Chef Curtis Stone's Turkey with Sage-Brown Butter Gravy

• Meat

  • 1 14- to 16-lb. whole turkey, whole

• Produce

  • 2 Carrots
  • 3 Celery stalks
  • 1/2 oz Sage, fresh
  • 2 Yellow onions

• Canned Goods

  • 4 cups Chicken broth, reduced sodium

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/3 cup All-purpose flour, unbleached

• Dairy

  • 3/4 cup Butter, unsalted

Found on havingfunsaving.com

Description

Ingredients

• 1 14- to 16-lb. whole turkey
• 2 yellow onions, coarsely chopped
• 2 carrots, coarsely chopped
• 3 celery stalks, coarsely chopped
• ¾ cup (1½ sticks) unsalted butter, divided
• ½ oz. fresh sage, stems and leaves separated (about ⅓ cup leaves; stems reserved)
• 1 tbs. Worcestershire sauce
• 4 cups reduced-sodium chicken broth
• ⅓ cup unbleached all-purpose flour

Directions

• Preheat oven to 425˚F.
• Thoroughly pat turkey dry. Season inside of turkey with salt and pepper. Stuff main turkey cavity with half of chopped onions, carrots, and celery and tie turkey legs together with butcher’s twine. Place remaining onions, carrots,
• and celery in a large roasting pan with a V-rack. Place turkey on rack.
• In a small saucepan, melt ½ cup butter with sage stems and Worcestershire sauce. Remove pan from heat. Brush some
• melted butter mixture all over turkey and sprinkle turkey all over with salt and pepper.
• Place pan in oven and roast for 30 minutes. Reduce oven temperature to 325°F and roast, basting turkey every 30 minutes with melted butter mixture until a meat thermometer reads 165°F when inserted into part of thigh nearest to thigh-hip joint, 1 hour 45 minutes to 2 hours (if skin starts to get dark in spots, cover with foil).
• Transfer turkey to a carving board (do not clean out roasting pan), and rest at room temperature for 20 minutes before carving.
• Carefully pour pan drippings from roasting pan into measuring cup and set aside for about 5 minutes to allow oil to rise above juices; spoon off oil and reserve pan juices. Set roasting pan on stove over medium-high heat. Add pan juices and broth and bring to a simmer, stirring to scrape up brown bits. Strain pan juices and discard solids.
• In a medium heavy saucepan over medium-high heat, melt remaining ¼ cup butter. Swirl in pan until butter is light brown, about 2 minutes. Stir in sage leaves and cook for about 1 minute, or until sage leaves are crisp. Remove pan from heat and, using a slotted spoon, remove sage leaves. Sprinkle sage leaves with salt and reserve.
• Return pan to medium heat, 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.
• Carve turkey and serve with gravy and crispy sage leaves.