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1
Preheat oven to 350F.
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2
Rinse turkey inside and out and pat dry.
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3
Fold neck skin under body and fasten with a small skewer.
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4
If desired, secure wings to body with small skewers.
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5
Transfer turkey to a rack set in a flameproof roasting pan and season with salt and pepper.
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6
Loosely tie drumsticks together with kitchen string.
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7
Roast turkey in middle of oven 2 1/2 hours.
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8
Brush turkey all over with jelly and roast 45 minutes more, or until a meat thermometer inserted in fleshy part of an inner thigh registers 175F.
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9
and juices run clear when thigh is pierced.
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10
Transfer turkey to a heated platter and reserve juices in pan.
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11
Remove skewers and discard string.
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12
Let turkey stand 30 minutes.
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13
Skim fat from reserved juices in pan.
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14
Add 4 cups stock and deglaze pan over moderately high heat, scraping up brown bits.
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15
Add jelly and bring to a boil, whisking until jelly is dissolved.
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16
Season gravy with salt and pepper and pour through a sieve into a saucepan.
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17
Stir in sage and bring sauce to a boil.
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18
In a small bowl whisk together water and cornstarch and add to gravy, whisking constantly to prevent lumps.
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19
Boil gravy, whisking constantly, 5 minutes.
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20
If necessary, whisk in additional stock to thin gravy to desired consistency and season with salt and pepper.
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21
Transfer gravy to a heated sauceboat.
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22
Garnish turkey with sage leaves and serve with gravy.
