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Rosemary Roasted Turkey

Total Time

Prep: 30 min. Bake: 3-1/2 hours + standing

Makes

14 servings (2-1/2 cups gravy)

Perching a turkey on top of onions makes for a tender and flavorful bird. The onions will cook down and caramelize in the pan drippings—if you like, you can serve them alongside the carved turkey, and spread the roasted garlic on bread or rolls. The pairing of white wine and rosemary creates a mouthwatering gravy. —Taste of Home Test Kitchen
Rosemary Roasted Turkey Recipe photo by Taste of Home

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° until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, 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 until thickened, 2 minutes. Serve with turkey.

Nutrition Facts

8 ounces cooked turkey with 2 tablespoons gravy: 658 calories, 31g fat (10g saturated fat), 254mg cholesterol, 328mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 74g protein.

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