Roasted Sage Turkey and Gravy

roast turkey


  • 1 turkey – 14-16 lbs.
  • 1 Tbsp. of coarse sea salt
  • 1 tsp. of sage
  • 1/2 tsp. garlic powder
  • 1 large red onion – peeled and quartered
  • 3 celery ribs
  • 46 carrots
  • 1/2 cup + 3/4 cup water
  • 3 Tbsp. canola oil
  • 1/2 tsp. freshly ground pepper
  • 1/2 cup of white cooking whine – or cooking sherry {they both taste delicious}
  • 3 fresh sage sprigs


  • 1 cup of chicken broth
  • 1/4 cup of all-purpose flour


  1. Remove the giblets and the neck from the turkey, but don’t throw the neck away
  2. Place the turkey into a roasting pan, on top of the pan rack, breast side up
  3. Mix the salt, sage, and garlic powder
  4. Rub the mixture all over the turkey
  5. Loosely cover and refrigerate for a couple of hours, to overnight (refrigerate the neck, as well)
  6. When you’re ready to bake, preheat the oven to 475 degrees
  7. To the bottom of the roasting pan, add the vegetables, neck and 1/2 cup of water
  8. Rub the outside of the turkey with the canola oil, and sprinkle with pepper
  9. Add 3/4 cup of water plus 1/2 cup of cooking wine to the inside cavity of the turkey
  10. Add sprigs of sage to the water/wine mixture inside the cavity
  11. Roast uncovered for 40 minutes
  12. Reduce the temperature to 350 degrees
  13. If needed, add more water to the bottom of the pan
  14. 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
  15. Check for doneness by inserting a thermometer into the thickest part of the thigh {It should read 165 degrees}
  16. *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
  17. Remove the turkey
  18. Remove the vegetables and place them alongside the turkey
  19. Place a little foil over the top of the turkey and vegetables
  20. Let the turkey rest for about 25 minutes
  21. Discard the neck


  1. 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 
  2. Place a strainer over a saucepan to catch any bits of turkey or fat
  3. Pour the juices through the strainer and into the saucepan
  4. Mix the flour and chicken broth 
  5. 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
  6. Whisk the broth and flour into the turkey juices, and cook over med/high heat until it has thickened up