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Ingredients
8 servings butter divided
2.5 cups chicken broth divided
2 cups wine dry white
0.3 cup flour all-purpose
1 sprigs onion fresh
8 servings green beans
12 lb turkey fresh whole
Equipment
bowl
frying pan
sauce pan
oven
whisk
sieve
roasting pan
kitchen thermometer
aluminum foil
Directions
Preheat oven to 32
Remove giblets and neck from turkey, and rinse turkey with cold water.
Drain cavity well; pat dry. Loosen and lift skin from turkey breast without totally detaching skin. Rub 1/4 cup Barnaise Butter under skin; replace skin.
Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Tie ends of legs together with string; tuck wingtips under. Rub entire turkey with 1/4 cup Barnaise Butter.
Pour wine and 2 cups chicken broth into roasting pan.
Bake at 325 for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165, basting every 30 minutes with pan juices. Shield with aluminum foil after 1 1/2 hours to prevent excessive browning, if necessary.
Remove from oven, and let stand 30 minutes.
Transfer turkey to a serving platter, reserving 2 1/2 cups pan drippings.
Pour reserved drippings through a fine wire-mesh strainer into a bowl, discarding solids.
Melt remaining Barnaise Butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add reserved drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened.
Add up to 1/2 cup remaining chicken broth for desired consistency.
