Roast Turkey with Sage Pan Gravy

Name: Roast Turkey with Sage Pan Gravy
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 12
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons freshly ground black pepper, divided; 3 carrots, coarsely chopped; 3 celery stalks, coarsely chopped; 710 milliliters no-salt-added chicken stock (such as Swanson), divided; 3 Tbsps all-purpose flour; 3 Tbsps chopped fresh sage, divided; 6 garlic cloves, peeled; 1 teaspoons kosher salt, divided; 1 lemon, halved crosswise; 2 Tbsps extra-virgin olive oil; 2 mediums onions, coarsely chopped; 5 kilograms fresh or frozen turkey, thawed; 2 Tbsps unsalted butter, softened; 473 milliliters water; 3 Tbsps white wine

Roast Turkey with Sage Pan Gravy might be just the main course you are searching for. One portion of this dish contains around 72g of protein, 23g of fat, and a total of 545 calories. This recipe serves 12. This recipe covers 34% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. Head to the store and pick up sage, kosher salt, no-salt-added chicken stock, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Remove giblets and neck from turkey; discard liver. Reserve turkey neck and giblets. Pat turkey dry with paper towels; trim and discard excess fat. Starting at neck cavity, loosen the skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat.

Ingredients you will need

Turkey Necks

Chicken Drumsticks

Whole Turkey

Liver

Meat

Equipment you will use

Paper Towels

Combine 2 tablespoons sage, olive oil, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper. Rub sage mixture under the loosened skin and over breasts and drumsticks. Squeeze juice from 1 half of lemon over turkey; place remaining lemon half in cavity. Tie legs together with kitchen string.

Ingredients you will need

Black Pepper

Chicken Drumsticks

Olive Oil

Butter

Whole Turkey

Juice

Lemon

Sage

Salt

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Place reserved giblets, neck, garlic, carrots, celery, onion, and bay leaf in the bottom of a large roasting pan.

Ingredients you will need

Bay Leaves

Carrot

Celery

Garlic

Onion

Equipment you will use

Roasting Pan

Add 1 cup stock and 2 cups water to pan.

Ingredients you will need

Stock

Water

Equipment you will use

Frying Pan

Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack.

Ingredients you will need

Whole Turkey

Equipment you will use

Frying Pan

Bake turkey at 325 for 1 hour and 20 minutes, rotating pan every 30 minutes. Increase oven temperature to 425 (do not remove turkey from oven).

Ingredients you will need

Whole Turkey

Equipment you will use

Oven

Frying Pan

Bake turkey an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 16

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Thermometer

Oven

Remove turkey from pan; place on a cutting board.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Frying Pan

Let stand for 30 minutes. Carve turkey; discard skin.

Ingredients you will need

Whole Turkey

Place a large zip-top plastic bag inside a 4-cup glass measure. Strain pan drippings through a colander into bag; discard solids.

Equipment you will use

Ziploc Bags

Colander

Frying Pan

Let drippings stand 10 minutes. Seal bag; snip off 1 bottom corner of bag.

Drain pan drippings into a medium saucepan, stopping before fat layer reaches the opening.

Equipment you will use

Sauce Pan

Frying Pan

Add remaining 1 tablespoon sage, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 1/2 cups chicken stock, and wine to drippings in pan; bring to a boil. Cook for 15 minutes or until reduced to 2 1/2 cups.

Ingredients you will need

Chicken Stock

Black Pepper

Sage

Salt

Wine

Equipment you will use

Frying Pan

Combine flour and remaining 1/2 cup chicken stock in a small bowl, stirring with a whisk until smooth. Stir flour mixture into stock mixture in pan; bring to a boil. Boil 1 minute or until slightly thick, stirring gravy constantly.

Ingredients you will need

Stock

All Purpose Flour