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Rosemary Roasted Turkey

Our home economists perch a turkey on top of whole onions, which can be served alongside the carved bird. The pairing of white wine and rosemary creates a mouth-watering gravy. —Taste of Home Test Kitchen, Greendale, Wisconsin

14 ServingsPrep: 30 min. Bake: 3-1/2 hours + standing

Ingredients

3 whole garlic bulbs
6 large onions, halved
5 fresh rosemary sprigs
1 turkey (14 to 16 pounds)
2 cups white wine
3 tablespoons olive oil
1 tablespoon minced fresh rosemary
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour

Directions

Remove papery outer skin from garlic (do not peel or separate
cloves). Cut tops off of garlic bulbs. Place the garlic, onions and
rosemary sprigs in a shallow roasting pan. Pat turkey dry. Tuck
wings under turkey; tie drumsticks together. Place breast side up
over onion mixture. Pour wine into pan.
Brush turkey with oil and sprinkle with rosemary, salt and pepper.
Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat
thermometer reads 180°, basting occasionally with pan drippings.
Cover loosely with foil if turkey browns too quickly. Cover and let
stand for 20 minutes before slicing.
For gravy, strain drippings into a small bowl. In a small saucepan,

2 of 2

Rosemary Roasted Turkey (continued)

Directions (continued)

melt butter. Stir in flour until smooth; gradually add drippings.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with turkey.
Yield: 14 servings (2-1/2 cups gravy).

Nutrition Facts: 8 ounces cooked turkey with 2 tablespoons gravy equals 658 calories, 31 g fat (10 g saturated fat), 254 mg cholesterol, 328 mg sodium, 12 g carbohydrate, 1 g fiber, 74 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.