CITRUS CHARDONNAY ROAST TURKEY WITH POTATOES
2 sticks Unsalted butter, softened
1 1/4 cups Robert Rothschild Farm Citrus Chardonnay Sauce
2 Lemons, zested, 1 sliced, 1 halved
8 lb. Turkey breast or whole turkey
1 lb. Red skin potatoes, halved
Salt & pepper
In a food processor combine softened butter, 1 teaspoon lemon zest and 3/4 cup Citrus Chardonnay Sauce until well incorporated. Set aside 1/2 cup of mixture to serve with dinner rolls, if desired.
Cut potatoes in half before placing in a small mixing bowl. Drizzle with olive oil, remaining lemon zest and season with salt and pepper, stir to coat.
Preheat oven to 325 degrees F. Place turkey in roasting pan. Carefully lift skin around the top of the turkey breast. Fill in between the skin and the meat with the citrus butter mixture and several slices of lemon. Massage top of turkey with 1/4 cup of Citrus Chardonnay Sauce. Squeeze lemon halves over turkey. If preparing a whole turkey, place remaining lemon inside the cavity. Bake for 60 minutes. After 60 minutes, add potatoes to roasting pan and baste turkey with remaining 1/4 cup of Citrus Chardonnay Sauce. Cover and return to oven, bake for another 75 - 80 minutes. Continue cooking until the internal temperature reaches 165 degrees F.