Wondering how to cook that turkey for your family gathering this holiday season? Try out this roast turkey and sage gravy recipe! This flavorful gravy is the perfect complement to your deliciously baked turkey. Make sure to bookmark this recipe, as all your friends and family will be asking how to make this scrumptious dish!

ROAST TURKEY WITH SAGE GRAVY

Serves: 8

Prep Time: 10 minutes, plus 20 minutes to rest turkey

Cook Time: 2 1/4 hours

Make-Ahead: Turkey and gravy are best served immediately.

Ingredients:

One 12-lb whole turkey
1 onion, coarsely chopped
1 carrot, coarsely chopped
2 celery stalks, coarsely chopped
3/4 cup (1 1/2 sticks) unsalted butter, divided
1/2 oz fresh sage, stems and leaves separated (about 1/3 cup leaves; stems reserved)
1 tbs Worcestershire sauce
4 cups homemade turkey stock or reduced-sodium chicken broth
1/4 cup unbleached all-purpose flour

Directions:

To roast turkey:

Place oven rack in lower third of oven and preheat oven to 425°F. Place nonstick rack inside deep roaster of the Curtis Stone Double-Sided Roaster.
Thoroughly pat turkey dry. Season inside of turkey with salt and pepper. Stuff main turkey cavity with onions, carrots, and celery and tie turkey legs together with butcher’s twine. Place turkey on roasting rack.
In a small saucepan, melt 1/2 cup (1 stick) butter with sage stems and Worcestershire sauce. Remove pan from heat. Brush some melted butter mixture all over turkey and season outside of turkey with salt and pepper.
Roast turkey in oven for 30 minutes. Reduce oven temperature to 325°F and roast, basting turkey every 30 minutes with melted butter mixture, for 1 1/2 to 1 3/4 hours (if turkey skin starts to get dark in spots, cover with foil), or until an instant-read thermometer reads 165°F when inserted into part of thigh nearest to thigh-hip joint.
Transfer turkey to a carving board (do not clean out deep roaster), and rest at room temperature for 20 minutes before carving.

To make gravy:

Carefully pour pan drippings from deep roaster into a small measuring cup and set aside for about 5 minutes to allow fat to rise above juices; spoon off fat and reserve pan juices. Set roaster on stove over medium-high heat. Add pan juices, stock, and sage leaves and bring to a simmer, stirring to scrape up brown bits. Strain pan juices and discard solids.
In a medium heavy saucepan over medium heat, melt remaining 1/4 cup (1/2 stick) butter. Stir in flour and cook, stirring, for 1 minute. Whisk in pan juices and bring mixture to a simmer. Simmer for about 3 minutes, or until gravy thickens slightly. Season gravy with salt and pepper.

To serve: