ROASTED SAGE TURKEY WITH VEGETABLE GRAVY
There's no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. -Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 16 servings (3-1/2 cups gravy).
Number Of Ingredients 18
Steps:
- 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 until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., 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 until thickened, 1-2 minutes. 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.
Nutrition Facts : Calories 514 calories, Fat 24g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 562mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.
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Walid Salama
[email protected]This recipe was easy to follow and the turkey turned out great. The meat was tender and juicy, and the skin was crispy and golden brown.
Lil Man
[email protected]This recipe is a keeper! The turkey was moist and flavorful, and the gravy was perfect. I'll definitely be making this again next year.
gena Rom
[email protected]I'm not sure what went wrong, but the turkey was tough and the gravy was bland.
Mari Chikovani
[email protected]This recipe was a disaster. The turkey was overcooked and the gravy was lumpy.
NLP news
[email protected]The turkey was a little dry, but the gravy was delicious.
Shakul mukiibi
[email protected]This recipe was a little too complicated for me, but the turkey turned out great. I'll definitely be trying it again next year.
Ri pon
[email protected]I've been cooking turkey for years, and this is the first time I've gotten it right. The turkey was cooked evenly, and the gravy was perfect. Thanks for sharing this recipe!
Angelina Bill
[email protected]This was the best turkey I've ever had. It was so easy to make, and the results were incredible. The meat was tender and flavorful, and the skin was crispy and golden brown.
Shanzy Malik
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The sage rub was amazing, and the turkey was so moist and juicy. I'll definitely be making this again.
vincentia monaheng
[email protected]This recipe was a hit with my family! The turkey was moist and flavorful, and the vegetable gravy was delicious. I will definitely be making this again next year.