Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (14- to 15-pound) turkey 2 tb Flour
Salt and pepper 1 tb Lemon juice
1/4 c Unsalted butter, softened 1 (750-milliliter) bottle dry
1 c Water -red wine, preferably Merlot
1 c Chicken broth Formatted by Manny Rothstein

Remove neck and giblets from turkey. Wash turkey well, then pat dry
and season inside and out with salt and pepper.
Rub turkey with butter and place on rack in roasting pan. Roast at
400 degrees 30 minutes, then reduce temperature to 325. Add water to
pan. Roast, basting every 15 minutes, until until nicely browned and
thermometer inserted into deepest part of thigh reads 175 degrees
(155 degrees. Manny), 15 minutes per pound. Keep turkey warm under
foil while making gravy.
Skim fat from juices in roasting pan and reserve 1/4 cup of fat.
Deglaze pan with wine, bringing to boil and scraping bottom of pan to
remove any sticky brown bits.
In saucepan whisk together fat and flour and cook over moderately
low heat 3 minutes. Add wine, slowly whisking, and simmer until
thickened, about 5 minutes. Stir in lemon juice and salt and pepper
to taste and serve along side turkey.
Makes 14 to 16 servings.

Each of 14 servings contains about: 486 calories 264 mg sodium 202 mg
cholesterol 23 grams fat 2 grams carbohydrates 56 grams protein 0
fiber.

From Jon Hill, Copyright Los Angeles Times, November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-26-95

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