Orange-Sage Turkey with White Wine Gravy
Makes 10 to 12 servings
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- 1 orange
- 1 1/2 cups butter, softened and divided
- 4 tablespoons lemon juice, divided
- 2 teaspoons seasoned salt
- 1 tablespoon fresh chopped thyme
- 4 teaspoons fresh chopped sage, divided
- 1 (10-to 12-pound) fresh or fully thawed frozen turkey
- 1 small onion, peeled and quartered
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/3 cup dry white wine
- 2 tablespoons chopped fresh chives
- Preheat oven to 350º. Grate zest from orange to equal 2 teaspoons. Cut orange into quarters.
- In a medium bowl, stir together 1 cup softened butter, orange zest, 3 tablespoons lemon juice, and seasoned salt. Place half of butter mixture in a small bowl, and stir in thyme and 3 teaspoons sage. Loosen and lift skin from turkey breast and thighs with fingers (do not totally detach skin); spread thyme butter mixture evenly underneath skin. Carefully replace skin. Place orange and onion wedges in turkey cavity. Tie legs together with kitchen twine, and tuck wing tips under turkey. Rub remaining butter mixture evenly over turkey skin. Place turkey on a roasting rack set in a large roasting pan.
- Bake for 2 1/2 hours to 3 hours or until a meat thermometer inserted into thickest portion of turkey registers 165º. During baking, loosely tent turkey with aluminum foil to prevent excess browning, if necessary. Let turkey stand 15 minutes before carving. Remove turkey from pan, reserving 1/4 cup pan drippings.
- To prepare gravy: in a large skillet, melt remaining ½ cup butter over medium heat. Add chopped onion and garlic, and cook, stirring occasionally, for 10 minutes or until onion has softened. Sprinkle with flour; cook, stirring constantly, for 5 minutes. Stir in broth, wine, reserved pan drippings, and remaining 1 teaspoon sage. Cook, stirring often, for 5 minutes or until gravy has thickened. Stir in remaining 1 tablespoon lemon juice, and chopped chives.
- Do not use your pan drippings for gravy if they have burned. Dry white wines good for cooking include Sauvignon Blanc and Pinot Grigio.
Paula Deen Magazine https://www.pauladeenmagazine.com/