Rosemary Quick-Roasted Turkey
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Ingredients
- 1 Tbsp (15 mL) all purpose flour
- 1 large LOOK®! Oven Bag
- 2 Tbsp (30 mL) butter or margarine, melted
- 1 Tbsp (15 mL) dried rosemary
- 1 (4.5-5 kg) turkey
- 1 onion, quartered
- 1 orange, seeded and quartered
- 1 1/2-2 Tbsp (20-30 mL) corn starch
- 1/3 cup (75 mL) orange juice
Preparation
- Sprinkle flour in oven bag and place in 2in (5 cm) deep roasting pan. Combine butter and rosemary.
- Place turkey in bag and spread evenly with rosemary mixture. Add onion and orange to bag. Proceed as directed on package.
- Bake at 350°F (180°C) 1 3/4-2 1/4 hours or until internal temperature inserted into thigh registers 170°F (80°C) on instant read thermometer.
- Carefully open bag, avoiding steam and place turkey on cutting board. Pour drippings into small saucepan; skim off fat. (Discard orange and onion.)
- Dissolve corn starch in orange juice; stir into pan. Cook and stir until thickened, season with salt and pepper, serve with turkey.
Cook commentary
Serves 10
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