Dinde au citron, au miel et au romarin
[addthis tool="addthis_inline_share_toolbox"]
    [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
    40minutes
    [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
    3hours 10
    portions
    6-8
    [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
    Main course
    [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
    40minutes
    [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
    3hours 10
    portions
    6-8
    [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
    Main course
    Dinde au citron, au miel et au romarin
    [addthis tool="addthis_inline_share_toolbox"]
      [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
      40minutes
      [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
      3hours 10
      portions
      6-8
      [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
      Main course
      [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
      40minutes
      [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
      3hours 10
      portions
      6-8
      [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
      Main course
      [wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
      • 1 turkey, about 4 kg (9 lb)
      • 80 mL (1/3 cup) room-temperature butter
      • 180 mL (3/4 cup) room-temperature white wine
      • 30 mL (2 tablespoons) cornstarch diluted in 60 mL (1/4 cup)
      • 2 medium onions
      • 250 mL (1 cup) chicken bouillon
      • 4 lemons
      • 7 sprigs of fresh rosemary
      • 5 mL (1 teaspoon) freshly ground black pepper
      • 45 mL (3 tablespoons) honey
      • 45 mL (3 tablespoons) chicken bouillon concentrate
      • 1 turkey, about 4 kg (9 lb)
      • 80 mL (1/3 cup) room-temperature butter
      • 180 mL (3/4 cup) room-temperature white wine
      • 30 mL (2 tablespoons) cornstarch diluted in 60 mL (1/4 cup)
      • 2 medium onions
      • 250 mL (1 cup) chicken bouillon
      • 4 lemons
      • 7 sprigs of fresh rosemary
      • 5 mL (1 teaspoon) freshly ground black pepper
      • 45 mL (3 tablespoons) honey
      • 45 mL (3 tablespoons) chicken bouillon concentrate
      [wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
      1. Preheat oven to 160°C (325°F).
      2. Rinse the turkey inside and out with cold water; blot dry with paper towel. Reserve.
      3. In a small bowl, combine butter, 60 mL (1/4 cup) white wine, chicken bouillon concentrate, honey and half of pepper. Remove leaves from 2 rosemary sprigs (to obtain about 30 mL / 2 tablespoons) and finely chop. Stir into butter mixture. Spread this mixture under turkey skin and over turkey. Slice two lemons and insert under the skin, spreading over the entire turkey.
      4. Sprinkle remaining pepper in the cavity and insert the two whole lemons, remaining rosemary sprigs, onions and 60 mL (1/4 cup) white wine.
      5. Tie thighs together with string. Place turkey, breast side up, on a rack in a roasting pan and insert a meat thermometer in the meatiest part of the thigh (avoid bone). Tent with aluminum foil.
      6. Roast bird in the oven on the lowest rack for 3 hours 15 minutes. Remove aluminum foil and continue to roast for about 30 minutes, or until the thermometer reads 82°C (180°F).
      7. Remove turkey from oven and place on a serving plate. Allow to stand, covered with aluminum foil, for 15 minutes.
      8. In the meantime, pour pan drippings into a bowl. Allow grease to rise to the surface and then remove with a spoon. Strain the liquid using a fine strainer. You should have about 1-1 1/2 cups. Reserve.
      9. Place the roasting pan on the stove and heat over medium-high heat. Add remaining white wine and stir, scraping browned bits from bottom of the pan. Allow to simmer for 1 minute. Add turkey drippings and chicken bouillon; bring to a boil. Stir in diluted cornstarch. Allow to boil, stirring, until sauce thickens slightly. Transfer to a hot gravy boat.
      10. Serve the turkey with the gravy.