Sage-Roasted Turkey With Caramelized Onions
photo by Engrossed
- Ready In:
- 7hrs 20mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 1⁄2 lbs onions, sliced
- 3 tablespoons vegetable oil
- 1 (15 lb) whole turkey, neck, heart, and gizzard cut into 1-inch pieces and reserved
- 2 tablespoons butter (1/4 stick)
- 8 fresh sage leaves
- 1 1⁄2 teaspoons fresh sage leaves, chopped
- 1 cup low sodium chicken broth (or more)
- 6 tablespoons all-purpose flour
- 3⁄4 cup dry white wine
- 1 pinch ground nutmeg
directions
- 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.
- 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.
- 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. 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 total.
- Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add 1 1/2 teaspoons 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, whisking 5 minutes; season with salt and pepper.
- Carve turkey; serve hot with gravy.
- Makes 10 to 12 servings.
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Reviews
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I don't make whole turkey much, and usually roast turkey thighs. Unfortunately, there were none to be found. So I found a small turkey breast, around 2 lbs, for this recipe. I used pineapple sage, which has a more floral scent than does garden sage, and it worked very well in this recipe. Some of my onions ended up burning, so I had to fish them out before making the gravy. Because I had reduced the recipe, I just used a bit of dry vermouth instead of wine. I was surprised at how juicy the breast was without brining.
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Tweaks
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I don't make whole turkey much, and usually roast turkey thighs. Unfortunately, there were none to be found. So I found a small turkey breast, around 2 lbs, for this recipe. I used pineapple sage, which has a more floral scent than does garden sage, and it worked very well in this recipe. Some of my onions ended up burning, so I had to fish them out before making the gravy. Because I had reduced the recipe, I just used a bit of dry vermouth instead of wine. I was surprised at how juicy the breast was without brining.
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I really liked this. It was fairly simple to make but a little fancier than a regular turkey. It turned out very moist and browned nicely. I love Sage! I used a bone-in turkey breast and was disappointed to find out it didn't come with the giblets. Despite this the gravy was still good except I used Vermouth instead of white wine which added it's own strong flavor. I'll try it again the right way. Thanks for the recipe.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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