Roast Turkey with Sage and Orange Gravy

Name: Roast Turkey with Sage and Orange Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 5 2- to 6.4-ounce package garlic-herb cheese spread (such as Boursin); 4 larges carrots; 6 Tbsps all-purpose flour; 1 large bunch fresh sage; 3 heads garlic, cut crosswise in half; 2 Tbsps kosher salt; 3 smalls leeks, trimmed and rinsed, or 2 large onions, cut into quarters; 10 servings Olive oil; 8 larges oranges, scrubbed; 5 kilograms whole fresh or frozen turkey, thawed

Roast Turkey with Sage and Orange Gravy might be just the main course you are searching for. This recipe serves 10. One serving contains 783 calories, 87g of protein, and 37g of fat. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up kosher salt, leeks, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Remove the giblets, then rinse the turkey. Dry with paper towels. Rub the cavity with the salt.

Ingredients you will need

Whole Turkey

Salt

Dry Seasoning Rub

Equipment you will use

Paper Towels

Cut 2 of the oranges into 2-inch chunks. Set aside a few sage sprigs for garnish later.

Ingredients you will need

Orange

Sage

Place the remaining sage, cut-up oranges, and garlic in the cavity. Loosen the skin from the breast and spread the cheese under the skin. Tuck the wings under the back; tie the legs together. Arrange the carrots and leeks in the roasting pan to create a "rack" and place the turkey on it; rub with oil. (The turkey can be prepared to this point up to 1 day ahead. Cover the pan with plastic wrap and refrigerate.)

Ingredients you will need

Carrot

Orange

Cheese

Garlic

Spread

Whole Turkey

Leek

Chicken Wings

Sage

Wrap

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Roasting Pan

Heat oven to 350F. Roast for 1 hour.

Equipment you will use

Oven

Place a foil tent over the turkey and continue roasting for 2 1/2 to 3 hours more or until an instant-read thermometer registers 180F when inserted in the breast.

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Remove the roasting pan from the oven. Carefully move the turkey to a platter, pouring any cavity juice back into the pan. Cover with foil to keep warm. Set oven to 500F.

Ingredients you will need

Whole Turkey

Juice

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

Cut the remaining 6 oranges into quarters and arrange in a shallow baking pan. Roast for 10 to 15 minutes or until brown.

Ingredients you will need

Orange

Equipment you will use

Baking Pan

Meanwhile, discard the vegetables from the roasting pan.

Ingredients you will need

Vegetable

Equipment you will use

Roasting Pan

Pour the pan drippings into a 4-cup measure. When the fat separates and rises to the surface, spoon 1/3 cup of it into a medium saucepan; discard any remaining fat. Squeeze the juice from 12 of the orange wedges into the defatted broth; if necessary, add water or chicken broth to make 4 cups.

Ingredients you will need

Broth

Orange

Juice

Water

Equipment you will use

Sauce Pan

Frying Pan

Whisk the flour into the fat in the saucepan and cook over medium heat, stirring constantly, for 3 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Sauce Pan

Whisk

Add the broth mixture and cook, stirring constantly, until the gravy thickens and boils, 5 to 7 minutes.

Ingredients you will need

Broth

Gravy

Arrange the remaining baked oranges with the sage on the platter around the turkey.

Ingredients you will need

Orange

Whole Turkey

Sage

Serve with the gravy.

Ingredients you will need

Gravy

Time-savers: Use a bed of carrots and leeks instead of a roasting rack. The vegetables flavor the drippings, and there's no rack to scour.

Ingredients you will need

Vegetable

Carrot

Leek

Spread garlic-herb cheese under the turkey skin instead of the traditional mixture of butter and herbs. It adds flavor to the turkey and eliminates extra chopping and dirty mixing bowls. Roasting the turkey unstuffed shaves about 30 minutes off the cooking time.

Ingredients you will need

Butter