Red Currant-Glazed Turkey with Sage and Red Currant

Name: Red Currant-Glazed Turkey with Sage and Red Currant Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a 12- to 14-pound turkey (reserving neck and giblets for making stock, but excluding liver); kitchen string; 1/2 cup red currant jelly; pan juices reserved from turkey; 4 cups turkey giblet stock plus additional for thinning gravy; 1/4 cup red currant jelly; 3 tablespoons chopped fresh sage leaves; 3 tablespoons water; 3 tablespoons cornstarch; Garnish: fresh sage leaves

Servings: persons

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

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: a 12- to 14-pound turkey (reserving neck and giblets for making stock, but excluding liver), kitchen string, 1/2 cup red currant jelly, pan juices reserved from turkey, and more.

Yes, Red Currant-Glazed Turkey with Sage and Red Currant Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Currant-Glazed Turkey with Sage and Red Currant Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions