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
- 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
- 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, 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.
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