Serves: 12 / Preparation time: 1 hour
Total time: 3 hours
One (12 to 14 pound) fresh turkey (or frozen, thawed)
3 tablespoons chopped fresh sage, divided
2 tablespoons canola oil
2 tablespoons unsalted butter, softened
1 ¼ teaspoons kosher salt, divided
½ 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 or less-sodium, fat-free chicken stock, divided
2 cups water
3 tablespoons white wine
3 tablespoons all-purpose flour
Preheat oven to 325 degrees.
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 using your fingers at first. Then gently slide a thin plastic spatula under the skin pushing it gently to loosen the skin under the entire breast, legs and thighs.
Combine 2 tablespoons sage, oil, butter, 1 teaspoon salt and ¼ 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 for 1 hour and 20 minutes, rotating pan every 30 minutes. Increase oven temperature to 425 degrees (do not remove turkey from oven). Bake turkey an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 160 to 165 degrees. Remove turkey from pan; place on a cutting board. Let stand for 30 minutes. Carve turkey.
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 ¼ teaspoon salt, remaining ¼ teaspoon black pepper, 1 ½ cups chicken stock and wine to drippings in pan; bring to a boil. Cook for 15 minutes or until reduced to 2 ½ cups. Combine flour and remaining ½ 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.
Adapted from Cooking Light Magazine, November 2012. Tested by Susan M. Selasky for the Free Press Test Kitchen.