SW recipe: Rosemary-Lemon-Rubbed Turkey With Caramelized Onion and Garlic Gravy


For the turkey

  • turkey (10–12 pounds)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon zest, finely grated
  • 2 teaspoons fresh rosemary, chopped
  • garlic cloves, minced
  • lemon, cut into wedges, plus extra for serving
  • medium onion, cut into wedges
  • bulb garlic, top and bottom cut off to expose cloves
  • sprigs fresh sage, thyme and/or rosemary, plus extra for serving

For the caramelised onion and garlic gravy

  • large sweet onions, halved and cut into 1/4-inch-thick slices
  • garlic cloves, sliced
  • 1 cup chicken stock or broth
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons fresh sage, chopped


For the turkey

Preheat oven to 325 degrees F.

Remove neck and giblets from turkey (reserve for another use or discard). Rinse turkey body cavity and pat dry with paper towels.

In a small bowl, combine parsley, lemon zest, rosemary, and minced garlic cloves, then season with salt and black pepper. Use your fingers to loosen skin from turkey breast and legs and spread herb mixture under skin over breast and legs.

Place lemon, onion, garlic bulb, and herb sprigs loosely into cavity. Skewer neck skin to back. Tuck drumstick ends under band of skin across tail (if present) or tie drumsticks to tail using 100-percent cotton kitchen string. Twist wing tips under back.

Place turkey, breast side up, on a rack in a shallow roasting pan. Lightly spray surface of turkey with spray oil. Sprinkle with additional salt and black pepper.
Insert an oven-safe thermometer into center of an inside thigh muscle (thermometer should not touch bone). Cover turkey loosely with foil and roast 2 1/2 hours.
Remove foil, then cut band of skin or string between drumsticks so thighs cook evenly. Roast 30–45 minutes more or until thermometer registers at least 175 degrees F in thigh. Drumsticks should move easily in their sockets.
Remove turkey from oven and cover with foil. Let stand 15 minutes before carving.
Remove lemon, onion, garlic, and herb sprigs from cavity and discard. Transfer turkey to a cutting board and carve, removing and discarding skin.

Serve with gravy.

For the caramelised onion and garlic gravy

Lightly spray a large non-stick skillet with spray oil and heat over medium-low heat.

In skillet, place onions and garlic and season with salt. Cook, covered, 13–15 minutes, or until onions are tender and release some liquid, stirring occasionally.

Uncover skillet and increase heat to medium-high. Cook 5 minutes more, or until onions are golden, stirring frequently.

In a blender or food processor, combine caramelised onion mixture, stock, and vinegar and season with black pepper. Cover and blend or process until smooth.

Stir in sage.
Reheat gravy before serving, if needed.

credits: thedailymeal.com

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