Roasted Turkey, a Thanksgiving's centerpiece paired with Belle Epoque Rose

PREPARATION:

Step 1: 

• Rinse inside and outside of turkey, and pat dry with paper towels.
• Rub ½ cup kosher salt inside and outside turkey making sure to cover breasts and all around the legs and wings.
• Place in refrigerator for 24 to 48 hrs.

Step 2: 

• When ready to cook, remove from refrigerator and let stand at room temp for 1 hour.
• Combine butter, Champagne and bay leaves in a small saucepan over medium heat, bring to a simmer and remove from heat.

Step 3: 

• Preheat oven to 425°F. with the rack on lowest position.
• Rinse the inside and outside of turkey and pat dry with paper towels.
• Place turkey in a roasting pan, breast side up.
• Tuck wings under and tie legs together with kitchen twine.

Step 4: 

• Place turkey into the oven and roast for 30 minutes, then baste with butter/Champagne mixture.
• Reduce temperature to 350°F.
• Continue to roast, turning turkey halfway through cooking and basting every 20 minutes for about 2 hours or until turkey is golden and thermometer registers 165°.
• Transfer to a rimmed baking sheet and let rest for 30 minutes before carving.

Step 5: 

• Pour reserved pan juices in a glass measuring cup and let stand until fat rises to the top.
• Spoon off fat.

Step 6: 

• Place roasting pan over burner over medium heat, add wine and bring to a simmer, scraping up brown bits with a wooden spoon.
• Add pan juices to roasting pan.
• Whisk flour and stock together to form a paste and slowly whisk into roasting pan until incorporated. Let simmer and cook until reduced by half and gravy is thickened, about 10 minutes.

Step 7: 

• Remove pan from heat and whisk in butter. Strain through a sieve for a smooth texture and season to taste. Serve over sliced turkey.

PAIR with belle epoque rose