Rosemary Roasted Turkey Recipe
Rosemary Roasted Turkey Recipe photo by Taste of Home
Next Recipe

Rosemary Roasted Turkey Recipe

Read Reviews
5 2 3
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 3-1/2 hours + standing
MAKES:14 servings
TOTAL TIME: Prep: 30 min. Bake: 3-1/2 hours + standing
MAKES: 14 servings

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

Nutritional Facts

8 ounces cooked turkey with 2 tablespoons gravy: 658 calories, 31g fat (10g saturated fat), 254mg cholesterol, 328mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 74g protein .

Directions

  1. 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.
  2. 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.
  3. For gravy, strain drippings into a small bowl. In a small saucepan, 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).
Originally published as Rosemary Roasted Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p115

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Rosemary Roasted Turkey

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
off2cook User ID: 7937855 195583
Reviewed Aug. 17, 2014

"I never really loved turkey. I must admit, this recipe, made a turkey lover out of me. Made this for Thanksgiving one time and it was a huge hit with my family. Makes excellent gravy too. Definitely made this again and again."

MY REVIEW
thomsmom User ID: 2041371 195581
Reviewed Nov. 18, 2013

"This is fantastic. It looks at first glance at the recipe list to be complicated but its not. people who do/will not use alcohol can substitute white grape juice or possibly cider which may be a little less sweet."

Loading Image