- 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
- 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 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Thermometer should not touch bone or fat.)
- 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 1-2 minutes or until thickened. 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. Yield: 16 servings (3-1/2 cups gravy).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Roasted Sage Turkey with Vegetable Gravy
"Amazingly yummy turkey. It looked great, and tasted so very good. I followed all the instructions on the gravy and it was a huge hit. New go to recipe for sure. :)"
"So tasty and moist! I did not go to the trouble of using the vegetables as part of the gravy (reserving, straining and grinding was just one step I didn't have time for). I just used the juices to make a gravy, and served the vegetables on the side. The gravy was absolutely beautiful and delicious. One of the prettiest turkeys, and a big hit with the whole family! A wonderful recipe. Thank you!"