Roasted Sage Turkey with Vegetable Gravy

Ingredients

• 1 whole turkey (about 12 lbs), thawed
• 3 tablespoons olive oil
• 2 tablespoons fresh sage leaves, chopped
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, quartered
• 4 cups low-sodium chicken broth

Instructions

1. 1

   Preheat the oven to 325°F (163°C). Pat the turkey dry with paper towels and place it on a rack in a large roasting pan.

2. 2

   In a small bowl, combine olive oil, sage, thyme, salt, and pepper. Rub the mixture over the entire turkey, including under the skin.

3. 3

   Arrange carrots, celery, and onion in the bottom of the roasting pan. Place the turkey on top of the vegetables.

4. 4

   Pour 2 cups of chicken broth into the pan. Roast the turkey uncovered for about 3 hours, basting occasionally and adding additional broth as needed.

5. 5

   When the turkey reaches an internal temperature of 165°F (74°C), remove from oven and let rest 20 minutes. Transfer turkey to a platter.

6. 6

   For the gravy, strain pan juices and vegetables into a saucepan, pressing vegetables to extract flavors. Simmer, adjust seasoning, and serve hot with sliced turkey.