The only turkey recipe you will ever need, this recipe is both simply and crowd-pleasing.
Serves 6, with leftovers
- 1 fresh, unseasoned turkey, between 9-10 lb
- 1 stick of butter, softened
- 1 small onion, chopped
- 1/4 cup chopped and lightly packed fresh sage + a handful of whole fresh sage leaves
- 1 large orange
- 1 large lemon
- 1T coarse salt
- 2 garlic cloves, finely minced
Oranges and sage leaves for decoration
Preheat oven to 450F.
Remove the giblets from the turkey and, using a paper towel, pat the bird dry all over and inside the cavity.
Zest the lemon and orange – you should have around 1T of zest from each. Slice the lemon and orange into ½ inch rounds and set aside.
In a small bowl, combine the butter, garlic, chopped sage, orange and lemon zest, and salt. Stir together.
Using a small, sharp knife, cut slits in the skin on the turkey’s legs.
Being careful not to tear the skin, pat ½ the butter mixture under the skin on the turkey’s legs, and, sliding your hand underneath the skin on the turkey’s breast, on the breast of the bird as well. Using the other ½ of the butter mixture, rub into the outside skin of the entire bird. Place ½ the orange and lemon slices inside the turkey’s cavity.
Place a layer of lemon and orange slices, along with some sage leaves, on the bottom of the roasting pan. Lay the turkey on top, and sprinkle the chopped onion around the turkey.
Roast the turkey, uncovered, at 450F for 30 minutes. Then, tent the turkey with foil, turn the oven to 350F, and roast another 90 minutes or until the internal temperature reaches 165F.
Let the turkey rest in the pan for 20 minutes, then place on a platter.
To make gravy:
Skim the fat off the top of the pan juices and discard.
Place the roasting pan on the top of the oven – you’ll likely have to put it overtop of two burners – and turn the burner heat to medium-high.
Deglaze the pan using 1 cup chicken stock, scraping up the browned bits from the bottom of the pan as the stock begins to simmer lightly.
In a glass or small bowl, beat together 2T flour and ½ cup stock until combined (I use a fork to do this), then add to the pan, along with the Marsala or sherry if using.
Keeping the heat at a low simmer, cook, stirring, until the gravy thickens. Pour into a gravy boat and serve.