Beer and Rosemary Roasted Turkey

Beer and Rosemary Roasted Turkey

Brush a beer and butter mixture on turkey for a tender and flavorful taste adventure.

Prep Time

25

Minutes

Total Time

4:00

Hrs:Mins

Makes

12 to 14

servings

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
  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.
Makes 12 to 14 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Serve-With
Add a touch of Bavaria to the Thanksgiving table by serving this turkey and gravy with spaetzle.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 170mg;
  • Sodium 380mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 49g;
Percent Daily Value*:
    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 Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.