

Pairing: Roast chicken or turkey
Recipe
Ingredients
- Turkey/Chicken (4-5 lbs) – The star of the dish, roasted for tenderness.
- Butter (5 tbsp) – Adds richness and helps develop crispy skin.
- Herbs (rosemary, thyme, sage) – Infuse the meat with earthy flavors.
- Garlic (2 cloves, minced) – Enhances the flavor of the butter and herbs.
- Shallots (2 tbsp) – Provides a mild, sweet onion-like taste for gravy.
- Chicken stock (1¾ cup) – Forms the base for a flavorful gravy.
- Lemon peel – Adds a bright citrus note.
- Salt and pepper – Season the bird to taste.
Instructions
- Preheat your oven to 325°F (or 350°F for a conventional oven).
- Make the herb butter by combining softened butter, garlic, rosemary, sage, thyme, salt, and pepper.
- Pat the turkey or chicken dry, then rub the herb butter generously over the skin and under it.
- Roast the bird on a rack in a roasting pan, checking for doneness after 90–100 minutes. The internal temperature should reach 165°F.
- To make the gravy, cook shallots in butter until softened, add chicken stock, lemon peel, thyme, and sage. Simmer to reduce the sauce by half.
- Baste the bird halfway through roasting with the sauce and serve with the light gravy.
Serve With
Pinot Noir, Chardonnay
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Chardonnay
Chardonnay is one of the most popular and widely planted white wine grape varieties in the world.
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