Roasted Sage Turkey with Vegetable Gravy Recipe

Serves: 16

There’s no place like home-style when roasting the big bird. Instead of sage stuffing with turkey, stuff this bird with fresh sage and sprigs of thyme.

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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 cup 1-1/4 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 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 1-1/2-2 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).

Originally published as Roasted Sage Turkey with Vegetable Gravy in Taste of Home November 2015, p18


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