But in the Free Press Test Kitchen, we’re creatures of habit. We wet or dry brine the turkey or apply a seasoned butter under and on the skin. Brining helps ensure that the turkey stays moist. Using seasoned butter means there’s no need to baste the bird. When it’s time to cook, we roast or sometimes grill, which frees up oven space.
Roast Turkey With Sage Pan Gravy
Serves: 12 / Preparation time: 1 hour / Total time: 3 hours
One (12- to 14-pound) turkey fresh (or frozen and thawed)
3 tablespoons chopped fresh sage, divided
2 tablespoons canola oil
2 tablespoons unsalted butter, softened
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 lemon, halved crosswise
6 garlic cloves, peeled
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
1 bay leaf
3 cups no-salt-added or less-sodium, fat-free chicken stock, divided
2 cups water
3 tablespoons white wine
3 tablespoons all-purpose flour
Preheat oven to 325 degrees Fahrenheit.
Remove giblets and neck from turkey; discard liver. Reserve turkey neck and giblets. Pat turkey day with paper towels; trim and discard excess fat. Starting at neck cavity, loosen the skin with the breast using your fingers at first. Then gently slide a thin plastic spatula under the skin, pushing it gently to loosen the skin under the entire breast, legs and thighs.
Combine 2 tablespoons sage, oil, butter, 1 teaspoon salt and 1/4 teaspoon black pepper. Rub sage mixture under the loosened skin and over breasts and drumsticks. Squeeze juice from 1 lemon half over turkey; place remaining lemon half in cavity. Tie legs together with kitchen string. Place reserved giblets, neck, garlic, carrots, celery, onion and bay leaf in the bottom of a large roasting pan. Add 1 cup stock and 2 cups water to pan. Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack.
