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Fowl & Poultry
Wine Sauce Poultry

Granny's Whole Turkey White Wine Gravy

 x turkey - (12 to 14 lbs) fresh or defrosted
8 med garlic cloves - (to 10)
2 cup Italian parsley leaves - (lightly packed)
1 tbl kosher salt
2 tsp freshly-ground black pepper
2 tsp chili powder
2 x oranges
1 stk unsalted butter softened
2 cup reduced-sodium chicken stock - (to 4)
1 lrg onion roughly chopped
1 lrg carrot roughly chopped
GRAVY
6 tbl collected fat
    (use melted butter if necessary)
6 tbl all-purpose flour
4 cup reduced-sodium chicken stock and
    pan juices
1/2 cup dry white wine
    Kosher salt to taste
    Freshly ground black pepper to taste
2 tbl finely-chopped fresh parsley

 Method :
Remove the neck and giblets from the turkey cavity and reserve for another use. If your turkey has a metal or plastic trussing clamp, leave it in place. Rinse the turkey inside and out under cold water, and pat dry with paper towels.
Finely chop the garlic and parsley and place in a small bowl. Add the salt, pepper, and chili powder. With a grater, remove the zest from the oranges and add it to the bowl (reserve the oranges). Add the butter. With your fingers squeeze the butter and other ingredients in the bowl together until evenly distributed.
Starting from the neck end of the turkey, carefully separate the skin from the breast meat with your fingers. Push about half of the butter mixture onto the breast meat under the skin and spread it out evenly. Use the other half of the butter mixture to evenly cover the top and sides of the turkey. Generously season the turkey with salt and pepper.
Quarter the oranges and place the sections in the cavity of the turkey. Turn the wings back to hold the neck skin in place. Return legs to tucked position inside the trussing clamp or tie them together with cotton string.
Put 2 cups of the chicken stock, the onion, and carrot inside a heavy-duty roasting pan. Place the turkey, breast-side up, on a roasting rack, and set the rack inside the pan. Cook the turkey over Indirect Medium heat, maintaining the grill's temperature about 350 degrees.
Check the turkey after the first hour. If any parts are getting too dark, wrap them tightly with aluminum foil. If the pan looks dry, moisten it with the remaining 2 cups of chicken stock so the pan drippings don't burn.
Check the turkey again after another hour. Cover any dark areas with foil. The turkey is done when the internal temperature of the thickest part of the thighs is 180 degrees and the internal temperature of the breast is 170 degrees. Figure 11 to 13 minutes per pound for total grilling time, or 2 1/4 to 3 hours. (Note: The internal temperatures will rise 5 to 10 degrees during resting.)
Transfer the turkey to a cutting board and allow to rest for 20 to 30 minutes before carving. It will remain warm for 45 minutes. Meanwhile make the gravy.
To make the Gravy: Pour the juices from the roasting pan into a heatproof glass bowl or measuring cup, leaving any browned bits in the bottom of the roasting pan. Let stand for 3 to 5 minutes while the clear yellow fat rises to the top of the juices. Skim off the fat and put it in a small bowl. If necessary, add enough melted butter to total 6 tablespoons of fat.
Place the roasting pan on a side burner or two stovetop burners set to medium heat. Add the fat to the pan. Sprinkle the flour into the pan. Cook the mixture, stirring occasionally with a wooden spoon, until it turns dark brown, 1 to 2 minutes.
Whisk in the stock and reserved juices (4 cups total) plus the wine, scraping the browned bits from the bottom of the pan. Simmer for about 5 minutes, whisking occasionally. If the gravy seems to thin, simmer it longer until it is as thick as you like. If it seems too thick, add more stock. Season with salt and pepper to taste. Strain the gravy. Add the parsley. (
Makes about 3 cups)
Carve the turkey and serve warm with the gravy.
This recipe yields 12 to 14 servings