Average Rating: 5TOTAL TIME: Prep: 30 min. + chilling Bake: 2 hours 10 min. + standing
YIELD: 16 servings (3-1/2 cups gravy).
- 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
- 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
- 1. 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.
- 2. 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.
- 3. Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes.
- 4. 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. 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. 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.
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 fiber), 64g protein.