Stuffed Turkey with Sage Gravy
Prep: 20 minutes
Roast: 2 hours 45 minutes • Serves: 12
3 tablespoons minced fresh sage leaves
1-1/2 teaspoons garlic powder
1/2 teaspoon cracked black pepper
1 (12- to 14-pound) fresh or frozen turkey, thawed
4 cups Wild Rice & Butternut Squash Stuffing (see recipe)
2 teaspoons kosher salt
8 cups low sodium chicken broth
1/4 cup all-purpose flour
1/2 cup dry sherry
1.Adjust oven rack to lowest position. Preheat oven to 350°. Place roasting rack in large roasting pan. In medium saucepot, melt butter over medium heat; remove from heat and stir in 1-1/2 tablespoons sage, garlic powder and pepper.
2.Remove giblets, liver and neck from turkey. Loosely add stuffing to turkey cavity. Place turkey, breast side up, on rack; brush with 1/4 cup butter mixture and sprinkle with salt. Tie legs with string and tuck wing tips under turkey to hold in place. Add 6 cups broth to roasting pan; tent turkey loosely with aluminum foil.
3.Roast turkey 2 hours. Remove foil and brush turkey with remaining butter mixture; add 1 cup broth to pan. Roast turkey 45 to 55 minutes longer or until juices run clear and internal temperature reaches 160° in thickest part of thigh, making sure thermometer doesn’t touch bone. Transfer turkey to cutting board; loosely cover with aluminum foil. (Internal temperature will rise about 10° upon standing.)
4.Meanwhile, remove rack from roasting pan; with spoon, carefully skim excess fat from drippings. Place roasting pan with drippings over medium heat. Whisk in flour; add remaining 1 cup broth and heat to simmering, stirring to loosen browned bits from bottom of roasting pan. Simmer 5 minutes; whisk in sherry and remaining 1-1/2 tablespoons sage; simmer 8 to 10 minutes longer or until gravy thickens, stirring occasionally. Makes about 5 cups.
Approximate nutritional values per serving:
585 Calories, 21g Fat (9g Saturated), 294mg Cholesterol,
1595mg Sodium, 5g Carbohydrates, 0g Fiber, 83g Protein