Lemon and Thyme Roast Turkey With White Wine Gravy Lemon and Thyme Roast Turkey With White Wine Gravy

Image: Jeff Coulson | Food Styling: David Grenier | Prop Styling: Aurelie Bryce


This lemon-kissed herbed turkey is equally suitable for a fancy affair or a casual family get-together. Choose a good-quality white wine to use in the gravy, and serve the rest of the bottle to guests at the table.

  • Portion size 18 servings
  • Credits : Canadian Living Magazine: October 2014


  • 1 turkey (7 to 9 kg)
  • 10 fresh thyme
  • 8 cloves garlic
  • 3/4 cups dry white wine
  • 2 1/2 cups sodium-reduced chicken broth
  • 1/2 cup all-purpose flour
Lemon and Thyme Butter:
  • 1/4 cup butter softened
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon each salt
  • 1/2 teaspoon each pepper


Lemon and Thyme Butter: In small bowl, stir together butter, thyme, lemon zest, salt and pepper; set aside.

Remove giblets and neck from turkey; place neck in roasting pan.Twist wings and tuck behind back. Fill turkey cavity with thyme and garlic. Place turkey, breast side up, on rack in roasting pan; rub all over with butter mixture. Roast in 325°F (160°C) oven, basting every 45 minutes, until instant-read thermometer inserted in thickest part of breast reads 170°F (77°C), about 3-1/2 hours.

Wearing oven mitts and using tongs, gently tip turkey, pouring any juices from cavity into roasting pan. Transfer turkey to platter; tent loosely with foil. Let stand for 30 minutes before carving.

Meanwhile, discard turkey neck. Pour juices from roasting pan into heatproof bowl. Skim off and discard fat; set aside. Stir wine into roasting pan; bring to boil over medium-high heat. Continue to boil for 1 minute, scraping up any browned bits from bottom of pan.

Whisk broth with flour until smooth; whisk into roasting pan along with reserved turkey juices. Bring to boil; reduce heat and simmer, whisking often, until thickened, 5 to 8 minutes. Strain into gravy dish; serve with turkey.

Tip from the Test Kitchen: Slice and refrigerate leftover turkey meat in an airtight container for up to 3 days or freeze for up to 3 weeks.

Nutritional facts Per each of 18 servings: about

  • Sodium 306 mg
  • Protein 48 g
  • Calories 351.0
  • Total fat 21 g
  • Potassium 682 mg
  • Cholesterol 178 mg
  • Saturated fat 7 g
  • Total carbohydrate 3 g


  • Iron 9.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Lemon and Thyme Roast Turkey With White Wine Gravy