Roast Turkey With Sage, Onions, And Giblet Gravy

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• 1 tablespoon olive oil
• 1 (12 -14 lb) whole turkey, neck and giblets reserved
• 2 medium carrots, chopped
• 2 large celery ribs, chopped
• 3 1/2 cups chicken broth
• 8 large fresh sage leaves, plus additional sprigs for cavity and garnish
• 8 onions, assorted colors such as red, , and yellow, quartered
• 1/2 cup unsalted butter, melted
• 1 cup riesling wine or 1 cup other dry wine
• 1/4 cup flour

Recipe

• 1 heat oil in large saucepan over medium heat.
• 2 add turkey neck and giblets; brown, turning, until golden brown, about 5 minutes.
• 3 add carrots and celery, cook, stirring occasionally, until golden, about 5 minutes.
• 4 add broth and 2 cups water.
• 5 simmer until liquid is reduced to 5 cups, about 25 minutes.
• 6 strain stock through a sieve into a bowl and reserve. discard solids.
• 7 preheat oven to 425*f.
• 8 rinse turkey inside and out and pat dry with paper towels.
• 9 season turkey inside and out with salt and pepper.
• 10 loosen skin from meat with fingers and carefully place sage leaves between skin and meat, keeping leaves flat.
• 11 loosely fill neck cavity with sage sprigs and some onion.
• 12 fold neck skin under turkey and secure with toothpicks.
• 13 tuck wings under and fill body cavity with more onion and sage.
• 14 tie legs together with kitchen string.
• 15 place turkey, breast side up, on roasting rack in a large metal roasting pan.
• 16 add 1 cup water to the pan.
• 17 roast turkey in middle of oven, about 30 minutes.
• 18 reduce oven temp to 350*f and pour melted butter over turkey; continue to roast 2 hours, adding additional water (1/2 cup at a time) if pan is dry, placing remaining quartered onions around turkey after 1-1/2 hours.
• 19 roast until onions are tender but not falling apart, about 30 minutes.
• 20 transfer onions, as cooked, with a slotted spoon to a bowl, cover and keep warm.
• 21 total roasting time for turkey should be 2-1/2 to 3 hours or until instant read thermometer inserted 2 inches into inner thigh registers 180*f.
• 22 transfer turkey to platter, reserving roasting pan and juices for gravy, and remove toothpicks.
• 23 let turkey stand, loosely covered with foil, 30 minutes before carving.
• 24 skim some fat from roasting pan and place pan over 2 burners.
• 25 add wine to pan to deglaze, boiling over med high heat until wine is reduced by half, about 5 minutes.
• 26 sprinkle flour over wine and cook, whisking, 2 minutes.
• 27 whisk in 3 cups reserved turkey stock and simmer, whisking constantly, until reduced to 3 cups, about 7 minutes.
• 28 strain gravy through a sieve into medium saucepan (discard solids) and keep warm, covered, over very low heat. salt and pepper to taste.
• 29 carve turkey and serve with onions and gravy.