This Roasted Turkey with sage rub is the perfect blend of crisp skin with moist and tender meat. The best part, though, is the gravy. The gravy is the ideal flavor, thickness, and color to enjoy over mashed potatoes. Come on in and I’ll share the recipe for this delicious Roasted Turkey with Sage Rub…
Sage Roasted Turkey
A simply amazing recipe for turkey and gravy. This roasted turkey was probably one of the prettiest, most tender, and perfectly moist turkeys I’ve ever had the pleasure of serving. The gravy, let’s not forget the gravy – delicious.
If you are looking for delicious turkey recipes, then you might like my recipes for How to Brine a Turkey, Lemon Turkey Breast, and Savory Herbed Turkey
Table of contents
Who’s with me on gravy love? Anyone else? I made 5 lbs. of mashed potatoes, and it still was not enough for our hungry family. I’m going to have to make more mashed potatoes just so I can have a second helping of the gravy.
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How do you check a turkey for doneness?
- Insert a meat thermometer into the meatiest part of the turkey thigh. It should not be touching a bone. Make sure the temperature reads 165 degrees and juices run clear when it is poked with a knife
- Here’s a link to a cooking chart that is very helpful – Turkey Chart
How Long do I cook a Turkey For?
- The general rule of cooking a turkey is about 20 minutes per pound but double-check for doneness by inserting a meat thermometer into the meatiest part of the turkey thigh. If it reads 165 degrees and the juices run clear in various parts of the turkey when poked with a knife.
How To Roast a Turkey:
- The turkey should be uncovered and the temperature be at high heat for about 30-40 minutes – the skin should be turning brown at this point
- Then, lower the temperature to 325 or 350 depending on your turkey recipe and whether the turkey is stuffed or unstuffed
- If the skin is browning too much, add a piece of foil over the turkey to prevent it from browning even more
- Continue to cook the turkey until it is done
- Let it rest for about 25-35 minutes before carving
Roasted Sage Turkey and Gravy
Ingredients
- 1 15 lb. turkey – 14-16 lbs.
- 1 Tbsp. coarse sea salt
- 1 tsp. sage
- ½ tsp. garlic powder
- 1 large red onion – peeled and quartered
- 3 celery ribs
- 4-6 large carrots
- ½ cup water + 3/4 cup
- 3 Tbsp. canola oil
- ½ tsp. freshly ground pepper
- ½ cup white cooking wine – or cooking sherry {they both taste delicious}
- 3 fresh sage sprigs
Gravy
- 1 cup chicken broth
- ¼ cup flour all-purpose
Instructions
- Remove the giblets and the neck from the turkey, but don’t throw the neck away
- Place the turkey into a roasting pan, on top of the pan rack, breast side up
- Mix the salt, sage, and garlic powder
- Rub the mixture all over the turkey
- Loosely cover and refrigerate for a couple of hours, to overnight (refrigerate the neck, as well)
- When you’re ready to bake, preheat the oven to 475 degrees
- To the bottom of the roasting pan, add the vegetables, neck and 1/2 cup of water
- Rub the outside of the turkey with the canola oil, and sprinkle with pepper
- Add 3/4 cup of water plus 1/2 cup of cooking wine to the inside cavity of the turkey
- Add sprigs of sage to the water/wine mixture inside the cavity
- Roast uncovered for 40 minutes
- Reduce the temperature to 350 degrees
- If needed, add more water to the bottom of the pan
- Roast for another 3 to 3&1/2 more hours – (adding more water as needed) covering the breast with foil if it is browning too much
- Check for doneness by inserting a thermometer into the thickest part of the thigh {It should read 165 degrees}
- *Tip take the turkey entirely out of the oven and quickly close the door so the oven does not loose heat. If the turkey is not yet done, insert it back in for 30 minutes at a time until it is fully cooked
- Remove the turkey
- Remove the vegetables and place them alongside the turkey
- Place a little foil over the top of the turkey and vegetables
- Let the turkey rest for about 25 minutes
- Discard the neck
Gravy
- Pour the juices from the turkey cavity into the bottom of the roasting pan, and mix with what is left in the pan to incorporate the juices
- Place a strainer over a saucepan to catch any bits of turkey or fat
- Pour the juices through the strainer and into the saucepan
- Mix the flour and chicken broth
- Use the strainer again to catch any bits of unmixed flour as you pour the chicken broth/flour mixture into the saucepan that already has the turkey juices
- Whisk the broth and flour into the turkey juices, and cook over med/high heat until it has thickened up
Notes
How do you check a turkey for doneness?
- Insert a meat thermometer into the meatiest part of the turkey thigh. It should not be touching a bone. Make sure the temperature reads 165 degrees and juices run clear when it is poked with a knife
- Here’s a link to a cooking chart that is very helpful – Turkey Chart
How Long do I cook a Turkey For?
- The general rule of cooking a turkey is about 20 minutes per pound but double-check for doneness by inserting a meat thermometer into the meatiest part of the turkey thigh. If it reads 165 degrees and the juices run clear in various parts of the turkey when poked with a knife.
Nutrition
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~Melissa – KidFriendlyThingsToDo.com
