Roasted Sage Turkey with Vegetable Gravy

Introduction

There’s something magical about the smell of turkey roasting in the oven, especially when it’s infused with fresh sage and a hint of citrus. This roasted sage turkey is my go-to recipe for gatherings because it’s both impressive and straightforward. And the best part? The rich, savory vegetable gravy that comes together from all those roasted pan drippings, giving the turkey even more depth and flavor.

I remember the first time I made this recipe. It was for a small family Thanksgiving, and I was determined to make a turkey that wasn’t dry or bland. I ended up rubbing sage butter all over the bird, adding lots of garlic and veggies to the roasting pan, and watching it transform into a golden masterpiece. The flavor was a huge hit, and that vegetable gravy was so good, we were practically spooning it up by itself!

This turkey is juicy, herb-infused, and perfect for special occasions or even a cozy weekend dinner. Whether it’s your first time roasting a turkey or you’re looking to switch things up with a fresh twist, I’m excited to share this recipe with you. Let’s dive in!

Why You’ll Love This Recipe

• Tender, Juicy Meat: The sage butter keeps the turkey moist and full of flavor.
• Crispy, Flavorful Skin: Basting with butter and broth gives you that perfectly golden, crispy skin.
• Vegetable-Packed Gravy: The vegetable gravy is rich, hearty, and full of natural flavors from the roasted carrots, onions, and garlic.
• Simple Ingredients: You don’t need anything fancy – just fresh sage, a few veggies, and some butter.
• Perfect for Gatherings: This turkey is a crowd-pleaser, ideal for holidays and gatherings, and pairs well with any classic side dish.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cooking Time: 3 hours (based on a 12-14 pound turkey)
• Total Time: 3.5 hours
• Servings: Serves 8-10 people
• Calories per serving: 400 kcal (approximate)

Ingredients

Turkey

• 12-14 pound turkey, thawed and patted dry
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tbsp fresh sage, finely chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Zest of 1 lemon
• Salt and black pepper, to taste
• 4 cloves garlic, minced
• 1 onion, quartered
• 1 lemon, quartered
• 1-2 cups chicken broth or water, for basting

Vegetable Gravy

• 2 large carrots, chopped
• 1 onion, chopped
• 3-4 garlic cloves, smashed
• 1/4 cup all-purpose flour
• 2-3 cups turkey or chicken broth (or pan drippings)
• Fresh sage and thyme, to taste
• Salt and pepper, to taste

Optional Variations: Use parsley or marjoram instead of rosemary and thyme for a milder herb flavor.

Step-by-Step Instructions

1. Prepare the Turkey

1. Preheat the oven to 325°F (163°C).
2. In a small bowl, mix the softened butter with chopped sage, rosemary, thyme, minced garlic, lemon zest, salt, and black pepper. Stir until everything is well combined.
3. Place the turkey on a rack inside a roasting pan. Gently loosen the skin on the turkey’s breast and legs by sliding your fingers underneath, being careful not to tear it.
4. Rub half of the sage butter mixture under the skin, and spread the rest over the skin of the turkey, ensuring even coverage for maximum flavor.
5. Place the quartered onion and lemon inside the cavity of the turkey for added flavor and moisture.

2. Roast the Turkey

1. Tie the legs together with kitchen twine to help the turkey cook evenly.
2. Pour 1-2 cups of broth or water into the roasting pan to keep the turkey moist during roasting.
3. Place the turkey in the oven and roast, basting every 30-45 minutes with additional broth or pan drippings to keep the skin golden and crispy.
4. Plan for about 15 minutes of roasting time per pound, or until an internal temperature of 165°F is reached in the thickest part of the breast and thigh (avoid touching the bone when using a thermometer).

Pro Tip: Cover the turkey loosely with foil if the skin begins to brown too quickly.

3. Make the Vegetable Gravy

1. About 1 hour before the turkey is done, scatter the chopped carrots, onion, and smashed garlic around the base of the turkey in the roasting pan. These veggies will roast in the pan drippings, adding rich flavor to the gravy.
2. Once the turkey is done, transfer it to a cutting board, tent it with foil, and let it rest for 20-30 minutes. This resting time will make the meat tender and juicy.
3. Meanwhile, carefully pour the pan drippings through a fine mesh strainer into a bowl, discarding any solids.
4. In a large saucepan, add the strained drippings over medium heat. Whisk in the flour to create a roux, stirring until it turns golden brown and thickens.
5. Gradually whisk in 2-3 cups of turkey broth, stirring constantly until smooth. Add the roasted vegetables from the pan to the gravy for extra flavor and texture, simmering until the gravy thickens.

Pro Tip: For an extra-smooth gravy, you can blend the roasted vegetables into the gravy with an immersion blender.

How to Serve

• Classic Dinner Spread: Serve your sage turkey with mashed potatoes, stuffing, and cranberry sauce.
• Hearty Sandwiches: Slice the turkey thinly and add it to sandwiches with gravy.
• Leftover Ideas: Shred leftover turkey for turkey pot pie, turkey noodle soup, or a simple turkey and vegetable stir-fry.

Additional Tips

1. Pat Dry for Crispy Skin: Make sure the turkey skin is as dry as possible before applying the sage butter.
2. Rest for Juiciness: Allow the turkey to rest at least 20 minutes after roasting to let the juices redistribute.
3. Use Fresh Herbs: Fresh herbs like sage and thyme give the best flavor, but you can use dried if that’s all you have. Just reduce the amount to about 1/3.
4. Baste Carefully: Basting adds flavor and helps with even browning, but opening the oven frequently can make it take longer to cook. Keep basting to every 45 minutes or so.
5. Adjust for Cooking Times: If your turkey browns too quickly, cover it loosely with foil for the final hour of roasting.

Recipe Variations

• Herb-Butter Variation: Add different herbs like marjoram or parsley for a slightly different flavor.
• Spicy Twist: Mix in a pinch of cayenne pepper or smoked paprika with the butter for a bit of spice.
• Garlic Lovers: Add a whole head of garlic, halved, inside the turkey cavity for even more garlic goodness.

Serving Suggestions

• Sides: Classic mashed potatoes, roasted green beans, and stuffing complement this turkey beautifully.
• Beverages: Pair with sparkling water with a twist of lemon, iced tea, or a light juice.
• Kid-Friendly Options: Serve alongside soft dinner rolls and mashed sweet potatoes for a cozy, family-friendly meal.

Freezing and Storage

• Storage: Store leftover turkey in an airtight container in the fridge for up to 3 days.
• Freezing: For longer storage, freeze turkey slices in a freezer-safe container for up to 3 months. Reheat gently in the oven or microwave, adding a bit of broth to keep the meat moist.
• Gravy Storage: The gravy can also be refrigerated for up to 3 days or frozen for up to a month. Just reheat on the stovetop, stirring occasionally.

Special Equipment

• Roasting Pan with Rack: A roasting pan with a rack keeps the turkey elevated and allows the heat to circulate for even cooking.
• Thermometer: A meat thermometer is key to making sure your turkey is cooked through without drying it out.
• Fine Mesh Strainer: This helps strain the drippings to make a smoother gravy.

FAQ Section

• Can I use dried sage? Fresh is best for the strongest flavor, but dried sage can be substituted. Use about 1 tablespoon.
• How do I prevent dry turkey? Be sure to baste the turkey and let it rest before carving. Using a meat thermometer ensures it doesn’t overcook.
• Can I make the gravy ahead of time? Yes! Make the gravy the day before and reheat gently on the stovetop, adding a bit of broth if it’s too thick.
• What can I do if the turkey is browning too fast? Cover loosely with foil during the last hour of cooking.

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Conclusion

There you have it – a beautifully roasted sage turkey with a rich, savory vegetable gravy that’s bound to be the centerpiece of your table. This recipe brings together the fresh, earthy aroma of sage, the warmth of roasted garlic, and the juiciness of a perfectly cooked turkey, making it an unforgettable dish for gatherings big and small.

The vegetable gravy adds an extra layer of comfort, transforming each bite into a savory, heartwarming experience that pairs beautifully with traditional sides like mashed potatoes and stuffing. It’s the kind of meal that fills the house with mouthwatering aromas and brings everyone together around the table, sharing stories and laughter.

If you’ve been hesitant about roasting a turkey or just want to try a new approach, this sage-infused version is sure to impress and is well worth the effort. Whether you’re hosting a holiday or simply treating yourself and loved ones to a special meal, this roasted sage turkey with vegetable gravy is a recipe you’ll want to come back to year after year. Enjoy every delicious bite – and don’t forget to save some for those irresistible leftovers!