Turkey, Rosemary Roasted

By fireandfrost

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 all-purpose flour

Details

Adapted from tasteofhome.com

Preparation

Step 1

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Place the garlic (face-down), 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.
Brush turkey with oil and sprinkle with rosemary, salt and pepper. Cover with cheesecloth dipped in melted butter. 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.
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).