The secret to this flavorful gravy is the whole bottle of wine that simmers in the roasting pan while the turkey cooks. It adds acidity and brightness to the pan drippings, plus it helps to keep the meat moist while cooking. Any dry white will do, such as pinot grigio or sauvignon blanc.
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Dry-brine turkey (Step 1) up to 2 days ahead. Refrigerate giblet stock (Step 2) for up to 2 days.
Thawing a turkey in the refrigerator takes at least 24 hours for every 4 to 5 pounds of meat. But if you find your bird is still partially frozen on Thanksgiving morning, try this quick-thaw method that only takes 30 minutes per pound: Submerge your wrapped turkey in a sink filled with cold water. Switch out the water every hour to ensure you maintain a safe temperature.