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Roasted Sage Turkey with Easy Vegetable Gravy

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This Roasted Sage Turkey recipe features a buttery sage rub and a savory vegetable gravy, creating a juicy, flavorful centerpiece for any holiday gathering. Simple ingredients and hands-off roasting make it perfect for both beginners and seasoned cooks.

Ingredients

Scale
  • 1 whole turkey (12–14 lbs), thawed if frozen
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons fresh sage leaves, finely chopped (or 1 tablespoon dried sage)
  • 1 tablespoon fresh thyme leaves (optional)
  • 2 teaspoons kosher salt (plus more for seasoning cavity)
  • 1 teaspoon freshly ground black pepper
  • 1 whole lemon, quartered
  • 1 head garlic, halved horizontally
  • 1 large onion, quartered
  • 2 celery stalks, cut into large pieces
  • 2 carrots, cut into large pieces
  • Pan drippings from roasted turkey
  • 2 cups low-sodium chicken or turkey broth
  • 1/4 cup all-purpose flour (substitute gluten-free flour if needed)
  • 1 tablespoon unsalted butter
  • Salt and pepper, to taste
  • Optional: 1/2 cup dry white wine

Instructions

  1. Remove giblets and neck from the turkey cavity. Pat the turkey dry with paper towels and let it sit at room temperature for 30-45 minutes.
  2. In a small bowl, mix softened butter with chopped sage, thyme (if using), kosher salt, and black pepper.
  3. Gently loosen the turkey skin over the breast and thighs. Rub half the sage butter under the skin and spread the remaining butter over the outside of the turkey.
  4. Stuff the cavity with lemon quarters, garlic halves, onion quarters, and a sprig of sage or thyme. Sprinkle a little salt inside.
  5. Scatter carrots, celery, and any extra onion around the bottom of the roasting pan. Place the turkey breast-side up on top of the veggies. Tuck the wings under.
  6. Tie the legs together loosely with kitchen twine (optional).
  7. Preheat oven to 325°F (160°C). Roast turkey uncovered for about 13-15 minutes per pound (2.5 to 3.5 hours for a 12-14 lb bird), until the thickest part of the thigh registers 165°F (74°C). Tent with foil if skin browns too quickly.
  8. Every 45 minutes, spoon pan juices over the turkey.
  9. When done, remove turkey from oven and let it rest, loosely tented with foil, for 30-40 minutes.
  10. While turkey rests, strain pan drippings into a saucepan. Melt butter, whisk in flour, and cook for 1-2 minutes. Slowly whisk in pan juices and broth (plus wine, if using). Simmer until thickened, 8-10 minutes. Season with salt and pepper.
  11. Slice turkey, arrange on a platter, and drizzle with vegetable gravy. Garnish with extra sage leaves if desired.

Notes

Let turkey come to room temperature before roasting for even cooking. Butter under the skin keeps the breast moist. Tent with foil if browning too quickly. Rest turkey before carving for juicier meat. For gluten-free gravy, use a 1:1 gluten-free flour blend. Gravy can be made ahead and reheated. Use a meat thermometer for best results.

Nutrition

Keywords: turkey, roasted turkey, sage turkey, holiday turkey, Thanksgiving, Christmas, vegetable gravy, easy turkey recipe, comfort food, gluten-free option

Find it online: https://blipflavor.com/roasted-sage-turkey-recipe-easy-vegetable-gravy-for-perfect-holiday-gatherings/