Sage-Roasted Turkey With Caramelized Onions

Total Time
7hrs 20mins
Prep 20 mins
Cook 7 hrs

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 Nutrition


  1. Position rack in bottom third of oven and preheat to 425°F Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.
  2. Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.
  3. Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325°F Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer. Transfer to platter. Tent loosely with foil; let stand 30 minutes.
  4. Remove neck and giblet pieces from pan; discard. 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.
  5. Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add 1 1/2 teaspoons chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens, whisking 5 minutes; season with salt and pepper.
  6. Carve turkey; serve hot with gravy.
  7. Makes 10 to 12 servings.
Most Helpful

I don't make whole turkey much, and usually roast turkey thighs. Unfortunately, there were none to be found. So I found a small turkey breast, around 2 lbs, for this recipe. I used pineapple sage, which has a more floral scent than does garden sage, and it worked very well in this recipe. Some of my onions ended up burning, so I had to fish them out before making the gravy. Because I had reduced the recipe, I just used a bit of dry vermouth instead of wine. I was surprised at how juicy the breast was without brining.

duonyte October 17, 2013

Great new turkey recipe. The gravy was fab.

karen in tbay August 28, 2009

This is my yearly recipe for Thanksgiving. Sometimes I make the stuffing separate and it still comes out moist and makes a very dark flavorful sauce (5 cups). Make sure you use fresh sage.

Chef Greg #4 November 06, 2008