This classic holiday turkey is made even more special by adding onions to the roasting pan and a splash of red wine to the gravy.
10 with leftoversServings
1/4 cup chopped fresh sage leaves
1/4 cup olive oil, divided
1 tsp sea salt, plus additional to taste
1 tsp fresh ground black pepper, plus additional to taste
1 10- to 12-lb turkey, thawed, neck and giblets removed
Olive oil cooking spray
2 cups low-sodium chicken broth, plus additional if needed
3 lb yellow onions, cut into ¾-inch wedges (NOTE: Slice through root end so that each wedge has a bit of root holding it together.)
3/4 cup dry red wine
1/4 cup white whole-wheat flour, dissolved in ½cup cold water
In a medium bowl, combine sage, 2 tbsp oil, salt and pepper. Place turkey on a work surface and gently slip your fingers under the skin to work in herb mixture, distributing it evenly over meat. Set turkey aside for 1 hour at room temperature or covered overnight in the refrigerator. (NOTE: If turkey is marinating in the refrigerator, remove from fridge about 1 hour to bring to room temperature before proceeding.)
Preheat oven to 400°F. Set a roasting rack in a roasting pan large enough to hold turkey with about 2 inches room around all sides. Spray rack and pan with cooking spray.
Arrange turkey, breast side up, on rack. Tie legs together (if they aren’t already) and tuck in wings. Add broth to roasting pan, loosely cover turkey with foil and roast for 1 hour.
Meanwhile, in a large bowl, toss onions with remaining 2 tbsp oil. Set aside.
Remove foil and baste turkey with pan juices. Arrange onion mixture in pan around turkey. Continue roasting uncovered and basting turkey and onions every 20 to 30 minutes, until an internal thermometer inserted into thickest part of thigh and breast without touching bone reads 165°F, 2 1/4 to 2 3/4 hours total cooking time. (NOTE: If pan gets dry, add more broth or water to maintain about 1/4-inch liquid. If any part of turkey gets too brown, cover it loosely with foil.) Transfer turkey to a cutting board and let rest, loosely covered with foil, for 20 to 30 minutes.
Meanwhile, carefully strain pan drippings into a measuring cup and set aside to let fat separate. Skim fat from pan drippings. In a medium saucepan on medium-high, combine 1 cup of remaining pan drippings, wine and flour-water mixture and bring to a boil, whisking. Continue whisking until sauce thickens, about 30 seconds. Season with additional salt and pepper and transfer to a gravy boat.
Remove skin and carve turkey. Serve onions and gravy on the side.
Serving Size: 4 oz Roast Turkey, 1/2 cup onions, 1/4 cup gravy
No holiday menu is complete without the main event: A perfectly seasoned, succulent turkey. Rosemary, garlic and onion lend classic flavors to this spice rub and a porcini pan sauce provides a gorgeous, rich flavor for dipping.
This lemony roast stuffed with Parmesan and panko takes a bit of attention before it goes into the oven, but you’ll be rewarded with a turkey that avoids the last-minute muss and fuss of carving. After cooking, all you do is slice and serve.
The stuffing in this rolled-up turkey breast is a lot like traditional stuffing, but instead of being in the cavity of the bird, it’s in a ribbon throughout the meat. So each no-carving-necessary slice has a spiral of bready, herb-laced goodness.
Sweet and tender frozen petite peas, or baby peas, give our Bolognese-style sauce a burst of color and freshness. Making your own sauce from simple pantry ingredients, such as jarred peppers, canned tomatoes and dried herbs, is a great money-saving trick. Customize it to your taste by playing around with different herbs and spices.