Roast Turkey with Chianti Gravy

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25 min


1 h 5 min


12 servings

Our roast turkey gets the Mediterranean treatment, thanks to Italian seasoning and a robust wine gravy.


  • 6 to 7 kg turkey
  • 12 cups hot italian sausage stuffing , recipe link below
  • 1 tbsp olive oil or butter , at room temperature
  • 1 pinch Italian seasoning
  • 1 pinch fennel seeds , optional
  • 3 cups chicken broth , or giblet broth (see below)
  • 1 onion , chopped
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 1/2 cup Chianti or dry red wine
  • 1 pinch salt


  • Preheat oven to 325F (160C). Remove neck and bag of giblets from turkey. Discard or use for gravy (see step 4). Rinse turkey inside and out under cold running water. Pat dry with paper towels. Place breast-side down in a roasting pan.
  • Stuff neck cavity with enough Hot Italian Sausage Stuffing to just fill. Lightly pack but do not overstuff, since stuffing expands as it heats. Bring neck skin up over back. Sew opening shut or fasten with skewers. Turn bird breast-side up to stuff body cavity. Add enough stuffing to completely fill cavity. (If you have leftover stuffing, see Kitchen Tip below.) Tuck legs under skin flap (if there is one) or sew or fasten shut with skewers. Then cover opening with a piece of foil so that basting juices can’t seep in and turn stuffing soggy. Tuck wing tips under bird.
  • Pat turkey dry with paper towels again, then smear oil all over. Lightly sprinkle with Italian seasoning, then fennel seeds. Tent with 2 large pieces of foil, sealing tightly to pan edges. Roast in centre of preheated oven for 3 hours. Then remove foil and baste turkey with pan juices. Continue to roast, uncovered and basting occasionally, until drumstick moves easily at joint and a meat thermometer inserted into thigh reads 180F (82C). This will take 11/2 to 21/2 more hours, depending on size of bird. If turkey is browning too much in one area, cover just that area with foil. Remove turkey to a cutting board. Loosely cover with foil. Let stand at least 15 min before carving.
  • While turkey is roasting, make a broth from giblets. Place neck, heart, liver and gizzard in a medium-size saucepan. Cover with 4 cups (1 L) water and add onion and bay leaf. Bring to a boil, then reduce heat to low. Simmer, uncovered, until tender, about 30 min. Strain and save liquid. Or skip this step and replace giblet broth with chicken broth in step 5.
  • When turkey is removed from roasting pan, skim fat from pan juices. Place pan over 2 burners on medium heat or pour juices into a medium saucepan. Bring to a boil. While whisking constantly, sieve flour into pan juices. Whisk until smooth and bubbly. Then gradually whisk in wine and giblet broth. Stir until thickened, 5 to 10 min. Taste and add salt, if needed.

Nutrition (per serving)

  • Calories
  • 959,
  • Protein
  • 84 g,
  • Carbohydrates
  • 61 g,
  • Fat
  • 39 g,


Place any extra stuffing on a large sheet of foil. Drizzle with 1 to 2 tbsp (15 to 30 mL) water or chicken broth to moisten. Stir to mix. Cover with another large piece of foil. Fold edges over to seal and pat down to form a long flat packet. Place on a baking sheet. Heat on rack below turkey during last half-hour of roasting. Or place stuffing in a dish. Cover with plastic wrap and microwave on medium-high until hot, stirring occasionally.