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    You are in: Home / Recipes / Parmesan-Sage Roast Turkey With Sage Gravy Recipe
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    Parmesan-Sage Roast Turkey With Sage Gravy

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    25 mins

    3 mins

    Sharlene~W's Note:

    I love the blend of lemon, parmesan and sage. They work perfectly in this recipe from Cooking Light magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F.
    2. 2
      Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat.
    3. 3
      Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
    4. 4
      Combine cheese, 1/4 cup sage, butter, minced garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together with kitchen string.
    5. 5
      Place turkey, breast side up, on vegetable mixture in pan. Bake at 425°F for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.
    6. 6
      Reduce oven temperature to 325° (do not remove turkey from oven). Bake at 325°F for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 180°F, basting every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin.
    7. 7
      Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag, carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.
    8. 8
      Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 1 minute. Add sherry; bring to a boil. Cook until reduced to 1/2 cup (about 54 minutes). Stir in remaining 1 tablespoon sage, and cook for 30 seconds. Add reserved drippings; bring to a boil.
    9. 9
      Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.
    10. 10
      Serving size approx 5 oz turkey, 3 tablespoons gravy.
    11. 11
      Chef note: For a beautiful garnish, roast lemon halves and peeled shallots at 425°F for 20 minutes; arrange with fresh sage springs on the turkey platter.

    Ratings & Reviews:

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    Nutritional Facts for Parmesan-Sage Roast Turkey With Sage Gravy

    Serving Size: 1 (385 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 502.0
     
    Calories from Fat 215
    42%
    Total Fat 23.9 g
    36%
    Saturated Fat 7.4 g
    37%
    Cholesterol 188.4 mg
    62%
    Sodium 386.4 mg
    16%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.0 g
    8%
    Protein 57.4 g
    114%

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