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Roast Turkey with Gravy

A no-fail, classic Thanksgiving recipe straight from Mrs. Leonard’s own kitchen.
The orange zest brings an unexpected ZING to the bird!

 

Prep Time: 20 min.

 

Cook Time: 3 to 4 hours

 

Yield: 14 to 16 servings

 

Measurements Ingredients Savings Availability
2 tbs.  Rosemary $ Add to Shopping list
 

Fresh chopped. Or 2 tsps. crushed dried rosemary

2 tbs.  Orange Zest

Not available at Stew's

Garlic Cloves $ Add to Shopping list
 

Minced

1-1/2 tsp.  salt $ Add to Shopping list
 

Divided

1 tsp.  Freshly ground black pepper $ Add to Shopping list
 

Divided

1 tbs.  Olive Oil - 750 ml. Weekly Special $5.99 or 2/$10 Add to Shopping list
 

Divided

1 fresh  Whole Free Range Turkeys Weekly Special $2.99 lb. Add to Shopping list
 

About 16 pounds. Rinsed and patted dry.

Onion $0.89 ea Add to Shopping list
 

Quartered

2 sprigs  Rosemary $ Add to Shopping list
1-1/2 cups  Chicken Broth $ Add to Shopping list
1/4 cup  flour $ Add to Shopping list
1 tbs.  Balsamic Vinegar $ Add to Shopping list
  Rosemary $ Add to Shopping list
 

For garnish

  Orange Zest

Not available at Stew's

 

For garnish

1. Preheat the oven to 325°F.

 

2. In a small bowl, combine the rosemary, orange zest, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Stir in about 1/2 of the oil.

 

3. Loosen the skin on the breast and legs of the turkey. Rub the orange zest mixture under the skin. Rub the remaining oil over the turkey skin. Place the quartered onion and rosemary sprigs in the cavity of the turkey.

 

4. Place the turkey on a rack in a large roasting pan and bake for 3 to 4 hours, or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, registers 180°F. Loosely cover the breast with foil if the turkey browns too much during cooking.