Roast Turkey With Sage Pan Gravy Recipe

Name: Roast Turkey With Sage Pan Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12-pound) fresh or frozen turkey, thawed; 3 tablespoons chopped fresh sage, divided; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter, softened; 1 1/4 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 lemon, halved crosswise; 6 garlic cloves, peeled; 3 carrots, coarsely chopped; 3 celery stalks, coarsely chopped; 2 medium onions, coarsely chopped; 1 bay leaf; 3 cups no-salt-added chicken stock (such as Swanson), divided; 2 cups water; 3 tablespoons white wine; 3 tablespoons all-purpose flour

Servings: persons

1 (12-pound) fresh or frozen turkey, thawed
3 tablespoons chopped fresh sage, divided
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, softened
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 lemon, halved crosswise
6 garlic cloves, peeled
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
1 bay leaf
3 cups no-salt-added chicken stock (such as Swanson), divided
2 cups water
3 tablespoons white wine
3 tablespoons all-purpose flour

1
Preheat oven to 325u00b0.
2
Remove giblets and neck from turkey; discard liver. Reserve turkey neck and giblets. Pat turkey dry with paper towels; trim and discard excess fat. Starting at neck cavity, loosen the skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat.
3
Combine 2 tablespoons sage, olive oil, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper. Rub sage mixture under the loosened skin and over breasts and drumsticks. Squeeze juice from 1 half of lemon over turkey; place remaining lemon half in cavity. Tie legs together with kitchen string. Place reserved giblets, neck, garlic, carrots, celery, onion, and bay leaf in the bottom of a large roasting pan. Add 1 cup stock and 2 cups water to pan. Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack. Bake turkey at 325u00b0 for 1 hour and 20 minutes, rotating pan every 30 minutes. Increase oven temperature to 425u00b0 (do not remove turkey from oven). Bake turkey an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 165u00b0. Remove turkey from pan; place on a cutting board. Let stand for 30 minutes. Carve turkey; discard skin.
4
Place a large zip-top plastic bag inside a 4-cup glass measure. Strain pan drippings through a colander into bag; discard solids. Let drippings stand 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain pan drippings into a medium saucepan, stopping before fat layer reaches the opening. Add remaining 1 tablespoon sage, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 1/2 cups chicken stock, and wine to drippings in pan; bring to a boil. Cook for 15 minutes or until reduced to 2 1/2 cups. Combine flour and remaining 1/2 cup chicken stock in a small bowl, stirring with a whisk until smooth. Stir flour mixture into stock mixture in pan; bring to a boil. Boil 1 minute or until slightly thick, stirring gravy constantly. Serve gravy with turkey.

791

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 (12-pound) fresh or frozen turkey, thawed, 3 tablespoons chopped fresh sage, divided, 2 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter, softened, and more.

Yes, Roast Turkey With Sage Pan 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!

Roast Turkey With Sage Pan Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions