Prep 40 mins
Cook 4 hrs
From Ladies Home Journal - the picture looks very yummy
- 1 tablespoon olive oil
- 1 (12 -14 lb) whole turkey, neck and giblets reserved
- 2 medium carrots, chopped
- 2 large celery ribs, chopped
- 3 1⁄2 cups chicken broth
- 8 large fresh sage leaves, plus additional sprigs for cavity and garnish
- 8 onions, assorted colors such as red, white, and yellow, quartered
- 1⁄2 cup unsalted butter, melted
- 1 cup riesling wine or 1 cup other dry white wine
- 1⁄4 cup flour
- Heat oil in large saucepan over medium heat.
- Add turkey neck and giblets; brown, turning, until golden brown, about 5 minutes.
- Add carrots and celery, cook, stirring occasionally, until golden, about 5 minutes.
- Add broth and 2 cups water.
- Simmer until liquid is reduced to 5 cups, about 25 minutes.
- Strain stock through a sieve into a bowl and reserve. Discard solids.
- Preheat oven to 425*F.
- Rinse turkey inside and out and pat dry with paper towels.
- Season turkey inside and out with salt and pepper.
- Loosen skin from meat with fingers and carefully place sage leaves between skin and meat, keeping leaves flat.
- Loosely fill neck cavity with sage sprigs and some onion.
- Fold neck skin under turkey and secure with toothpicks.
- Tuck wings under and fill body cavity with more onion and sage.
- Tie legs together with kitchen string.
- Place turkey, breast side up, on roasting rack in a large metal roasting pan.
- Add 1 cup water to the pan.
- Roast turkey in middle of oven, about 30 minutes.
- Reduce oven temp to 350*F and pour melted butter over turkey; continue to roast 2 hours, adding additional water (1/2 cup at a time) if pan is dry, placing remaining quartered onions around turkey after 1-1/2 hours.
- Roast until onions are tender but not falling apart, about 30 minutes.
- Transfer onions, as cooked, with a slotted spoon to a bowl, cover and keep warm.
- Total roasting time for turkey should be 2-1/2 to 3 hours or until instant read thermometer inserted 2 inches into inner thigh registers 180*F.
- Transfer turkey to platter, reserving roasting pan and juices for gravy, and remove toothpicks.
- Let turkey stand, loosely covered with foil, 30 minutes before carving.
- Skim some fat from roasting pan and place pan over 2 burners.
- Add wine to pan to deglaze, boiling over med high heat until wine is reduced by half, about 5 minutes.
- Sprinkle flour over wine and cook, whisking, 2 minutes.
- Whisk in 3 cups reserved turkey stock and simmer, whisking constantly, until reduced to 3 cups, about 7 minutes.
- Strain gravy through a sieve into medium saucepan (discard solids) and keep warm, covered, over very low heat. Salt and pepper to taste.
- Carve turkey and serve with onions and gravy.