Roasted Turkey with Garlic-Rosemary Gravy

Roasted Turkey with Garlic-Rosemary GravyThis Roasted Turkey with Garlic-Rosemary Gravy will be the star of your holiday feast. 

Roasted Turkey with Garlic-Rosemary Gravy
Makes about 10 servings
  • 1 (12-pound) turkey, thawed
  • 3 tablespoons canola oil, divided
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 5 clementines or satsumas, halved
  • 2 medium yellow onions, cut into wedges
  • 2 cups chicken broth
  • 4 large sprigs fresh rosemary
  • 4 sprigs fresh sage
  • 1 large head garlic
  • Garlic-Rosemary Gravy (recipe follows)
  • Garnish: fresh rosemary, fresh sage, roasted garlic, Browned Clementine Halves (recipe follows)
  1. Preheat oven to 425°. Spray rack of a roasting pan with cooking spray.
  2. Place turkey, breast side up, on prepared rack, and pat dry with paper towels. Rub turkey inside and out with 2 tablespoons oil; sprinkle with salt and pepper. Place 2 clementine halves and onion wedges in turkey cavity. Tie legs with butcher’s twine. Pour broth into pan. Add rosemary, sage, and remaining clementine halves to pan.
  3. Cut ¼ inch off top end of garlic head, keeping cloves intact. Place garlic, cut side up, on a sheet of foil. Drizzle with remaining 1 tablespoon oil, and wrap in foil. Place foil packet on rack with turkey. Loosely cover turkey with foil.
  4. Bake for 30 minutes. Reduce oven temperature to 325°. Uncover and bake garlic until soft, about 20 minutes more. Remove garlic; continue baking turkey until a meat thermometer inserted in thigh registers 170°, about 1 hour and 55 minutes more. Remove from oven, and let turkey stand for 20 minutes before carving. Scrape any browned bits from roasting pan; reserve 1 cup turkey drippings and roasted garlic for Garlic-Rosemary Gravy. Garnish with rosemary, sage, additional roasted garlic, and Browned Clementine Halves, if desired. Serve with Garlic-Rosemary Gravy.

Garlic-Rosemary Gravy
  • 1 reserved roasted garlic head
  • 6 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups chicken broth
  • 1 cup reserved turkey drippings
  • 3 tablespoons clementine juice
  • 2 teaspoons chopped fresh rosemary
  1. Squeeze garlic pulp into a small bowl; mash with a fork.
  2. In a large saucepan, whisk together flour, salt, and pepper. Whisk in broth, reserved 1 cup turkey drippings, clementine juice, rosemary, and mashed garlic. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low; simmer, whisking constantly, until thickened, about 2 minutes. Sprinkle with additional pepper.

Browned Clementine Halves
  1. Cut clementines in half. In a large skillet, heat 1 tablespoon canola oil over medium heat. Place clementines, cut sides down, in skillet. Cook just until lightly browned, about 1½ minutes.

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