Easy Elegant Roast Turkey for 12

By on November 19, 2018

Easy Roast Turkey for Thanksgiving

So yes, we all love roast turkey but who has the time and energy to make it happen? After you have thawed the bird, here’s an easy elegant roasted bird.

Feeds 8-12 people

Preparation time: 1 hour / Total time: About 3 hours

One (12 to 14 pound) turkey fresh or ( frozen and thawed)
3 tablespoons chopped fresh sage, divided
4 tablespoons unsalted butter, softened
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 lemon, halved crosswise
6 garlic cloves, peeled and chopped
3 EACH: coarsely chopped carrots, celery stalks, and onions
1 bay leaf
3 cups chicken stock, divided
2 cups water
¼ cup white wine
3 tablespoons all-purpose flour

Preheat oven to 325°F.

Remove giblets and neck from turkey. Reserve turkey neck and giblets. Pat turkey dry with paper towels; trim and discard excess fat. Starting at neck cavity, loosen the skin from the breast using your fingers.

Combine 2 tablespoons sage, butter, 1 teaspoon salt and 1/4 teaspoon black pepper. Rub sage mixture under the loosened skin and over breasts and on the inside of the cavity. Squeeze juice from 1 lemon half over turkey; place remaining lemon half in the 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 the pan. Arrange turkey, breast side up, on a roasting rack.

Roast turkey for 1 hour and 20 minutes. Increase oven temperature to 425 degrees. Roast an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 160 to 165°F. Remove turkey from pan; place on a cutting board. Let stand for 30 minutes. Carve turkey.

Strain pan drippings into a large saucepan. Add remaining 1 tablespoon sage, salt, and black pepper, 1½ cups chicken stock and wine to drippings in pan; bring to a boil. Cook for 15 minutes or until reduced to 2 ½ cups. Combine flour and remaining ½ cup chicken stock in a small bowl, stirring with a whisk until smooth. Stir flour mixture into stock mixture in pan; bring to a boil. Boil 1 minute or until slightly thick, stirring gravy constantly. Adjust flavor with additional salt and pepper as needed. Serve gravy with turkey.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”