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1
For the turkey: Heat the oven to 500 degrees F.
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2
Remove the turkey from the refrigerator and let come to room temperature white oven heats, about 30 to 45 minutes.
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3
Discard the giblets and reserve neck.
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4
Rinse out the turkey's cavity and pat dry with paper towels.
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5
Rub the turkey all over with 2 tablespoons of the vegetable oil; season generously with salt and freshly ground black pepper.
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6
Put the sage leaves under skin.
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7
Season the cavity with salt and pepper, squeeze 1/2 of the orange all over the bird and put the other half inside the cavity along with the garlic.
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8
Arrange the turkey in a large roasting pan and roast until the skin is golden brown, about 20 to 30 minutes.
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9
Put the neck, onions, and apples in a bowl and toss with remaining 1 tablespoon of the vegetable oil.
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10
Season well with salt and freshly ground black pepper.
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11
Reduce the oven the temperature to 350 degrees F and add the apples, onions and turkey neck to the roasting pan.
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12
Baste with pan drippings about every 45 minutes.
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13
Roast the turkey until the internal temperature of the inner thigh reaches 160 degrees F on an instant-read thermometer.
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14
Remove from the oven to a cutting board and let rest uncovered, at least 30 minutes, while you prepare the gravy.
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15
Remove apples and the onions to a serving platter.
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16
Carve the turkey and arrange on the serving platter.
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17
Serve with the Simple Gravy.
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18
No Recipe Recipe: Simple Gravy:
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19
Melt the butter in a medium saucepan over medium heat.
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20
When it foams, whisk in the flour until smooth.
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21
Cook until the flour loses its raw flavor and turns peanut color, about 3 to 5 minutes.
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22
Whisk in chicken broth until the mixture is smooth.
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23
Bring to a simmer, then reduce the heat to low and cook until it becomes a light tan color.
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24
Meanwhile, remove the turkey from roasting pan and set aside to rest.
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25
Discard all but 1 tablespoon of the drippings from roasting pan.
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26
Put the pan on the stovetop over medium heat.
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27
When pan juices are hot, add the sage leaves and fry until fragrant, about 1 minute.
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28
Remove the neck bone.
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29
Add a big splash of apple juice and scrape up the browned bits at the bottom of the pan.
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30
Strain this liquid into the thickened chicken broth mixture and season with salt, pepper and nutmeg.
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31
Whisk to combine.
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32
Bring to a simmer and cook for a few minutes until thick and creamy, about 3 to 5 minutes.
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33
Serve with your turkey and sides.
