Rosemary Roast Turkey Recipe

Name: Rosemary Roast Turkey Recipe
Prep time: 45 min
Total time: 4 h
Yield: 8 - 10 serving(s)
Ingredients: 6 tbsp. (3/4 stick) unsalted butter, at room temperature; 2 tbsp. plus 1 sprig chopped fresh rosemary, divided, plus more for garnish; 1 tbsp. chopped fresh thyme; 1 clove garlic, chopped; 1 tsp. lemon zest, lemon halved after zesting, plus more for garnish; Kosher salt and freshly ground black pepper; 4 medium carrots, chopped; 3 shallots, halved; 1 (12- to 14-pound) turkey, giblets discarded and neck reserved; Rosemary Roast Turkey drippings; 1/2 c. dry white wine; 2 tbsp. pure honey; 1/4 c. all-purpose flour; 4 c. chicken stock

This flavorful turkey is packed with seasonal herbs!

By Paula SuttonPublished: Oct 19, 2023

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Becky Luigart-Stayner

Yields:

8 - 10 serving(s)

Prep Time:

45 mins

Total Time:

4 hrs

When Paula Sutton of Hill House Vintage celebrates Christmas, she does it the way the British do: with a big roast turkey! This centerpiece dish is prepared in the classic style, with plenty of herbs and aromatics flavoring the meat, and a rich, thick gravy.

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Ingredients

For the turkey:

6 Tbsp. (3/4 stick) unsalted butter, at room temperature
2 Tbsp. plus 1 sprig chopped fresh rosemary, divided, plus more for garnish
1 Tbsp. chopped fresh thyme
1 clove garlic, chopped
1 tsp. lemon zest, lemon halved after zesting, plus more for garnish
Kosher salt and freshly ground black pepper
4 medium carrots, chopped
3 shallots, halved
1 (12- to 14-pound) turkey, giblets discarded and neck reserved

For the gravy:

Rosemary Roast Turkey drippings
1/2 cup dry white wine
2 Tbsp. pure honey
1/4 cup all-purpose flour
4 cups chicken stock
Kosher salt and freshly ground black pepper

Directions

1. Step 1Make the turkey: Preheat oven to 350°F. Combine butter, chopped rosemary, thyme, garlic, and lemon zest in a bowl. Season with salt and pepper. Place carrots, shallots, turkey neck, and 2 cups water in a roasting pan; top with a roasting rack.
2. Step 2Loosen skin on turkey breasts, and rub half of the butter mixture under skin. Rub the remaining butter on the outside of the turkey (including the thighs). Season turkey, including cavity, generously with salt and pepper. Place halved lemon and rosemary sprig in cavity; place on roasting rack. Tie legs together with kitchen twine and tuck wings under.
3. Step 3Roast, basting every 30 minutes and adding more water to pan if vegetables begin to scorch, until an instant-read thermometer reaches 165°F when inserted into thickest part of thigh, 2 to 3 hours. Gently tilt turkey to release any juices from cavity into pan. Transfer turkey to a cutting board; let rest 30 minutes before carving.
4. Step 4Make the gravy: Scrape brown bits from bottom of pan, any drippings, and turkey neck into a large, straight-sided skillet. Cook over medium-high heat, stirring often, until dark brown and thickened, 12 to 14 minutes. Add wine and honey. Simmer, stirring often, until syrupy, 3 to 5 minutes. Sprinkle with flour and cook, stirring, 30 seconds. Gradually stir in chicken stock and simmer, stirring often, until thickened, 14 to 16 minutes. Pour through a fine wire-mesh strainer. Season with salt and pepper.