- 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).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Rosemary Roasted Turkey
"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."