Deconstructed Holiday Turkey and Sage Gravy

Votes: 2

Time: 2 hours 10 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1124, total fat 52 G., saturated fats 16 G., proteins 143 G., carbohydrates 15 G., fiber 3 G., cholesterol 490 mg, sodium 1749 mg, sugar 9 G.

A roasted whole turkey certainly looks luxurious, but roasting it cut into pieces will look just as festive, and the skin will be even crispier. It's all about the honey marinade, which gives the skin a shiny, caramelized finish. Use the rendered fat to make a delicious sage gravy to accompany the turkey.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Turkey

1 whole boneless turkey breast (2.8 - 3.2 kg)
3 turkey drumsticks (about 1 kg total)
2 turkey thighs (about 700g total)
1/4 cup honey
1 head garlic, cut in half horizontally (do not peel)
2 bay leaves
4 sprigs of thyme
4 large sprigs of sage + extra for serving
2 tsp black peppercorns
2 tsp allspice peas
1/4 cup fresh celery leaves (1 bunch)
3 tablespoons melted butter

Sage gravy

2-3 cups of lightly salted chicken broth
4 tablespoons butter
1/4 cup flour

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: turkey, black peppercorns, allspice, flour, garlic, honey, bay leaf, sage, thyme

Cooking the dish according to the recipe:

Brine:

Rinse the turkey parts and place them in a 10-quart (3-quart) resealable plastic bag (or a large stockpot). Add 1/4 cup salt, honey, garlic, bay leaf, thyme, 2 sprigs sage, peppercorns, allspice, and celery leaves. Add enough cold water to cover the turkey (about 3 quarts). Press out any air, seal the bags, and place them in a large bowl or other container to prevent the brine from leaking. Refrigerate for at least 6 hours or overnight.
Bake the turkey:

Position racks in the upper and lower thirds of the oven and preheat the oven to 220°C.

Remove the turkey pieces from the brine and pat dry with paper towels. Place the turkey skin-side up on racks set in two medium baking sheets (be sure to leave space between the pieces for heat circulation). Pour 1 cup of water into each baking sheet. Brush the turkey pieces with melted butter and sprinkle with the remaining two sage sprigs. Place one baking sheet on each oven rack and roast until the turkey begins to brown, about 30 minutes.
Reduce the oven temperature to 200°C (400°F). Rotate the baking sheets and place them on the other side. Continue roasting until a thermometer inserted into the thickest part of the breast (away from the bone) registers 165°F (74°C), 1 hour to 1 hour 15 minutes. Transfer the turkey pieces to a platter and cover with foil.
Gravy:

Pour the pan juices into a 4-cup glass measuring cup and let stand until the fat rises to the surface, 2 to 3 minutes. Skim off any fat from the surface of the juices. Place one pan on two burners, add 2 cups of chicken broth, and bring to a simmer over medium-high heat, scraping up any browned bits. Pour the simmering broth into the measuring cup with the juices, adding more chicken broth if needed to bring the total liquid to 4 cups.
In a medium saucepan, melt the butter over medium-low heat. Add the flour and cook, stirring constantly, until smooth, about 2 minutes. Gradually whisk in the broth mixture and any juices from the pan. Increase the heat to medium-high and simmer, uncovered, until the sauce thickens, about 8 minutes. Season with salt and pepper to taste.
Slice the turkey and garnish with sage. Serve with gravy.