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Roasted Sage Turkey with Vegetable Gravy

There’s no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. —Beth Jacobson, Milwaukee, Wisconsin
  • Total Time
    Prep: 30 min. + chilling Bake: 2 hours 10 min. + standing
  • Makes
    16 servings (3-1/2 cups gravy)


  • 1 turkey (14 to 16 pounds)
  • 1 tablespoon kosher salt
  • 1 teaspoon ground sage
  • 1/2 teaspoon garlic powder
  • 1 large onion, chopped
  • 3 celery ribs, chopped
  • 3 medium carrots, chopped
  • 1-1/4 cups water, divided
  • 3 tablespoons canola oil
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup white wine
  • 3 fresh sage sprigs
  • 4 fresh thyme sprigs
  • GRAVY:
  • 1 to 1-1/2 cups reduced-sodium chicken broth or homemade chicken stock
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon minced fresh sage
  • 1/4 teaspoon freshly ground pepper


  • Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight.
  • Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs.
  • Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes.
  • Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer.
  • Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups.
  • In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.
Nutrition Facts
9 ounces cooked turkey with about 1/4 cup gravy: 514 calories, 24g fat (6g saturated fat), 215mg cholesterol, 562mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 64g protein.

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  • Foxecal
    Aug 18, 2019

    This is the very best roasted turkey I have ever made in over 40 years of cooking. I will always use this method from now on and try it on roasted chicken as well. Everything was to perfection.

    Oct 18, 2017

    No comment left

  • Jnestor1085
    Nov 26, 2015

    Amazingly yummy turkey. It looked great, and tasted so very good. I followed all the instructions on the gravy and it was a huge hit. New go to recipe for sure. :)

  • havingfunwithmyfamily
    Nov 5, 2015

    So tasty and moist! I did not go to the trouble of using the vegetables as part of the gravy (reserving, straining and grinding was just one step I didn't have time for). I just used the juices to make a gravy, and served the vegetables on the side. The gravy was absolutely beautiful and delicious. One of the prettiest turkeys, and a big hit with the whole family! A wonderful recipe. Thank you!