... I suggest making up a Chardonnay-based gravy. This gives you something to pair all the oakiness with while enjoying your uber-delicious turkey! Here are 2 recipes that I've used in the past, and I hope that they will help for those that are die-hard Chardonnay drinkers! (And remember, if someone brings a Chardonnay to share with everyone, don't make them feel stupid! Pop it open before you start chowing down on that turkey!) :) Remember - there are no rules; just simply enjoy wine!
Grill-Roasted Herbed Turkey with Chardonnay Gravy
Recipe from Imbibe Magazine
Grill-Roasted Herb Turkey1 cup unsalted butter
1 bottle (750 ml.) Chardonnay
1 12-15 lb. turkey
1/4 cup extra-virgin olive oil
2 Tbsp. salt
1 Tbsp. freshly ground pepper
1 Tbsp. finely chopped thyme, plus sprigs for inside the cavity
1 Tbsp. finely chopped fresh sage, plus sprigs for inside the cavity
2 small onions, halved
1 lemon, halved
Chardonnay Gravy (recipe follows)
Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal barbecue. In a medium saucepan, melt the butter with the Chardonnay until simmering. Remove from heat and soak a large piece of cheesecloth in the butter mixture.
Remove the turkey giblets from the turkey and reserve to make stock for the gravy. Rinse the turkey inside and out; dry well. In a small bowl, make a paste with the olive oil, salt, pepper, and finely chopped herbs. Rub the outside of the turkey with the herb paste and place it on a rack in a roasting pan, breast side up. Tuck the wing tips under the turkey. Stuff the body cavity with the onion and lemon halves and the herb sprigs.
Drape the soaked cheesecloth over the breast of the turkey, covering the top portion of the leg, as well. Reserve the remaining Chardonnay butter for basting.
Place the roasting pan on the grill or barbecue and close the cover. Roast for 30 minutes, then uncover the grill and baste the cheesecloth with the Chardonnay/butter mixture, using a pastry brush. If the bottom of the roasting pan is dry, add 1/2 cup of water to keep the drippings from burning. Reduce heat to medium, cover, and roast, basting the cheesecloth every 30 minutes, for another hour and a half. Add a little more water if the bottom of the pan is dry.
Discard the cheesecloth and baste the turkey with the pan juices. Cover again and roast for another 45 minutes to 1 hour, for a total of 2 3/4 to 3 hours, or until an instant-read thermometer inserted into the thigh, but not touching the bone registers 165 degrees F (the turkey will continue to cook as it rests). Transfer the turkey to a carving board, tent with aluminum foil, and let rest for at least 20 minutes. Pour the drippings through a fine-mesh sieve into a 4-cup glass measure, then skim off the fat and reserve. Reserve the roasting pan/tray for making the gravy. Carve the turkey and serve with Chardonnay Gravy.
Reserved giblets, roasting pan, drippings and fat from Grill-Roasted Herbed Turkey
6 cups water
2 celery stalks, chopped
1 onion, coarsely chopped, plus 1 1/2 cups finely chopped onions
1 carrot, peeled and chopped
1 cup Chardonnay
4 Tbsp unsalted butter
1/4 cup Wondra flour
Salt and freshly ground pepper
In a medium saucepan, combine the giblets, water celery, the coarsely chopped onion and the carrot. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2 hours or so, skimming the surface occasionally. Remove from heat and strain. You should have 2 cups of turkey stock. Use now, or cover and refrigerate.
In a medium saucepan, bring the turkey stock to a low simmer. Place the roasting pan/tray over two burners on the stovetop. Over medium-high heat, add the Chardonnay and turkey stock to the pan and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the liquid by half. Pour through a fine-mesh sieve into a glass measure or pitcher. In the roasting pan, melt the butter with the reserved turkey fat over medium heat and cook the finely chopped onions or 15 minutes, stirring occasionally, until lightly browned. Sprinkle the flour into the pan and whisk in salt and pepper. Cook, whisking constantly, for 2 minutes. Add the hot stock and cook, whisking occasionally, for 5 minutes, or until thickened.
Makes 3 cups.
Recipe from MyRecipes.com
Giblets and neck from a 16- to 20-pound turkey
2 onions (about 3/4 lb. total), quartered
2 carrots (about 1/2 lb. total), cut into chunks
3/4 cup sliced celery
1 quart chicken broth
1/2 teaspoon pepper
1/2 cup cornstarch
Roast turkey (16 to 20 lb.)
2 cups Chardonnay
1. Rinse giblets and neck (chill liver airtight to add later, or save for other uses). Combine giblets, neck, onions, carrots, celery, and 1 cup broth in a 5- to 6-quart pan over medium heat; cover. Bring to a boil, then simmer for 15 minutes. Turn heat to high and boil, uncovered, stirring often as liquid evaporates. Then stir giblets and vegetables until browned and sticking to pan, 12 to 15 minutes.
2. Add remaining 3 cups broth and pepper, stirring to scrape browned bits free. Cover pan. Simmer gently until gizzard is tender when pierced, about 1 1/2 hours. If desired, add liver and cook 10 more minutes.
3. Pour broth through a fine strainer into a bowl. Discard vegetables. Pull meat off neck; finely chop neck meat and giblets. Measure broth and, if needed, add water to make 1 quart.
4. In the pan, smoothly blend cornstarch with 1/3 cup water. Add broth and finely chopped giblets. Stir over high heat until boiling, about 5 minutes.
5. After turkey is done, skim and discard fat from pan juices. Add Chardonnay to roasting pan and, over low heat, scrape browned bits free. Add wine mixture to gravy and bring to a boil, stirring. Add salt to taste.
Notes: Up to 1 day ahead, make broth through step 4; cool, cover, and chill. After turkey roasts, add its pan drippings and the wine to broth and bring to a boil, stirring. For a more delicate flavor, replace 1 cup wine with equal amount of broth.