TURKEY WITH CARAMELIZED ONIONS AND SAGE GRAVY, THAT'S BEEN SAGE ROLLED.
*** I have been doing Turkey this way since I got this recipe in 1999. The sage really sets off the bird in a very nice way. If you want to add a bit of citrus, stuff an orange in the end of the turkey, it helps keep the stuffing in, and the juice permeates the meat. - Marna
1 1/2 pounds onions, sliced
3 tablespoons vegetable oil
1 14- to 15-pound turkey; neck,and gizzard cut into 1-inch pieces and then set aside.
2 tablespoons (1/4 stick) butter, room temperature - unsalted.
8 large whole fresh sage leaves plus 1 1/2 teaspoons chopped
1 cup (or more) canned low-salt chicken broth
6 tablespoons all purpose flour
3/4 cup dry white wine
Pinch of ground nutmeg
Place 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.
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 on top of the onions in pan. Add neck, 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 if unstuffed or about 1 hour 30 minutes longer if stuffed.
Move turkey 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.
Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add 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 to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper.
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