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Garlic-Rosemary Turkey With Mushroom Gravy

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“A rich paste of roasted garlic and fresh rosemary is rubbed under the skin and over the bird. It also gives a boost to the gravy. From Bon Appetit, November 2001.”
6hrs 45mins

Ingredients Nutrition


  1. For garlic paste:
  2. Preheat oven to 350°F
  3. Arrange garlic, cut side up, in 8x8x2-inch glass baking dish.
  4. Drizzle with 6 tablespoons oil.
  5. Cover dish with foil.
  6. Bake until garlic is very tender but not yet brown, about 1 hour 20 minutes.
  7. Uncover and cool 45 minutes.
  8. Squeeze garlic cloves to remove from peel.
  9. Place 1 cup garlic cloves in processor (reserve remainder for another use).
  10. Add butter, rosemary, mustard, salt, and pepper.
  11. Process until almost smooth.
  12. Transfer paste to small bowl. (Can be made 4 days ahead. Cover; chill.).
  13. For turkey and gravy:
  14. Set rack in bottom third of oven and preheat to 350°F
  15. Rinse turkey inside and out; pat dry.
  16. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
  17. Rub 1/2 cup garlic paste over breast meat under skin.
  18. If stuffing turkey, spoon stuffing into neck and main cavities.
  19. Tuck wings under; tie legs together loosely to hold shape.
  20. Place turkey on small rack set in large roasting pan.
  21. Rub 2/3 cup garlic paste all over outside of turkey; reserve remaining paste for gravy.
  22. Place reserved turkey parts, onion, celery, and carrot in pan around turkey.
  23. Boil wine in medium saucepan 2 minutes.
  24. Pour 1 cup wine and 1 cup broth into pan.
  25. Roast turkey 1 hour.
  26. Pour 1 cup broth over turkey; cover turkey breast loosely with foil.
  27. Roast 1 hour.
  28. Pour 1 cup wine and 1 cup broth over turkey.
  29. Cover breast and top of drumsticks loosely with foil.
  30. Roast turkey 1 hour.
  31. Pour 1/2 cup broth over turkey.
  32. Roast uncovered until thermometer inserted into thickest part of thigh registers 175°F, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1 hour 45 minutes for stuffed.
  33. Remove from oven.
  34. Using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan.
  35. Transfer turkey to platter; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
  36. Pour turkey pan juices into medium bowl; scrape in any browned bits from pan.
  37. Spoon off fat from top of juices, reserving 3 tablespoons fat.
  38. Strain juices into large glass measuring cup, pressing hard on solids.
  39. Add remaining 1/2 cup wine and enough chicken broth to turkey pan juices to measure 6 cups.
  40. Heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat.
  41. Add mushrooms; saute until brown and juices evaporate, about 18 minutes.
  42. Mix in remaining garlic paste.
  43. Sprinkle with flour and stir until flour begins to brown, about 2 minutes.
  44. Gradually whisk in 6 cups broth mixture.
  45. Bring to boil, scraping up browned bits.
  46. Boil until gravy coats spoon lightly, about 8 minutes; season with salt and pepper.
  47. Serve turkey with gravy.

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