The Chew: Roasted Turkey With Vin Santo Gravy Recipe

The Chew: Roasted Turkey With Vin Santo Gravy

While sharing a hypothetical Thanksgiving Day timeline, the hosts of The Chew explained that 11:30 AM is the time to season and prep your turkey while preheating the oven. The idea is to think ahead and plan out your day and even your week, so that you’re not overly stressed when it comes time to prepare the big meal. To serve as the example of a turkey and how to prepare it for Thanksgiving, Mario Batali shared his recipe for Roasted Turkey with Vin Santo Gravy. This delicious recipe is complete with a brine to add flavor as well as the gravy that makes the star dish feel complete!

To find out how you can make this turkey at home, click next page.


The Chew: Roasted Turkey With Vin Santo Gravy Recipe Ingredients

The Chew: Roasted Turkey With Vin Santo Gravy Recipe

Mario Batali’s Roasted Turkey with Vin Santo Gravy is the perfect recipe to serve as the star of your Thanksgiving Day spread! (artbystevejohnson / Flickr)

  • 4 onions – peeled, quartered, divided
  • 1 lemon – halved
  • 1 C saba
  • 1 turkey – 12-15 lbs, neck and gizzards saved
  • 1 C olive oil – divided
  • 2 bunches sage leaves
  • kosher salt and freshly ground black pepper

For the Brine:

  • 1 C sea salt
  • 1 bunch sage
  • 2 C maple syrup
  • 1 gallon ice water
  • 1 gallon water
  • 1 bunch fresh rosemary
  • 1 tbsp dried thyme
  • 10 cloves garlic – smashed with skin on
  • 2 C apple cider

For the Vin Santo Gravy:

  • 1/4 C flour
  • 1/4 C Vin Santo
  • 1/4 C turkey drippings
  • 3 C turkey stock


The Chew: Roasted Turkey With Vin Santo Gravy Recipe Directions

For the Brine:

  1. In a large stock pot, combine the sea salt, water, sage, rosemary, maple syrup, garlic cloves, and thyme
  2. Bring to a boil and stir constantly to dissolve the salt
  3. Remove from the heat and let cool to room temperature
  4. When the mixture has cooled pour it into a clean 5-gallon bucket or pot
  5. Stir in the ice water and cider
  6. Put the turkey, breast-side-down, into the brine
  7. Be sure the cavity is filled and the turkey is completely covered
  8. Put the bucket into the fridge overnight, but for no longer than 12 hours
  9. Remove the turkey and carefully drain off excess liquid, then pat dry and throw out the excess brine

For the Turkey:

  1. Preheat the oven to 425 degrees
  2. Put half the onions, gizzards, and neck into the bottom of the roasting pan to use as a rack
  3. Drizzle with 2 tbsp of olive oil and season with salt and pepper
  4. Loosen the skin of the turkey and rub underneath the skin with salt and pepper and olive oil
  5. Put 1 lemon, 1 onion, and a good amount of sage into the cavity of the turkey
  6. Fold the wings of the turkey under and tie the legs together with twine
  7. Put on top of the onions and drizzle with olive oil, salt, and pepper
  8. Put in the oven and let cool at 425 degrees for 30 minutes, then drop the temperature to 350 degrees and keep cooking for approximately 10-15 minutes per pound, until the thickest part of the thigh is 180 degrees and the breast is 165 degrees
  9. After one hour of cooking, brush saba over the turkey
  10. Remove the turkey from the oven and place it on a cutting board
  11. Cover the turkey with foil and let it rest for 20-30 minutes, then remove to a platter or break into pieces and put on a platter

For the Gravy:

  1. Put the roasting pan with 1/4 C turkey drippings over medium heat
  2. Add the flour and whisk, cooking for 1-2 minutes
  3. Put a medium sauce pot over medium heat
  4. Add the turkey stock to the roasting pan and whisk to combine
  5. Let cook for about 3-4 minutes, until thickened slightly
  6. Add the wine to the hot, empty sauce pot and let reduce slightly
  7. Strain the gravy into the wine and throw out any solids
  8. Whisk to combine and let reduce for another couple minutes
  9. Season with salt and pepper then serve over the turkey


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