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Rosemary Roasted Turkey Recipe

Rosemary Roasted Turkey Recipe

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 YIELD: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

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).

Nutritional 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 Pairings

Full-Bodied White Wine

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