Roasted Garlic and Herb Turkey | Schnucks
Roasted Garlic and Herb Turkey Roasted Garlic and Herb Turkey

Roasted garlic gives turkey a savory flavor.

3H 30M3H 30M 8
Nutrition facts: 755 45G 305MG 982MG 7G 1G 74G
Ingredients: Instructions:

Roasted Garlic and Herb Turkey

Dinner, Oven-Baked, Thanksgiving, Turkey

Roasted garlic gives turkey a savory flavor.

3 H 30 M

8

Roasted garlic gives turkey a savory flavor.

Ingredients

Turkey Recipe
  • 2 heads garlic
  • Schnucks olive oil
  • 1 small lemon
  • 12 tbsp salted butter, softened
  • 1½ tsp fresh thyme leaves, finely chopped
  • ½ cup Herb Seasoning
  • 1 turkey
  • 3 carrots, cut into 3" pieces
  • 3 celery ribs, cut into 3" pieces
  • 2 onions, cut into wedges
  • ¼ cup Schnucks all purpose flour
  • ¾ cup dry white wine
  • 14 oz less-sodium chicken broth
  • Herb Seasoning Recipe
  • 1 tbsp rosemary, crushed
  • 1 tbsp kosher salt
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tbsp Schnucks garlic powder
  • 2 tsp dried thyme
  • 1 tsp freshly ground black pepper
  • ½ tsp rubbed sage
  • Instructions

    1. Preheat oven to 350°F. Slice ¼" off top of garlic heads. Place garlic, cut side up, in foil and drizzle with olive oil. Wrap garlic in foil to seal. Place on rimmed baking pan and roast 45 minutes. When cool enough to handle, squeeze out garlic into small bowl.
    2. Increase heat to 400°F. From lemon, grate peel and squeeze juice into separate bowls. Mash garlic with 1½ teaspoons lemon juice, ½ teaspoon lemon peel, 6 tablespoons butter, thyme and 1½ teaspoons Herb Seasoning. Remove neck and giblets from turkey; reserve. Tuck wing tips under to hold in place. Work your fingers in between the skin and breast to loosen skin. Evenly distribute garlic mixture under skin.
    3. Sprinkle 2½ tablespoons herb seasoning inside turkey cavity; fill with some vegetables. Place any remaining vegetables, neck and giblets in large roasting pan. Melt remaining butter and mix with remaining herb seasoning. Gently rub mixture over turkey skin. Place turkey in roasting pan on top of vegetables, neck and giblets.
    4. Roast turkey 15 to 20 minutes or until outside is browned. Reduce heat to 325°F. Roast 2 hours longer or until thermometer inserted into thickest part of thigh reads 165°F, rotating turkey halfway through roasting time. Transfer turkey from roasting pan to cutting board and let stand 20 minutes before carving.
    5. Place roasting pan with drippings and vegetables over medium heat; whisk in flour and simmer 5 minutes. Whisk in wine; simmer 5 minutes. Add broth; simmer 20 minutes, whisking occasionally. Strain sauce though fine-mesh strainer and serve with turkey.

    Nutrition Facts

    755 Calories Per Serving

    FAT: 45G

    SATURATED FAT: 19G

    CHOLESTEROL: 305MG

    SODIUM: 982MG

    CARBOHYDRATES: 7G

    FIBER: 1G

    PROTEIN: 74G

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