Juicy Sage Roasted Turkey Recipe {with the best gravy!} (2024)

5 from 1 vote

Course: Main Course

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 4 hours hours

• 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

• 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

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• 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

nutrition facts are only an estimate

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.