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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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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. 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:
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° 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.
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 for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (2-1/2 cups gravy).
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