Roasted Sage Turkey with Vegetable Gravy
“There’s no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavours.” —Beth Jacobson, Milwaukee, Wisconsin
| Servings | Prep Time | Cook Time |
| 16servings (3-1/2 cups gravy) | 30minutes + chilling | 2hours 10 minutes + standing |
| Servings | Prep Time |
| 16servings (3-1/2 cups gravy) | 30minutes + chilling |
| Cook Time |
| 2hours 10 minutes + standing |
Ingredients
- 1 turkey 14 to 16 pounds
- 1 tbsp kosher salt
- 1 tsp ground sage
- 1/2 tsp garlic powder
- 1 large onion chopped
- 3 celery ribs chopped
- 3 medium carrots chopped
- 1-1/4 cups water divided
- 3 tbsp canola oil
- 1/2 tsp 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 tsp minced fresh sage
- 1/4 tsp freshly ground pepper
- 1/4 teaspoon freshly ground pepper
Portions: servings (3-1/2 cups gravy)
Units:
|
Ingredients
Portions: servings (3-1/2 cups gravy)
Units:
|
Instructions
- 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 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.
- 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 until thickened, 1-2 minutes. 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.
Recipe Notes
Nutrition Facts
9 ounces cooked turkey with about 1/4 cup gravy: 514 calories, 24g fat (6g saturated fat), 215mg cholesterol, 562mg sodium, 4g carbohydrate (1g sugars, 1g fibre), 64g protein.
