Rosemary Roasted Turkey
*This post is sponsored by Lonsdale Quay Market. As always, all opinions expressed are my own.
I can remember the first time I ever volunteered to host Thanksgiving dinner. I was in my early 20’s and on the phone to my Mom every 15 minutes asking all the questions I could! “Do I stuff the turkey?” “How long do I cook it for?” “How many potatoes do I need?” — I asked so many questions but managed to get a decent dinner on the table. Nothing was burnt, the turkey was cooked and I didn’t forget the cranberry sauce, so I’d say it was a win!
This Thanksgiving I have teamed up with Lonsdale Quay Market to bring you a classic recipe for a rosemary roasted turkey and homemade gravy. The Lonsdale Quay Market is located in North Vancouver right on the waterfront. It has been apart of the community for the past 30 years and boasts an eclectic variety of fresh food vendors, shops and restaurants. We took a little trip out last weekend to experience the market (it has been some time since we have been) and both agreed, it’s got everything you need for a day out with or without the kids.
We visited Kin’s Farm Market for all of our vegetable and herb needs (like those cute little pumpkins) Sharky’s Chophouse provided us with the perfect turkey as well as some awesome double smoked bacon. I have heard some amazing things about The Soup Meister, so naturally we headed there to see what they had to offer. From soups to stocks, to gravy and cranberry sauce. This is the place to go if you want to experience the best soups.
The Lonsdale Quay Market has all your Thanksgiving needs under one roof, and right now they are running a giveaway for a chance to win a $200 shopping spree! Visit the market and collect three stamps from the participating vendors for your chance to win. For more details visit here.
What you will need for the rosemary roasted turkey:
Compound butter: Make the night before and refrigerate
- 8 Tbsp. unsalted butter; room temperature
- 1 Tbsp. fresh parsley; chopped
- 2 tsp. Summer Savory
- 1 Tbsp. fresh rosemary; stemmed and chopped
- 1 tsp. dried Thyme
- pinch of salt
- 1 – 12 lb free range turkey; thawed and dried
- 3 large carrots; cut lengthwise
- 3 celery stocks; trimmed and cut lengthwise
- 2 large onions; peeled and quartered
- 2 sprigs fresh rosemary
- salt and pepper
- 2 -3 cups water
- 1 1/2 cups cooking liquid; fat skimmed off
- 3/4 cup Soup Meister turkey gravy
- 2 Tbsp. cornstarch mixed with 2.5 Tbsp. water *make a slurry*
Place room temperature butter into a bowl and beat on high until light and fluffy.
Stir in parsley, Summer Savory, rosemary, thyme and salt. Wrap & roll into a log in parchment paper. Place in fridge overnight. Let soften before use
Preheat oven to 375°F and place rack on lowest level
Place carrots, one onion and celery on the bottom of a roasting pan (large enough to fit the bird) Add in water.
Pat the turkey dry and very carefully work the skin back from the neck up towards the breasts. Careful not to tear the skin.
Once loosened, rub 5 Tbsp of the rosemary compound butter under the skin.
Turn over (breast down) and season the cavity generously with salt and pepper. Add in one quartered onion (4 pcs) and rosemary sprigs.
Place the bird breast side up onto the carrot and celery bed. Rub remaining compound butter all over the turkey. Season with salt and pepper.
Place in oven and cook for one hour.
Baste the bird and cook for additional 2 hours, basting ever 30 or so minutes.
The turkey will be done when an internal temperature reaches 165°F (tested on innermost part of the thigh)
Let rest for at least 30 minutes (an hour is best)
Carve and serve.
To make the gravy, combine cooking liquid and turkey gravy together and bring to a boil.
Stir in the cornstarch slurry and stir constantly until slightly thickened.
Serve over rosemary roasted turkey.
Here are some other classic holiday dishes to try:
This post is sponsored by The Lonsdale Quay Market. All opinions expressed are 100% my own. Please feel free to contact me with any questions or concerns.