DIRECTIONS:
1. Position
oven rack in lowest third of oven. Heat oven to 425 degrees
F.
2. Remove neck and giblets from turkey cavity. Rub turkey
with oil. Spread onion in roasting pan. Place turkey on
top.
3. Roast in heated 425 degree oven 30 minutes. Add 1 cup
broth to pan. Lower oven temperature to 325 degrees. Loosely
tent turkey with aluminum foil. Roast another 3 to 3-1/2
hours or until an instant-read thermometer registers an
internal temperature of 180 degrees in innermost part of
thigh and 170 degrees in breast. Remove to a platter; let
stand 20 minutes.
4. Meanwhile, prepare gravy: Scrape pan drippings into
a small bowl. Skim off fat. Melt butter in a medium-size
saucepan over low heat. Stir in flour. Whisk in 2 cups
strained pan juices and broth. Add wine and salt; simmer
over medium-high heat, stirring, until gravy is thickened,
2 to 3 minutes. Serve with carved turkey.
Nutritional Information: (per serving)
285 Calories;
4 g Protein;
13 g Fat;
5 g Carbohydrate;
262 mg Sodium;
97 mg Cholesterol
