1. If your bird is frozen, place it in the refrigerator overnight to defrost.
2. Pat the bird dry with paper towels.
3. Preheat your oven to 350 degrees.
4. Rub both sides of the turkey with olive oil.
5. Combine all spices to make a rub. Sprinkle generously onto both sides of the bird.
6. Slice your onions roughly into 1-inch rounds. Peel and wash the carrots.
7. Pour wine and chicken broth into your roasting pan. Line the bottom with
onions, whole carrots, unpeeled garlic cloves and rosemary sprigs. Place the
bird on top of all the vegetables, cut side down.
8. Cook the turkey for 1 ½ – 2 hours until cooked through. Test for doneness with
a meat thermometer. Turkey should reach an internal temperature of 170°F
(77°C) in the breast and 180°F (82°C) in the thigh.
9. Remove turkey from the oven and let it rest for 15 minutes before carving.
10. Enjoy!
Tip:
Here’s an easy and quick way to make some homemade gravy to serve with your
bird. Take your pan drippings and skim all but a few tablespoons of the fat away. Pour into
a saucepan. Unpeel the garlic. Add the garlic and half the cooked onion to the
saucepan. Blend with a hand blender. Combine 1 tbsp corn starch with ½ glass of milk
until dissolved. Add to the saucepan. Stir over medium heat and bring to a simmer. Lower
the heat until mixture thickens and serve in a gravy boat.
Now if you are looking to cook a larger turkey you can, just adjust the recipe as needed.
Whether this is your first turkey or the first time you are cooking for a smaller crowd.
Ingredients
Directions
1. If your bird is frozen, place it in the refrigerator overnight to defrost.
2. Pat the bird dry with paper towels.
3. Preheat your oven to 350 degrees.
4. Rub both sides of the turkey with olive oil.
5. Combine all spices to make a rub. Sprinkle generously onto both sides of the bird.
6. Slice your onions roughly into 1-inch rounds. Peel and wash the carrots.
7. Pour wine and chicken broth into your roasting pan. Line the bottom with
onions, whole carrots, unpeeled garlic cloves and rosemary sprigs. Place the
bird on top of all the vegetables, cut side down.
8. Cook the turkey for 1 ½ – 2 hours until cooked through. Test for doneness with
a meat thermometer. Turkey should reach an internal temperature of 170°F
(77°C) in the breast and 180°F (82°C) in the thigh.
9. Remove turkey from the oven and let it rest for 15 minutes before carving.
10. Enjoy!
Tip:
Here’s an easy and quick way to make some homemade gravy to serve with your
bird. Take your pan drippings and skim all but a few tablespoons of the fat away. Pour into
a saucepan. Unpeel the garlic. Add the garlic and half the cooked onion to the
saucepan. Blend with a hand blender. Combine 1 tbsp corn starch with ½ glass of milk
until dissolved. Add to the saucepan. Stir over medium heat and bring to a simmer. Lower
the heat until mixture thickens and serve in a gravy boat.
Now if you are looking to cook a larger turkey you can, just adjust the recipe as needed.
Whether this is your first turkey or the first time you are cooking for a smaller crowd.