Barbecued Turkey with White Wine Gravy | Poultry Recipes | Weber HK
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Cooking tools:
- Grill
- Roasting pan
- Roasting rack
- Instant-read thermometer
- Fine-mesh sieve
- Microplane
- Carving knife
- Kitchen scale
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Stove
- Measuring cup
- Measuring spoon
- Glass
- Spoon
- Plate
Ingredients
- medium garlic cloves, finely chopped
- 50 grams lightly packed fresh Italian parsley leaves, finely chopped
- Kosher salt
- Freshly ground black pepper
- prepared chili powder
- Zest of 2 oranges, removed in strips with a vegetable peeler
- 115 grams (1 stick) unsalted butter, softened
- whole turkey, about 5.4 kilograms, fresh or defrosted, neck and giblets removed
- 480 milliliters low-sodium chicken stock
- large yellow onion, roughly chopped
- large carrot, roughly chopped
- 90 grams collected fat (use melted butter if necessary)
- all-purpose flour
- 960 milliliters low-sodium chicken stock, as needed, plus pan juices
- 120 milliliters dry white wine
- finely chopped fresh Italian parsley leaves
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