Holiday Recipes

 

Rosemary garlic roast turkey

If the Italians had invented roast turkey, it would have turned out something like this. Wonderfully fragrant with garlic and rosemary, you may never cook turkey any other way again.

12 to 15 lb. (5.5 to 7 kg.) whole turkey, fully defrosted if frozen
8 cloves garlic, squished
1/4 cup (50 mL) chopped fresh rosemary (or 2 tbsp./30 mL dried)
1/4 cup (50 mL) olive oil
1 tbsp. (15 mL) coarse salt
1 tsp. (5 mL) black pepper

  1. Preheat the oven to 325° F (160° C).
  2. In a small bowl or food processor mash together the garlic, rosemary, olive oil, salt and pepper so that it forms a thick paste.
  3. By hand, gently pull the skin away from the turkey breast at the front of the breast (near the neck opening) to form a sort of pocket. Rub some of the rosemary garlic paste onto the breast meat under the skin — reaching in as far as you can without tearing the skin. Rub the remaining rosemary garlic paste all over the skin of the turkey and in the cavity. Add the stuffing, if you’re using it, and place the turkey, breast-side-up, on a rack in a shallow roasting pan. Tuck the wings underneath the bird and tie the legs together with kitchen string.
  4. Place the turkey into the preheated oven — do not cover the pan. Roast, basting every 15 to 20 minutes with the pan juices, until a meat thermometer inserted into the inner thigh reaches 170° F (77° C) and the juices run clear when the thigh is pricked with a skewer. This will take anywhere from 3 to 4-1/4 hours (depending on the size of the turkey and whether it is stuffed or not). The only definite way to know if the turkey is cooked is by using a meat thermometer. Remove roasting pan from the oven and let the turkey rest at room temperature for about 15 minutes before carving.
Rosemary Garlic Gravy

1/4 cup (50 mL) fat from the roasting pan
1/4 cup (50 mL) flour
2 cups (500 mL) defatted turkey pan juices, turkey broth, water, or a combination

In a saucepan, combine the fat from the roasting pan and the flour. Cook, stirring to eliminate any lumps, for just a minute or two. Whisk in the turkey juices, broth, or whatever liquid you’re using and cook, stirring constantly, until the gravy thickens. Let simmer over low heat, whisking occasionally, for 6 to 8 minutes. Serve hot.
Serve turkey with pan juices or use the juices to make gravy. Makes 12 to 18 servings. Gravy makes about 2-1/2 cups.

How kids can help:

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With clean hands, kids can help coat the turkey with the herb and garlic mixture.

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Older children (10 and up) can help stir the simmering gravy, with adult supervision.
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