Roast Turkey with Herbed Butter and White Wine Gravy Recipe | ALDI US

Ingredients

• 6 cups water
• 6 cubes of Chef’s Cupboard Chicken Bouillon
• 1 10-12 pound Butterball turkey, neck and giblets removed
• 2 tablespoons ground Stonemill Sea Salt Grinder, divided, plus additional to taste
• 2 sticks Countryside Creamery Unsalted Butter, softened
• 1 teaspoon Stonemill Ground Sage
• 2 teaspoons Stonemill Ground Thyme
• 2 teaspoons Stonemill Ground Rosemary
• 2 bunches parsley, trimmed of stems, divided
• 1 tablespoon ground Stonemill Peppercorn Grinder, plus additional to taste
• ¼ cup Carlini Extra Virgin Olive Oil
• 3 lemons, cut in half
• 1 cup Specially Selected Pinot Grigio
• 1/4 cup plus 2 tablespoons Baker's Corner All Purpose Four