RecipesMagazine
×

Ted Allen's Deconstructed Holiday Turkey With Sage Gravy

5
4
3
2
1
Ted Allen's Deconstructed Holiday Turkey With Sage Gravy

Ted Allen's Deconstructed Holiday Turkey With Sage Gravy

If you have approximately 2 hours and 10 minutes to spend in the kitchen, Ted Allen's Deconstructed Holiday Turkey With Sage Gravy might be a great gluten free and primal recipe to try. This recipe makes 8 servings with 821 calories, 130g of protein, and 28g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. If you have butter, turkey drumsticks, honey, and a few other ingredients on hand, you can make it. It works well as a main course. If you like this recipe, take a look at these similar recipes: Deconstructed Holiday Turkey with Sage Gravy, Ted Allen's Mac And Cheese, and Parmesan-Sage Roast Turkey with Sage Gravy.

Instructions

1
2 to 3 cups low-sodium chicken broth
Ingredients you will need
Low Sodium Chicken BrothLow Sodium Chicken Broth
2
4 tablespoons unsalted butter
Ingredients you will need
Unsalted ButterUnsalted Butter
3
cup all-purpose flour
Ingredients you will need
All Purpose FlourAll Purpose Flour
4
Kosher salt and freshly ground pepper
Ingredients you will need
Ground Black PepperGround Black Pepper
Kosher SaltKosher Salt
1
Rinse the turkey parts and place in doubled 21/2-gallon resealable plastic bags (or a large stockpot).
Ingredients you will need
Whole TurkeyWhole Turkey
Equipment you will use
Ziploc BagsZiploc Bags
PotPot
2
Add 1/4 cup salt, the honey, garlic, bay leaves, thyme, 2 sprigs sage, the peppercorns, allspice and celery leaves.
Ingredients you will need
Celery LeavesCelery Leaves
PeppercornsPeppercorns
Bay LeavesBay Leaves
AllspiceAllspice
GarlicGarlic
HoneyHoney
ThymeThyme
SageSage
SaltSalt
3
Add enough cold water to cover the turkey (about 3 quarts). Press out the air, close the bags and place in a large bowl or other container to protect against any leaks. Refrigerate at least 6 hours or overnight. Roast the turkey: Position racks in the upper and lower thirds of the oven and preheat to 42
Ingredients you will need
Whole TurkeyWhole Turkey
WaterWater
Equipment you will use
BowlBowl
OvenOven
4
Remove the turkey parts from the brine and pat dry with paper towels.
Ingredients you will need
Whole TurkeyWhole Turkey
BrineBrine
Equipment you will use
Paper TowelsPaper Towels
5
Place skin-side up on racks set in 2 medium roasting pans (be sure to leave space between the turkey parts to allow air to circulate).
Ingredients you will need
Whole TurkeyWhole Turkey
Equipment you will use
Roasting PanRoasting Pan
6
Pour 1 cup water into each pan.
Ingredients you will need
WaterWater
Equipment you will use
Frying PanFrying Pan
7
Drizzle the turkey parts with melted butter and scatter with the leaves from the remaining 2 sage sprigs.
Ingredients you will need
ButterButter
Whole TurkeyWhole Turkey
SageSage
8
Place 1 pan on each oven rack and roast until the turkey begins to brown, about 30 minutes.
Ingredients you will need
Whole TurkeyWhole Turkey
Equipment you will use
OvenOven
Frying PanFrying Pan
9
Lower the oven temperature to 40
Equipment you will use
OvenOven
10
Switch the positions of the pans and rotate from front to back. Continue roasting until a thermometer inserted into the thickest part of the breast (avoiding bone) registers 165degrees, 1 hour to 1 hour, 15 minutes.
Ingredients you will need
BoneBone
Equipment you will use
Kitchen ThermometerKitchen Thermometer
11
Transfer the turkey parts to a platter and tent with foil.
Ingredients you will need
Whole TurkeyWhole Turkey
Equipment you will use
Aluminum FoilAluminum Foil
1
Pour the pan juices into a 4-cup glass measuring cup and let rest until the fat rises to the top, 2 to 3 minutes. Skim off and reserve the fat. Set 1 roasting pan across 2 burners, add 2 cups chicken broth and bring to a simmer over medium-high heat, scraping up any browned bits.
Ingredients you will need
Chicken BrothChicken Broth
Equipment you will use
Measuring CupMeasuring Cup
Roasting PanRoasting Pan
2
Add the simmering broth to the pan juices in the measuring cup, then add the additional chicken broth, if needed, to equal 4 cups liquid.
Ingredients you will need
BrothBroth
Equipment you will use
Measuring CupMeasuring Cup
Frying PanFrying Pan
3
Melt the butter in a medium saucepan over medium-low heat.
Ingredients you will need
ButterButter
Equipment you will use
Sauce PanSauce Pan
4
Whisk in the flour and cook, whisking constantly, until smooth, about 2 minutes. Gradually whisk in the broth mixture and any collected juices from the platter. Increase the heat to medium high and boil, uncovered, until thickened, about 8 minutes. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
BrothBroth
All Purpose FlourAll Purpose Flour
Equipment you will use
WhiskWhisk
5
Carve the turkey pieces and garnish with sage.
Ingredients you will need
Whole TurkeyWhole Turkey
SageSage
6
Serve with the gravy.
Ingredients you will need
GravyGravy
DifficultyExpert
Ready In2 hrs, 10 m.
Servings8
Health Score42
Gluten Free
DietsGluten FreePrimal
Dish TypesLunchMain CourseMain DishDinner
Related recipes
Apple-Butter Barbecued Chicken
Boudin Blanc
Tomato-Dill Shrimp Stew
BBQ Teriyaki Pork Kabobs
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok