Roasted Sage Turkey with Vegetable Gravy Recipe
There’s no place like home-style when roasting the big bird. Instead of sage stuffing with turkey, stuff this bird with fresh sage and sprigs of thyme.
Prep Time:
Cook Time:
Total Time:
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 cup | 1-1/4 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 | 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 |
Directions:
Directions
Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-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. Preheat oven to 475°. Place onion, celery, carrots and reserved 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. Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes. Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast 1-1/2-2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Thermometer should not touch bone or fat.) 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. 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 1-2 minutes or until thickened. Add half of 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. Yield: 16 servings (3-1/2 cups gravy).
Originally published as Roasted Sage Turkey with Vegetable Gravy in Taste of Home November 2015, p18
Source: tasteofhome.com
