Name: Roasted Sage Turkey with Vegetable Gravy
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 turkey (14 to 16 pounds) -; 1 tablespoon kosher salt -; 1 teaspoon ground sage -; 1/2 teaspoon garlic powder -; 1 large onion, chopped -; 3 celery ribs, chopped -; 3 medium carrots, chopped -; 1-1/4 cups water, divided -; 3 tablespoons canola oil -; 1/2 teaspoon freshly ground pepper -; 3/4 cup white wine -; 3 fresh sage sprigs -; 4 fresh thyme sprigs -; GRAVY: -; 1 to 1-1/2 cups reduced-sodium chicken broth or homemade chicken stock -; 1/4 cup all-purpose flour -; 1/4 teaspoon minced fresh sage -; 1/4 teaspoon freshly ground pepper -

Roasted Sage Turkey with Vegetable Gravy

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Sage Turkey with Vegetable Gravy

1. 1 turkey (14 to 16 pounds) -

2. 1 tablespoon kosher salt -

3. 1 teaspoon ground sage -

4. 1/2 teaspoon garlic powder -

5. 1 large onion, chopped -

6. 3 celery ribs, chopped -

7. 3 medium carrots, chopped -

8. 1-1/4 cups water, divided -

9. 3 tablespoons canola oil -

10. 1/2 teaspoon freshly ground pepper -

11. 3/4 cup white wine -

12. 3 fresh sage sprigs -

13. 4 fresh thyme sprigs -

14. GRAVY: -

15. 1 to 1-1/2 cups reduced-sodium chicken broth or homemade chicken stock -

16. 1/4 cup all-purpose flour -

17. 1/4 teaspoon minced fresh sage -

18. 1/4 teaspoon freshly ground pepper -

How to cook deliciously - Roasted Sage Turkey with Vegetable Gravy

1. Stage

Remove giblets and neck from turkey. Refrigerate turkey neck, covered, overnight. Place turkey in a 15x10x1-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight.

2. Stage

Preheat oven to 475°. Place onion, celery, carrots and neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs.

3. Stage

Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes.

4. Stage

Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer.

5. Stage

Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups.

6. Stage

In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half the reserved vegetables. Puree gravy using an immersion blender, or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.