Thanksgiving- Rosemary Garlic Scented Roasted Turkey
with Rosemary
Juicy and succulent, our deboned and rolled turkey couldn't be easier to make! Rubbing it with garlic and rosemary-flavoured butter makes it an absolute showstopper!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation2 heures 30 minutes
Temps de cuisson12 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
2000 g
Roulade de dinde
1 pièce(s)
Ail, bulbe
Pas inclus dans votre livraison
0.13 cc
Sel*
0.06 cc
Poivre*
Informations nutritionnelles
Énergie (kcal)1300 kcal
Graisses90 g
dont saturés15 g
Glucides10 g
dont sucres10 g
Fibres0 g
Protéines190 g
Cholestérol600 mg
Sel3550 mg
Gras Trans0 g
Potassium2200 mg
Calcium250 mg
Fer11 mg
Ustensiles
•Petit bol
•Cuillères à mesurer
•Plat de cuisson de 23x33 cm
•Papier aluminium
•Verre doseur
Instructions
1
- Peel, then mince or grate 2 garlic cloves. (NOTE: The remaining garlic will be used in the veggie medley.)
- Combine 1 tbsp room-temperature butter, 1 tbsp chopped rosemary and minced garlic in a small bowl.
2
- Remove plastic from turkey roll and discard, keeping the netting intact, then pat turkey dry with paper towels.
- Place turkey in a 9x13-inch roasting pan, then season all over with 1/4 tsp salt and 1/8 tsp pepper. (NOTE: Do not use a glass or Pyrex dish to roast turkey.)
3
- Spread rosemary-garlic butter over top of turkey.
- Cover turkey with foil.
- Roast turkey in the middle of the oven until golden-brown, 2 hrs. (NOTE: Turkey will finish cooking in step 4.)
4
- When turkey has cooked for 2 hrs, carefully remove the foil, then add 1 cup water to the roasting pan.
- Return to the middle of the oven.
- Cook turkey uncovered for 15-20 min, until cooked through.**
5
- When turkey is cooked through, carefully transfer to a carving board or another baking sheet. Cover with foil and let rest for 20 min. (NOTE: Turkey will release juices as it rests!)
- Reserve turkey juices in the roasting pan for Cream of Turkey Gravy.
- After 20 min, remove the netting and carve turkey into 1/4-inch slices.
- Transfer turkey to a serving platter.