Sage-Roasted Turkey with Caramelized Onions and Sage Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Jim Fobel, cookbook author, says, During my high school years, I always had two Thanksgiving dinners: one with my family at midday, and another later at the home of my girlfriend, Susie Mednick. Her mother cooked the turkey on a bed of caramelized onions, which mixed with the turkey drippings to produce the best gravy I’ve ever tasted. This gravy features those onions along with my mother's favored seasonings: sage and nutmeg. Watch how to prepare and carve your bird with our streaming video demonstration. Ingredients:
1 1/2 pounds onions, sliced |
3 tablespoons vegetable oil |
1 14- to 15-pound turkey; neck, heart and gizzard cut into 1-inch pieces and reserved |
2 tablespoons (1/4 stick) butter, room temperature |
8 large whole fresh sage leaves plus 1 1/2 teaspoons chopped |
1 cup (or more) canned low-salt chicken broth |
6 tablespoons all purpose flour |
3/4 cup dry white wine |
pinch of ground nutmeg |
Directions:
1. Position rack in bottom third of oven and preheat to 425°F. Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.
2. Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.
3. Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325°F. Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer if unstuffed or about 1 hour 30 minutes longer if stuffed. Transfer to platter. Tent loosely with foil; let stand 30 minutes. Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion mixture if necessary to measure 5 cups.
4. Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper.
5. Serve turkey with gravy.
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