INGREDIENTS
1 14lb fresh turkey, neck and giblets removed
Salt and freshly ground black pepper
6 tablespoons unsalted butter
1 tablespoon fresh grated ginger
1/4 cup pure maple syrup
1 1/2 tablespoon all purpose flour
1 cup Summerset Kiss Me wine
2 cups of low-sodium canned chicken stock
2/3 cup seedless red and green grapes, each cut in half
DIRECTIONS
Preheat the oven to 425 degrees F.
Generously season neck, body, cavities, and underside with salt and pepper. Place bird on a rack in a roasting pan. Baste with 4 tablespoons of melted butter. Place turkey in the oven and roast for 30 minutes. Baste with butter that has accumulated in the pan. Reduce heat to 350 degrees, and loosely cover with foil. Roast for additional 30 minutes more. Baste again. Continue roasting, basting once an hour, until a meat thermometer registers 170 degrees, in the breast. About 3 hours.
During the last half hour, grate ginger and put in a small saucepan. Add maple syrup and 1 tablespoon of butter. Heat the mixture until the butter has melted and is bubbling. Remove from heat and brush glaze over turkey several times over the last half hour. Remove turkey from the oven and let rest for 30 minutes.
Combine the remaining tablespoon of butter and the flour, mix until smooth. Mix pan drippings and wine together in the roasting pan. Add chicken stock and cook for 7-8 minutes until reduced by half. Add reserved butter and flour mixture and let gravy simmer until slightly thickened, about 8 minutes. Add grapes to gravy and serve with turkey.
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