Sage-Roasted Turkey With Caramelized Onions

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.