Sage-Roasted Turkey With Caramelized Onions
Recipe: #17583
February 24, 2015
Categories: Comfort Food, Dinner, Main Dish, Poultry, Turkey, North American, Cooking For A Crowd, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Oven Roast, High Protein, No Eggs more
"Very moist turkey from Bon Appetit Every-Night Cooking. The turkey roasts on a bed of caramelized onions that mixes with the turkey drippings to make a delicious gravy. It can also be made with a whole chicken."
Ingredients
Nutritional
- Serving Size: 1 (791.3 g)
- Calories 870.3
- Total Fat - 22.4 g
- Saturated Fat - 6.3 g
- Cholesterol - 562.5 mg
- Sodium - 916.9 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 1.5 g
- Sugars - 3.7 g
- Protein - 149.6 g
- Calcium - 111.6 mg
- Iron - 6.5 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Position rack in bottom third of oven and preheat to 425F.
Step 2
Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.
Step 3
Meanwhile, rinse turkey inside and out; pat dry.
Step 4
Slide hand under skin of turkey breast to loosen skin.
Step 5
Spread butter under skin over breast meat.
Step 6
Arrange 4 sage leaves under skin on each side of breast.
Step 7
If stuffing turkey, spoon stuffing loosely into main cavity.
Step 8
Tuck wing tips under turkey; tie legs together loosely.
Step 9
Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.
Step 10
Place turkey atop onions in pan.
Step 11
Add neck, heart and gizzard pieces to pan.
Step 12
Roast turkey 30 minutes.
Step 13
Pour 1 cup broth into pan.
Step 14
Tent turkey loosely with foil.
Step 15
Reduce oven temperature to 325F. Roast turkey 2 hours.
Step 16
Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180F, basting occasionally with pan juices, about 1 hour longer.
Step 17
Transfer to platter. Tent loosely with foil; let stand 30 minutes.
Step 18
Remove neck and giblet pieces from pan; discard.
Step 19
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.
Step 20
Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat.
Step 21
Add 1 1/2 teaspoons chopped sage; stir 30 seconds.
Step 22
Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly).
Step 23
Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens, whisking 5 minutes; season with salt and pepper.
Step 24
Carve turkey; serve hot with gravy.
Tips & Variations
No special items needed.