- Preheat oven to 160°C (325°F).
- Rinse the turkey inside and out with cold water; blot dry with paper towel. Reserve.
- In a small bowl, combine butter, 60 mL (1/4 cup) white wine, chicken bouillon concentrate, honey and half of pepper. Remove leaves from 2 rosemary sprigs (to obtain about 30 mL / 2 tablespoons) and finely chop. Stir into butter mixture. Spread this mixture under turkey skin and over turkey. Slice two lemons and insert under the skin, spreading over the entire turkey.
- Sprinkle remaining pepper in the cavity and insert the two whole lemons, remaining rosemary sprigs, onions and 60 mL (1/4 cup) white wine. Tie thighs together with string. Place turkey, breast side up, on a rack in a roasting pan and insert a meat thermometer in the meatiest part of the thigh (avoid bone). Tent with aluminum foil.
- Roast bird in the oven on the lowest rack for 3 hours 15 minutes. Remove aluminum foil and continue to roast for about 30 minutes, or until the thermometer reads 82°C (180°F).
- Remove turkey from oven and place on a serving plate. Allow to stand, covered with aluminum foil, for 15 minutes.
- In the meantime, pour pan drippings into a bowl. Allow grease to rise to the surface and then remove with a spoon. Strain the liquid using a fine strainer. You should have about 1-1 1/2 cups. Reserve.
- Place the roasting pan on the stove and heat over medium-high heat. Add remaining white wine and stir, scraping browned bits from bottom of the pan. Allow to simmer for 1 minute. Add turkey drippings and chicken bouillon; bring to a boil. Stir in diluted cornstarch. Allow to boil, stirring, until sauce thickens slightly. Transfer to a hot gravy boat.
- Serve the turkey with the gravy.
The best way to check if poultry is cooked is to use a meat thermometer.
The internal temperature of poultry must reach 82°C (180°F).
The thermometer must be inserted in the meatiest part of the thigh , avoiding the fat and bones.
Other signs that poultry is sufficiently cooked:
- The drumstick easily pulls away from the socket;
- The juices from the bird run clear (not pink) when pierced;
- The meat has lost its pinkish hue.