Farmhouse Roast Turkey with Rosemary Gravy

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Basting promotes browning, and hot drippings help seal the skin to hold in juices and keep the turkey moist. You'll have plenty of Rosemary Gravy to go over the stuffing and potatoes, and to use on open-faced turkey sandwiches later.

Yield: 12 servings (serving size: 6 ounces turkey and 1/3 cup gravy)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 440
  • Calories from fat: 26%
  • Fat: 12.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 3g
  • Protein: 71g
  • Carbohydrate: 5.4g
  • Fiber: 0.6g
  • Cholesterol: 221mg
  • Iron: 5.5mg
  • Sodium: 574mg
  • Calcium: 56mg

Ingredients

  • 1 (12-pound) fresh or frozen turkey, thawed
  • 2 cups coarsely chopped onion
  • 1 cup coarsely chopped celery
  • 2 tablespoons chopped fresh rosemary, divided
  • 1 3/4 teaspoons salt, divided
  • 3/4 teaspoon black pepper, divided
  • Cooking spray
  • 2 tablespoons butter, melted
  • 5 cups Homemade Turkey Stock, divided
  • 1/3 cup all-purpose flour
  • 1/4 cup water
  • 2 tablespoons cornstarch

Preparation

  1. Preheat oven to 325°.
  2. Remove neck, heart, gizzard, and liver from turkey. Reserve neck, heart, and gizzard for Homemade Turkey Stock; discard liver. Rinse turkey thoroughly with cold water; pat dry. Trim excess fat. Combine onion, celery, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stuff body cavity with onion mixture. Tie ends of legs with twine. Lift wing tips up and over back; tuck under bird.
  3. Place a roasting rack coated with cooking spray in a roasting pan. Place turkey, breast side up, on rack. Brush with butter; sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Pour 1 cup Homemade Turkey Stock in bottom of pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Cover turkey breast tightly with foil. Bake at 325° for 2 hours, basting with 1/3 cup Homemade Turkey Stock every 30 minutes (1 1/3 cups total). Remove foil; bake an additional 1 1/2 hours or until thermometer registers 180°, basting with 1/3 cup Homemade Turkey Stock every 30 minutes (2/3 cup total). Remove turkey from oven; let stand 30 minutes. Discard skin.
  4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and snip off 1 bottom corner of bag. Drain pan drippings into a measuring cup, stopping before the fat layer reaches the opening. Reserve 2 tablespoons fat, and discard remaining fat. Combine the pan drippings with 2 cups Homemade Turkey Stock.
  5. Heat 2 tablespoons reserved fat in bottom of roasting pan over medium heat. Add flour, stirring with a whisk. Cook 1 minute, stirring constantly. Stir in the pan drippings mixture. Combine water and cornstarch, stirring with a whisk. Add the cornstarch mixture to pan, stirring with a whisk. Bring to a boil, stirring frequently. Add 1 tablespoon rosemary. Reduce heat, and simmer 5 minutes or until sauce thickens. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve gravy with turkey.
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