Shelly's Recipe

SAGE-ROASTED TURKEY WITH BOURBON GRAVY

Category: Turkey

1 fresh turkey, about 16 lb
1 yellow onion, quartered
2 celery stalks, cut into 2-inch lengths
3 or 4 fresh thyme sprigs
1 bay leaf
2 tbsp finely chopped fresh sage
Salt and freshly ground pepper, to taste
6 tbsp (3/4 stick) unsalted butter, melted

Let the turkey stand at room temperature for 1 hour.

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

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 1 tbsp 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 to the back, slide a long piece of string under the body, raise it up across the wings and tie the string snug against the center of the breast. Brush the turkey with half of the butter and sprinkle with the remaining 1 tbsp sage, salt and pepper.

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 and turn the turkey, breast side up. 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 3 to 3 3/4 hours.

Transfer the turkey to a warmed platter, cover loosely with foil and let rest for about 20 minutes before carving. Serves 12.

BOURBON GRAVY
For the stock:
Giblets (except liver) and neck from a fresh turkey
1 bay leaf
2 fresh thyme sprigs
2 fresh flat-leaf parsley sprigs
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
5 cups cold water

For the gravy:
Pan drippings from roasted turkey
1 Vidalia onion, diced
2 tbsp bourbon
2 cups turkey or chicken stock
1 1/2 tbsp cornstarch
Salt and freshly ground pepper, to taste
1 tbsp chopped fresh sage

To make the stock, in a saucepan, combine the giblets and neck, bay leaf, thyme, parsley, onion, carrot, celery and water. Set the pan over high heat, bring to a simmer and reduce the heat to medium-low. Simmer, skimming the surface to remove any foam, until the stock is flavorful, about 2 hours.

Strain the stock through a fine-mesh sieve set over a heatproof bowl. Let the stock cool to room temperature, then cover and refrigerate until ready to use.

To make the gravy, set the roasting pan with the turkey drippings over medium heat. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. When the browned bits have been loosened and the liquid has nearly evaporated, after 3 to 5 minutes, pour off and discard all but 2 tbsp of the fat. Add the onion and saute, stirring constantly, until tender, 2 to 3 minutes. Add the bourbon and cook, stirring, until nearly evaporated, about 1 minute. Add the stock and cornstarch and whisk until smooth.

Bring the gravy to a boil and cook, whisking constantly, until it is thick enough to coat the back of a spoon, 8 to 10 minutes. Season with salt and pepper, stir in the sage and cook for 1 minute more. Keep warm until ready to serve. Transfer the gravy to a sauceboat and pass at the table.
Makes about 2 cups.