Sage-Roasted Turkey With Caramelized Onions

"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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photo by Engrossed photo by Engrossed
photo by Engrossed
photo by Engrossed photo by Engrossed
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
Ready In:
7hrs 20mins
Ingredients:
10
Serves:
10
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Carve turkey; serve hot with gravy.
  • Makes 10 to 12 servings.

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Reviews

  1. duonyte
    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.
     
  2. karen in tbay
    Great new turkey recipe. The gravy was fab.
     
  3. Chef Greg 4
    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.
     
  4. TishT
    Good tasting moist turkey...gravy was good too. Thanks for a great recipe.
     
  5. Ingy1171
    This was wonderful! The flavors of the carmelized onions and sage soak right into the meat of the bird. The gravy is fantastic! Thanks for a recipe for a rockin' Christmas bird!
     
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Tweaks

  1. duonyte
    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.
     
  2. Engrossed
    I really liked this. It was fairly simple to make but a little fancier than a regular turkey. It turned out very moist and browned nicely. I love Sage! I used a bone-in turkey breast and was disappointed to find out it didn't come with the giblets. Despite this the gravy was still good except I used Vermouth instead of white wine which added it's own strong flavor. I'll try it again the right way. Thanks for the recipe.
     

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<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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