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Beer and Rosemary Roasted Turkey

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Beer and Rosemary Roasted Turkey
  • Prep 25 min
  • Total 4 hr 0 min
  • Ingredients 9
  • Servings 12
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Looking for a delicious dinner? Then check out this roast turkey recipe.
By Pillsbury Kitchens
Updated Nov 3, 2010

Ingredients

  • 1 whole turkey (12 to 14 lb), thawed if frozen
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can or bottle (12 oz) dark beer
  • 1/2 cup cold water
  • 1/4 cup all-purpose flour

Steps

  • 1
    Move oven rack to lowest position. Heat oven to 325°F. 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 165°F 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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
    Add a touch of Bavaria to the Thanksgiving table by serving this turkey and gravy with spaetzle.

Nutrition Information

320 Calories, 11g Total Fat, 49g Protein, 4g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
170mg
57%
Sodium
380mg
16%
Potassium
420mg
12%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
49g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 7 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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