Oven Roasted Turkey with Garlic Gravy

Oven Roasted Turkey with Garlic Gravy

Reference: Oven Roasted Turkey with Garlic Gravy
Romertopf Recipes

Ingredients:     For the Turkey

1 cup fresh flat­leaf parsley leaves

1/2 cup fresh sage leaves

1/2 cup fresh rosemary leaves

1/2 cup fresh thyme leaves

22 medium garlic cloves (about 3 heads)

1 (10­ to 12 ­pound) turkey,

1 large or 2 medium onions, sliced into thin rings

2 tablespoons plus 1 teaspoon olive oil

FOR THE Roasted ­garlic gravy
1 head garlic, end cut off, brushed with olive oil and placed in Romertopf Garlic Baker or wrapped in aluminum foil
3 1/2 cups (28 ounces) low­-sodium chicken broth
1/4 cup all-­purpose flour

Preparation: One day ahead:  

Process herbs and garlic in food processor until finely minced. Rinse turkey inside and out with cold water and pat dry.  Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Sprinkle kosher salt and pepper under and over skin. Then spread garlic­herb rub under skin and gently press skin to adhere. Lift wing tips up and over back; tuck into turkey. Refrigerate at least 8 hours or overnight.

To roast:  Let turkey stand at room temperature 1 hour before cooking.  Soak lid to Romertopf 117 (& bottom if unglazed) and garlic baker (if using)  for 15-­20 minutes.  Evenly spread sliced onions over bottom of 117. (This will prevent sticking and flavor drippings.) Brush turkey with olive oil and place in baker.  Top with lid.  Place garlic bulb in clay garlic roaster (or wrap garlic in foil).   Place Clay Roaster and Garlic Baker on lower rack of oven.  Set oven temperature to 425° Fahrenheit.  Roast garlic for 45-­50 minutes. Remove from oven. Continue to roast turkey in covered baker for an additional 2 1/4 to 3 1/2 hours or until juices run clear and thermometer inserted into thigh reads 165° Fahrenheit. Remove Lid and continue to bake, uncovered, until golden and brown, about 15 minutes.

Remove turkey to platter.  Strain juices through seive into 4 cup measuring cup.  Return turkey to clay roaster to keep warm and let stand 20 minutes before carving.  

Prepare gravy while turkey rests:   Pour drippings into 4­cup glass measure, and skim off fat that rises to surface, reserving 1 tablespoon fat.  Add enough broth to drippings to measure 3 cups. Separate roasted garlic cloves. Squeeze pulp into small bowl and mash well with fork. In medium saucepan over medium heat, heat reserved fat. Add garlic and flour, and cook, whisking constantly, until lightly browned, about 30 seconds. Gradually whisk in broth mixture. Bring to boil over high heat, whisking constantly, and remove from heat. Carve turkey and serve with gravy.  

NOTE: If turkey is not browning to your liking, simply remove lid of baker during final 15­-20 minutes of roasting 

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