Roast Rosemary Turkey

By The Canadian Living Test Kitchen

29 people added this to their Recipe Box

This recipe makes 14 servings

Nutritional Info
Per serving: about	-
cal	429429 cal
pro	61 g61g pro
total fat	16 g16g total fat
sat. fat	5 g5g sat. fat
carb	5 g5g carb
fibre	1 g1g fibre
chol	154 mg154mg chol
sodium	401 mg401mg sodium
% RDI:	-
calcium	66 calcium
iron	3030 iron
vit A	11 vit A
vit C	33 vit C
folate	1010 folate

Bring a touch of the Mediterranean to your table with this lively rosemary-scented turkey. For true rosemary fragrance, use fresh rosemary.

Ingredients

1 turkey , (about 14 lb/6 kg)1 1turkey, (about 14 lb/6 kg)
2 tbsp finely chopped rosemary 2 2tbsp tbspfinely chopped rosemary
6 cloves garlic , minced6 6cloves garlic, minced
1 tsp salt 1 1tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
6 bay leaves 6 6bay leafbay leaves
2 onions , quartered2 2oniononions, quartered
6 6sprigs sprigsfresh rosemary, (or 1 tbsp/15 mL dried)
1 1cup cupdry white wine, (or 1 cup/250 mL water plus 1 tbsp/15 mL white wine or cider vinegar)
1/2 cup turkey stock 1/2 1/2cup cupturkey stock or chicken stock
Gravy:
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
2 tbsp tomato paste 2 2tbsp tbsptomato paste
4 cups Turkey Stock Recipe 4 4cups cupsTurkey Stock Recipe

Preparation

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.

Additional information : Convection Oven Method: Roast in 325°F (160°C) oven for 1 hour. Uncover and add 1 cup (250 mL) water to pan. Roast for 1 hour longer.

Source : Canadian Living Magazine: December 2003