![Citrussage roast turkey on a platter next to a side of gravy on a white surface.](https://assets.epicurious.com/photos/560aa4216a59cdb91b601842/1:1/w_2560%2Cc_limit/51137800_citrus-sage-roast-turkey-lg.jpg)
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Active Time
1 hour
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Total Time
4 hours
Sage is to turkey what cinnamon is to apples; they go together like bread and butter. The seasoned butter on this bird is a bright and herbal mix of chopped sage leaves and fresh orange and lemon zest, which bathes the breast with the essence of the Thanksgiving aroma.
For the all-important gravy, we offer two homemade options for stock, as well as store-bought chicken broth. We can't rave enough about the gravy made from the brown turkey stock. Trust us when we say it produces the most soul-satisfying sauce, and because it's not dependent on the giblets from your turkey, it can be made weeks ahead and frozen.
If you're hosting a smaller group for Thanksgiving this year, such as a group of four, or perhaps even just the two of you, we suggest forgoing the whole bird for aturkey breastwith the same prep.
Editor's Note:This recipe is part of ourGourmetModern Menu for Thanksgiving for 2 or 20. Menu also includes:Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad;Mashed Potato and Cauliflower Gratin;Cabernet-Cranberry Sauce with Figs;Challah, Sausage, and Dried Cherry Stuffing;and for dessert,Apple Crostata with Spiced Caramel Sauce.
Ingredients
Makes 8 to 10 servings
Turkey:
Gravy:
Special Equipment
Roast turkey:
Step 1
Heat oven to 425°F with rack in lowest position. Discard any excess fat from inside turkey cavity. Pat dry inside and out.
Step 2
Stir together butter, sage, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Grate enough zest from orange to measure 1 teaspoon and add to butter mixture. Quarter orange lengthwise and reserve.
Step 3
Starting at (smaller) neck cavity, gently slide an index finger between skin and flesh of breast to loosen skin (be careful not to tear skin). Push butter mixture evenly under skin on both sides of breast, and rub skin from outside to distribute butter evenly.
Step 4
Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper in turkey cavities.
Step 5
Stuff neck cavity (smaller cavity) with a few orange and onion wedges, then fold neck skin under body and secure with metal skewers.
Step 6
Stuff larger cavity with remaining onion and orange wedges, then tie drumsticks together with kitchen string and tuck wings under body.
Step 7
Put turkey on rack in roasting pan and sprinkle skin all over with 1 1/2 teaspoons salt (if you are using a kosher turkey, see the Cooks' note) and 1/2 teaspoon pepper. Add 1 cup water to pan and roast turkey 30 minutes at 425°F.
Step 8
烤箱温度降低到350°F。旋转土耳其180 degrees and roast 30 minutes. Rotate turkey again 180 degrees and baste with pan juices. Tent turkey loosely with foil and continue to roast, rotating and basting with juices every 30 minutes (if pan becomes completely dry, add 1/2 cup water) until an instant-read thermometer inserted into fleshy part of thighs and thickest part of breasts (test both sides, close to but not touching bone) registers at least 165°F, about 1 1/2 to 2 hours more. (Total roasting time will be 2 1/2 to 3 hours.)
Step 9
Carefully tilt turkey so juices in large cavity run into pan. Transfer turkey to a platter, reserving juices in pan. Let turkey stand, uncovered, 30 minutes. Discard onions and oranges from large cavity and wait to discard onions and oranges in smaller cavity until they are accessible during carving.
Make gravy while turkey stands:
Step 10
Pour pan juices through a fine-mesh sieve into 2-quart glass measure (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
Step 11
Position roasting pan across 2 burners, then add 1 cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measure containing pan juices. Add enough turkey stock to pan juices to bring total to 4 cups (if stock is congealed, heat to liquefy).
Step 12
Melt butter in a 3-quart heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer, stirring occasionally, 5 minutes. Season gravy with salt and pepper.
•If using a kosher turkey, reduce the salt sprinkled on the skin to 1 teaspoon.
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Reviews (2)
Back to TopThis was the greatest success with turkey roasting we have ever had. The meat was flavorful and moist throughout the evenly cooked bird. We cooked two 15 lb turkeys side-by-side in a convection oven for 22min increments (instead of 30). First, uncovered at 405deg. Then, 330deg uncovered. Finally, tented with foil, we cooked for 3 increments of 22min at 330 deg and a last 10min increment when the thigh thermometer registered at 170. The gravy was amazing too! I simmered the neck and giblets in a quart of chicken broth during the roasting. We had to add 1 cup of water to the birds during roasting and had ample juices to add to the gravy. We filtered debris from the fluid and used gluten free flour for the roux. Turned out delicious! Rave reviews from nearly 2 dozen guests.
lizalita
Paso Robles, CA
11/25/2016
This was the greatest success with turkey roasting we have ever had. The meat was flavorful and moist throughout the evenly cooked bird. We cooked two 15 lb turkeys side-by-side in a convection oven for 22min increments (instead of 30). First, uncovered at 405deg. Then, 330deg uncovered. Finally, tented with foil, we cooked for 3 increments of 22min at 330 deg and a last 10min increment when the thigh thermometer registered at 170. The gravy was amazing too! I simmered the neck and giblets in a quart of chicken broth during the roasting. We had to add 1 cup of water to the birds during roasting and had ample juices to add to the gravy. We filtered debris from the fluid and used gluten free flour for the roux. Turned out delicious! Rave reviews from nearly 2 dozen guests.
lizalita
Paso Robles, CAPasoRobles, CA
11/25/2016