Nothing pairs better with tender roasted turkey than a creamy, comforting gravy. In this recipe, dried rosemary is added to create an aromatic alternative to the traditional Thanksgiving staple.
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Preheat oven to 375°F, line baking dish with aluminum foil and place rack on top.
Rinse turkey with cold water and pat dry. Place on rack, sprinkle with salt and ground black pepper, and drizzle with olive oil.
Transfer baking dish to center rack of oven and roast for 1 hour. Using meat thermometer, measure thickest part of breast for 160°F. If not done, roast for another 10 minutes.
Remove turkey from oven, transfer to cutting board and cover loosely with foil. Pour liquid and any solid bits into a shallow dish, refrigerate this dish. When the liquid is cold the fat will separate from the stock liquid. Scrape off this fat and reserve the broth.
Add a tablespoon of turkey fat to a saucepan over medium heat. Add rosemary and flour, and whisk until smooth pale blond roux is formed, 1 to 2 minutes.
Whisk in reserved liquid and chicken broth. Simmer until thick bubbles form on top and back of spoon is coated when dipped. Season with additional salt and pepper, if desired.