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    You are in: Home / Recipes / Sage-Roasted Turkey With Caramelized Onions Recipe
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    Sage-Roasted Turkey With Caramelized Onions

    Sage-Roasted Turkey With Caramelized Onions. Photo by Engrossed

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    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 20 mins

    20 mins

    7 hrs

    lazyme's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 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. 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. 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. 6
      Carve turkey; serve hot with gravy.
    7. 7
      Makes 10 to 12 servings.

    Ratings & Reviews:

    • on October 17, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2009


      Great new turkey recipe. The gravy was fab.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Sage-Roasted Turkey With Caramelized Onions

    Serving Size: 1 (619 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 915.2
    Calories from Fat 419
    Total Fat 46.5 g
    Saturated Fat 13.3 g
    Cholesterol 344.7 mg
    Sodium 354.8 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 1.2 g
    Sugars 3.1 g
    Protein 103.4 g

    The following items or measurements are not included:

    fresh sage leaves

    fresh sage leaves

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