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Rosemary Roasted Turkey

 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 King Arthur Unbleached 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.

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Rosemary Roasted Turkey (continued)

Directions (continued)

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