- 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 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).
Reviews forRosemary 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."