Roast Turkey with Sage

Serves : 8-12

Comments: A 16 pound turkey will feed 12 people with leftovers. A 10-11 pound turkey will feed 10 people with no leftovers.

 

Ingredients:

  • 1 fresh, grain-fed turkey, 10-16 pounds
  • 1 yellow onion, quartered
  • 2 stalks celery, cut into 2-inch lengths
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons finely chopped fresh sage
  • 8 tablespoons butter, melted

Instructions:

Let turkey stand at room temperature up to 1 1/2 hours.

Position rack in the lower third of the oven and preheat to 425 degrees.

Remove the giblets and neck, if included, and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard excess fat. Place the onion, celery, thyme, bay leaf and one tablespoon of the sage in the body and neck cavities, then season with salt and pepper. With kitchen twine, truss the legs together. To secure the neck flap, pull the flap of skink down and use toothpicks or small metal skewers to fasten it. Generously brush the turkey with butter.

Place the turkey, breast side down, on a rack in a large roasting pan and roast for 45 minutes, basting with some of the remaining butter after 25 minutes. Reduce the heat to 325 degrees and turn the turkey, breast side up. Sprinkle with remaining sage. Continue roasting, basting with the remaining butter and pan juices every 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165 degrees, and inserted into the thigh registers 175 degrees. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be about 2 1/2 hours for a 10 pound turkey up to 3 or even 3 3/4 hours for the 16 pound turkey.

Transfer the turkey to a warmed platter, cover loosely with foil and let rest for about 20 minutes before carving.