Roast Rosemary Turkey

Pat turkey dry inside and out. In small bowl and using fork, mash together chopped rosemary, garlic and half each of the salt and pepper to make paste. Stir in 1 tbsp (15 mL) of the oil. Rub all over body and inside cavities of turkey. Insert 2 bay leaves in body and 1 in neck cavity; place three-quarters of the onions in body cavity and remainder in neck cavity. Skewer cavities closed. Tie legs together with kitchen string; tuck wings under back. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)

Place turkey, breast side up, on greased rack in roasting pan. Insert meat thermometer in thickest part of thigh. Brush with remaining oil; sprinkle with remaining salt and pepper. Scatter rosemary sprigs and remaining bay leaves in pan; pour in wine and stock. Tent loosely with foil. Roast in 325°F (160°C) oven for 2 hours, adding 1/2 cup (125 mL) water to pan after 1 hour if almost dry. Remove foil; roast, basting with drippings every 15 minutes, until thermometer registers 185°F (85°C), about 1 hour. Remove skewers. Lift turkey onto warmed platter; tent with foil and let stand for at least 15 minutes or for up to 30 minutes before carving.

Gravy: Discard rosemary sprigs and bay leaves from pan; skim all but 2 tbsp (25 mL) fat from pan drippings. Whisk in flour and tomato paste. Place pan over medium heat; cook for 1 minute, stirring and scraping up brown bits. Gradually whisk in stock. Add onions, bay leaves and any juices from turkey cavity. Bring to boil; reduce heat and simmer, stirring, until thick enough to coat spoon, about 5 minutes. Strain through fine sieve into warmed gravy boat.