Navy-Style Roasted Turkey

Follow our step-by-step guide on how to make Navy-Style Roasted Turkey.

1. Step 1

   Begin by preheating your oven to a cozy 300 degrees F (150 degrees C). Position a turkey roasting rack snugly in a roasting pan, ready to cradle your turkey.

2. Step 2

   Next, remove the neck and giblet package from the turkey's cavity, if present. Rinse the turkey thoroughly, both inside and out, and pat it dry with paper towels. Place the turkey on the roasting rack, ensuring it’s stable and ready for seasoning.

3. Step 3

   With gentle fingers, loosen the skin over the breast of the turkey. This is where the magic happens! Distribute the chilled butter cubes evenly beneath the skin, ensuring every bite will be rich and flavorful. To keep the skin in place while roasting, secure it with a few wooden toothpicks.

4. Step 4

   In a large bowl, combine the baby carrots, chopped onions, celery, halved garlic, fresh thyme, sage, bay leaves, and a generous sprinkle of salt and black pepper. This aromatic mixture will not only flavor the turkey but also create a delightful base in the roasting pan. Stuff the turkey's cavity with as much of this mixture as it can hold, and scatter any remaining veggies in the bottom of the pan.

5. Step 5

   Now, lift the turkey upright and pour the entire bottle of chilled Chardonnay into the cavity, allowing the wine to flow into the pan below. This will keep the turkey moist and add a lovely depth of flavor. Lay the turkey back down on the rack and, if you like, truss the legs for a neat presentation. Cover the turkey loosely with aluminum foil to protect it during the initial roasting.

6. Step 6

   Roast your turkey in the preheated oven for about 7 hours, or until the meat is no longer pink at the bone and the juices run clear. This slow roasting will ensure a tender and juicy turkey. After 7 hours, carefully remove the foil and let the turkey roast for an additional 25 to 30 minutes, until the skin is beautifully browned and crisp. To check for doneness, insert an instant-read thermometer into the thickest part of the thigh; it should read 180 degrees F (82 degrees C).

7. Step 7

   Once done, remove the turkey from the oven and let it rest for about 10 minutes before carving. This resting period allows the juices to redistribute, ensuring every slice is moist and flavorful. Serve the roasted turkey alongside the cooked carrots, onions, and celery for a complete and satisfying meal.