Best 7 Roast Turkey And Gravy With Onions And Sage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Preparing a roast turkey with gravy, onions, and sage is a culinary art that delights taste buds and fills homes with enticing aromas. Whether it's for a special occasion or a comforting family meal, this classic dish is a centerpiece of many culinary traditions. This delectable dish involves carefully selecting the right turkey, preparing a flavorful gravy, and incorporating the savory flavors of onions and sage. With the right ingredients and a few simple steps, you can create a roast turkey and gravy that will tantalize your senses and leave your guests craving for more. Embark on this culinary journey and discover the secrets of creating an unforgettable roast turkey and gravy experience.

Let's cook with our recipes!

MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE



Make-Ahead Turkey Gravy with Onions & Sage image

Provided by Ina Garten

Time 1h55m

Yield Makes 4 cups

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter
1 large red onion, halved and sliced 1/4 inch thick
4 large garlic cloves, peeled and halved
6 tablespoons all-purpose flour
4 cups good chicken stock, preferably homemade
2 tablespoons Cognac or brandy
10 large fresh sage leaves
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as Pinot Grigio

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
  • After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

SAGE-ROASTED TURKEY WITH CARAMELIZED ONIONS AND SAGE GRAVY



Sage-Roasted Turkey with Caramelized Onions and Sage Gravy image

Provided by Jim Fobel

Categories     Onion     turkey     Roast     Christmas     Thanksgiving     Dinner     Fall     Sage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 9

1 1/2 pounds onions, sliced
3 tablespoons vegetable oil
1 14- to 15-pound turkey; neck, heart and gizzard cut into 1-inch pieces and reserved
2 tablespoons (1/4 stick) butter, room temperature
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

Steps:

  • Position 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.
  • Meanwhile, 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 atop onions in pan. Add neck, heart 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. Transfer 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.
  • Serve turkey with gravy.

ROAST TURKEY WITH SAGE & ONION BUTTER AND MARSALA GRAVY



Roast turkey with sage & onion butter and Marsala gravy image

This is a really tasty and easy roast recipe that won't let you down on the big day

Provided by Good Food team

Categories     Main course

Time 5h30m

Yield Serves 8 with leftovers

Number Of Ingredients 9

7kg/15lb 4oz fresh turkey
2 onions , halved
1 lemon , quartered
75g soft butter
3 tbsp finely chopped fresh sage
2 tbsp plain flour
200ml marsala wine or Madeira
400-500ml/14fl oz-18fl oz hot chicken stock
1 tbsp cranberry jelly

Steps:

  • Heat oven to 170C/150C fan/gas 3-4 and place the turkey in a large roasting tin. Tuck 3 of the onion halves and the lemon quarters into the cavity and season. Cover with foil, make sure there's plenty of space between the turkey and foil for the air to circulate and seal the edges tightly so that no steam escapes. Roast for 4 hrs.
  • Meanwhile, finely chop the remaining onion half, and mix with the butter and sage. Take the turkey out of the oven and raise the temp to 200C/180C fan/ gas 6. Brush the sage and onion butter all over the turkey and return to the oven, uncovered, for 45 mins until crisp and dark golden. If you're making the roasties, then start them in the oven when the turkey goes back in, uncovered.
  • Transfer the turkey to a warm serving plate, cover loosely with foil and leave to rest for 30 mins. Tip the juices out of the pan into a bowl, leave for a moment to settle, then scoop the buttery oil from the surface into a separate bowl. Spoon 2 tbsp of this oil back into the tin and return to the heat.
  • Stir the flour into the tin using a wooden spoon, scraping the residue off the bottom of the tin as you go. Cook for 2 mins, then stir in the Marsala or Madeira and bring to the boil. Make the reserved turkey juices up to 500ml using hot chicken stock and pour into the tin. Bring to the boil and simmer for a few mins, then add cranberry jelly. Keep warm until ready to serve.

Nutrition Facts : Calories 812 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Protein 119 grams protein, Sodium 1.07 milligram of sodium

SAGE-ROASTED TURKEY WITH CARAMELIZED ONIONS



Sage-Roasted Turkey With Caramelized Onions image

Very moist turkey from Bon Appetit Every-Night Cooking. The turkey roasts on a bed of caramelized onions that mixes with the turkey drippings to make a delicious gravy. It can also be made with a whole chicken.

Provided by lazyme

Categories     Whole Chicken

Time 7h20m

Yield 10 serving(s)

Number Of Ingredients 10

1 1/2 lbs onions, sliced
3 tablespoons vegetable oil
1 (15 lb) whole turkey, neck, heart, and gizzard cut into 1-inch pieces and reserved
2 tablespoons butter (1/4 stick)
8 fresh sage leaves
1 1/2 teaspoons fresh sage leaves, chopped
1 cup low sodium chicken broth (or more)
6 tablespoons all-purpose flour
3/4 cup dry white wine
1 pinch ground nutmeg

Steps:

  • Position 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.
  • Meanwhile, 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 atop onions in pan. Add neck, heart 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. Transfer 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 total.
  • Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add 1 1/2 teaspoons 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, whisking 5 minutes; season with salt and pepper.
  • Carve turkey; serve hot with gravy.
  • Makes 10 to 12 servings.

Nutrition Facts : Calories 915.2, Fat 46.6, SaturatedFat 13.3, Cholesterol 344.8, Sodium 354.9, Carbohydrate 10.6, Fiber 1.3, Sugar 3.1, Protein 103.4

ROASTED SAGE TURKEY WITH VEGETABLE GRAVY



Roasted Sage Turkey with Vegetable Gravy image

There's no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 16 servings (3-1/2 cups gravy).

Number Of Ingredients 18

1 turkey (14 to 16 pounds)
1 tablespoon kosher salt
1 teaspoon ground sage
1/2 teaspoon garlic powder
1 large onion, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1-1/4 cups water, divided
3 tablespoons canola oil
1/2 teaspoon freshly ground pepper
3/4 cup white wine
3 fresh sage sprigs
4 fresh thyme sprigs
GRAVY:
1 to 1-1/2 cups reduced-sodium chicken broth or homemade chicken stock
1/4 cup all-purpose flour
1/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground pepper

Steps:

  • Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.

Nutrition Facts : Calories 514 calories, Fat 24g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 562mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.

CHEF JOHN'S ROAST TURKEY AND GRAVY



Chef John's Roast Turkey and Gravy image

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h55m

Yield 16

Number Of Ingredients 19

2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon poultry seasoning
1 (12 pound) whole turkey, neck and giblets reserved
2 onions, coarsely chopped
3 ribs celery, coarsely chopped
2 carrots, coarsely chopped
3 sprigs fresh rosemary
½ bunch fresh sage
½ cup butter
1 bay leaf
6 cups water
2 tablespoons turkey fat
1 tablespoon butter
¼ cup all-purpose flour
3 cups turkey pan drippings
¼ teaspoon balsamic vinegar
1 tablespoon chopped fresh sage
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
  • Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
  • Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
  • Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
  • While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
  • Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
  • Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g

PARMESAN-SAGE ROAST TURKEY WITH SAGE GRAVY



Parmesan-Sage Roast Turkey With Sage Gravy image

I love the blend of lemon, parmesan and sage. They work perfectly in this recipe from Cooking Light magazine.

Provided by SharleneW

Categories     Whole Turkey

Time 28m

Yield 16 serving(s)

Number Of Ingredients 18

3 cups chopped onions
1 cup chopped celery
1 cup chopped carrot
10 garlic cloves
cooking spray
1 (13 lb) fresh whole turkey or 1 (13 lb) frozen whole turkey, thawed
1/3 cup grated fresh parmigiano-reggiano cheese
5 tablespoons chopped fresh sage, divided
2 tablespoons butter, softened
1 tablespoon minced garlic
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 lemon, halved
2 1/2 cups fat-free low-sodium chicken broth, divided
1/3 cup chopped shallot
1 cup sherry wine
1/4 cup all-purpose flour
1/4 cup water

Steps:

  • Preheat oven to 425°F.
  • Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat.
  • Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
  • Combine cheese, 1/4 cup sage, butter, minced garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together with kitchen string.
  • Place turkey, breast side up, on vegetable mixture in pan. Bake at 425°F for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.
  • Reduce oven temperature to 325° (do not remove turkey from oven). Bake at 325°F for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 180°F, basting every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin.
  • Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag, carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.
  • Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 1 minute. Add sherry; bring to a boil. Cook until reduced to 1/2 cup (about 54 minutes). Stir in remaining 1 tablespoon sage, and cook for 30 seconds. Add reserved drippings; bring to a boil.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.
  • Serving size approx 5 oz turkey, 3 tablespoons gravy.
  • Chef note: For a beautiful garnish, roast lemon halves and peeled shallots at 425°F for 20 minutes; arrange with fresh sage springs on the turkey platter.

Nutrition Facts : Calories 502.1, Fat 23.9, SaturatedFat 7.4, Cholesterol 188.4, Sodium 386.5, Carbohydrate 8.3, Fiber 1.3, Sugar 2.1, Protein 57.5

Tips:

  • Thaw the turkey properly: Place the frozen turkey in the refrigerator for 24 hours for every 4-5 pounds. This ensures that the turkey is evenly thawed and safe to cook.
  • Dry the turkey thoroughly: Pat the turkey dry with paper towels before roasting. This helps the skin crisp up and prevents steaming.
  • Season the turkey generously: Rub the turkey inside and out with salt, pepper, and your favorite herbs and spices. This will help the turkey develop a delicious flavor.
  • Roast the turkey at a high temperature: Start by roasting the turkey at 425°F for 30 minutes. This will help the skin brown and crisp up. Then, reduce the temperature to 350°F and continue roasting until the turkey is cooked through.
  • Use a meat thermometer: To ensure that the turkey is cooked safely, insert a meat thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165°F.
  • Let the turkey rest before carving: Once the turkey is cooked, let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the turkey, resulting in a more flavorful and moist bird.

Conclusion:

Roasting a turkey is a classic holiday tradition that can be enjoyed by people of all ages. By following these tips, you can create a delicious and memorable turkey dinner that your family and friends will love.

Related Topics