Recipe: Roast Turkey with Sage Pan Gravy

Roast Turkey with Sage Pan Gravy, from Cooking Light.
Jose Picayo, Stylist Philippa Brathwaite

(CBS News) This recipe comes courtesy of health, nutrition and fitness authority Cooking Light, which offers a lighter approach to some Thanksgiving classics. Cooking Light inspires readers to eat smart and live a healthier lifestyle, by translating cutting-edge nutrition research into recipes and guidance for the home cook.

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See also: How to carve a turkey (Cooking Light)

Roast Turkey with Sage Pan Gravy

This classic bird and its rich gravy can easily anchor any traditional holiday feast.

Yield: Serves 12 (serving size: about 6 ounces turkey and 1/4 cup gravy)
Hands-on: 1 Hour
Total: 2 Hours, 50 Minutes


1 (12-pound) fresh or frozen turkey, thawed
3 tablespoons chopped fresh sage, divided
2 tablespoons extra-virgin olive 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 chicken stock (such as Swanson), divided
2 cups water
3 tablespoons white wine
3 tablespoons all-purpose flour


1. Preheat oven to 325 degrees.

2. Remove giblets and neck from turkey; discard liver. Reserve turkey neck and giblets. Pat turkey dry with paper towels; trim and discard excess fat. Starting at neck cavity, loosen the skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat.

3. Combine 2 tablespoons sage, olive 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 half of lemon 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. Bake turkey at 325 degrees for 1 hour and 20 minutes, rotating pan every 30 minutes. Increase oven temperature to 425° (do not remove turkey from oven). Bake turkey an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 165 degrees. Remove turkey from pan; place on a cutting board. Let stand for 30 minutes. Carve turkey; discard skin.

4. Place a large zip-top plastic bag inside a 4-cup glass measure. Strain pan drippings through a colander into bag; discard solids. Let drippings stand 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain pan drippings into a medium saucepan, stopping before fat layer reaches the opening. Add remaining 1 tablespoon sage, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 1/2 cups chicken stock, and wine to drippings in pan; bring to a boil. Cook for 15 minutes or until reduced to 2 1/2 cups. Combine flour and remaining 1/2 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. Serve gravy with turkey.

Nutritional Information

Amount per serving: Calories: 315
Fat: 8.8g
Saturated fat: 3g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 1.6g
Protein: 51.9g
Carbohydrate: 3.2g
Fiber: 0.4g
Cholesterol: 172mg
Iron: 3.6mg
Sodium: 349mg
Calcium: 49mg

Index: More recipes from "Sunday Morning" 2012 Food Issue special section: Food and Wine
Blog: "What's Cooking"