Roasted Turkey With Rosemary-Garlic Butter Rub And Pan Gravy Recipe

Name: Roasted Turkey With Rosemary-Garlic Butter Rub And Pan Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12-pound) fresh or frozen turkey, thawed; 1/4 cup butter, softened; 1 tablespoon chopped fresh rosemary, divided; 1 1/4 teaspoons salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/2 teaspoon ground coriander; 4 garlic cloves, minced; 2 carrots, coarsely chopped (1 1/4 cups); 2 celery stalks, coarsely chopped (about 1 cup); 1 medium onion, coarsely chopped (about 2 1/2 cups); Cooking spray; 3 cups fat-free, lower-sodium chicken broth, divided; 3 tablespoons all-purpose flour; 3 tablespoons water

Servings: persons

1 (12-pound) fresh or frozen turkey, thawed
1/4 cup butter, softened
1 tablespoon chopped fresh rosemary, divided
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon ground coriander
4 garlic cloves, minced
2 carrots, coarsely chopped (1 1/4 cups)
2 celery stalks, coarsely chopped (about 1 cup)
1 medium onion, coarsely chopped (about 2 1/2 cups)
Cooking spray
3 cups fat-free, lower-sodium chicken broth, divided
3 tablespoons all-purpose flour
3 tablespoons water

1
Preheat oven to 425u00b0.
2
Remove giblets and neck from turkey; discard liver. Reserve neck and giblets. Pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
3
Combine butter, 2 teaspoons rosemary, 1 teaspoon salt, 1/4 teaspoon pepper, coriander, and garlic in a small bowl. Rub butter mixture under loosened skin and over breasts and drumsticks. Tie legs together with kitchen string. Place remaining 1 teaspoon rosemary, reserved giblets, neck, carrots, celery, and onion in the bottom of a large roasting pan coated with cooking spray. Add 1/2 cup broth. Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack. Bake turkey at 425u00b0 for 30 minutes.
4
Reduce oven temperature to 325u00b0 (do not remove turkey from oven). Add 1/2 cup broth to pan. Bake an additional 30 minutes. Rotate pan in oven; bake an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 165u00b0. Remove from oven; let stand on a cutting board for 30 minutes. Discard skin.
5
Place a large zip-top plastic bag inside a 4-cup glass measure. Strain pan drippings into bag; let stand 10 minutes. Discard solids. Seal bag; snip off 1 bottom corner of bag. Drain pan drippings into a medium saucepan, stopping before fat layer reaches the opening. Add remaining 2 cups broth to pan; bring to a boil. Combine 3 tablespoons flour and 3 tablespoons water in a small bowl, stirring with a whisk until smooth. Stir the flour mixture into broth mixture, and boil 1 minute or until thickened, stirring constantly. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (12-pound) fresh or frozen turkey, thawed, 1/4 cup butter, softened, 1 tablespoon chopped fresh rosemary, divided, 1 1/4 teaspoons salt, divided, and more.

Yes, Roasted Turkey With Rosemary-Garlic Butter Rub And Pan Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Turkey With Rosemary-Garlic Butter Rub And Pan Gravy

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