fine-mesh sieve into a measuring cup. Let sit 30 minutes, then skim fat from surface (you should have about 2 cups drippings).Meanwhile, heat a large cast-iron or other flameproof skillet on grill until hot. Toss shallots, grapes, and oil in a large bowl; Transfer to hot skillet and cook, gently tossing occasionally, until shallots and grapes are lightly charred in spots and some grapes have burst, 8–10 minutes.Bring wine to a boil in a medium saucepan and cook, stirring occasionally, until reduced to ½ cup, 12–15 minutes.