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Beer and Rosemary Roasted Turkey

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  • Prep 25 min
  • Total 4 hr 0 min
  • Servings 12
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Brush a beer and butter mixture on turkey for a tender and flavourful taste adventure.
Created Sep 3, 2012
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Ingredients

  • 1 (12 to 14 lb/6 to 7 kg) Butterball® Frozen Whole Turkey, thawed
  • 1/4 cup (50 mL) butter or margarine, melted
  • 2 tbsp (30 mL) Dijon mustard
  • 1 tbsp (15 mL) chopped fresh rosemary leaves or 1 tsp (5 mL) dried rosemary
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 can or bottle (355 mL) dark beer
  • 1/2 cup (125 mL) cold water
  • 1/4 cup (50 mL) all-purpose flour

Steps

  •  
    1
    Move oven rack to lowest position. Heat oven to 325ºF. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In shallow roasting pan, place turkey, breast side up.
  •  
    2
    In medium microwavable bowl, stir together butter, mustard, rosemary, salt, pepper and beer. Microwave uncovered on High 1 to 1 1/2 minutes, stirring after 30 seconds, until well mixed. Brush about 1/3 of mixture evenly over surface of turkey. Fasten drumsticks together with cotton string. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  •  
    3
    Roast uncovered 2 1/2 to 3 hours, brushing with additional beer mixture and pan juices every 30 minutes. Turkey is done when thermometer reads 165ºF and drumsticks move easily when lifted or twisted. If necessary, cover turkey breast with heavy-duty foil during last 1 hour 30 minutes to 2 hours of baking to prevent excess browning.
  •  
    4
    Let turkey stand 15 to 20 minutes for easier carving. Remove skewers before slicing.
  •  
    5
    Meanwhile, measure drippings and enough water to make 2 cups. In 2-quart saucepan, heat drippings to boiling. In small cup, stir together cold water and flour until smooth. Stir flour mixture into boiling drippings. Continue stirring 2 to 3 minutes longer or until gravy is thickened and bubbly.

Expert Tips

  • Tip 1
    Special Touch : Add 6 to 8 small peeled onions to roasting pan after 1 hour of roasting. Garnish platter with roasted onions, fresh rosemary sprigs and orange slices.
  • Tip 2
    ®Registered trademark of Butterball, LLC. Parrish & Heimbecker, Limited Licensee

Nutrition Information

320 Calories, 11g Total Fat, 49g Protein, 4g Total Carbs

Nutrition Facts

Serving Size: 12 to 14 Servings
Calories
320
Total Fat
11g
Saturated Fat
4 1/2g
Trans Fat
0g
Cholesterol
170mg
Sodium
380mg
Total Carbs
4g
Dietary Fiber
0g
Protein
49g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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