1 (12 pound) fresh or frozen turkey, thawed
3 tablespoons butter, softened
2 tablespoons finely chopped fresh sage
1 tablespoon chopped fresh thyme
1 ¾ teaspoons kosher salt, divided
1 teaspoon dried marjoram
¾ teaspoon freshly ground black pepper
2 ½ cups coarsely chopped onion (about 1 medium)
1 cup coarsely chopped celery (about 2 stalks)
1 medium bunch fresh sage leaves (about ¼ ounce)
4 cups turkey broth, divided
3 tablespoons cornstarch
3 tablespoons water
Directions: Preheat oven to 425°F. Remove giblets and neck from turkey. Pat turkey dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
Combine butter, chopped sage, thyme, 1 ¼ teaspoons salt, marjoram, and ½ teaspoon pepper; rub mixture under loosened skin and over the breast and drumsticks. Place onion, celery, and sage leaves in turkey cavity; tie legs together with kitchen string. Let stand at room temperature for 30 minutes Place turkey, breast side up, on the rack of a roasting pan coated with cooking spray. Pour 2 cups turkey broth in bottom of pan; place rack in pan. Bake turkey at 425°F for 30 minutes. Reduce heat to 325°F (do not remove turkey from oven). Bake at 325°F for an additional 1 hour and 45 minutes or until a thermometer inserted into meaty part of thigh registers 165°F. Remove turkey from pan; cover loosely with foil. Let turkey stand 20 minutes. Discard skin.
Place a large zip-top plastic bag inside a 4 cup glass measure. Pour dripping through a fine sieve into bag. Let stand 10 minutes (fat will rise to the top). Seal bag, carefully snip off one bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add 2 cups turkey broth to drippings to equal 3 cups. Combine cornstarch and 3 tablespoons water in a small bowl, stirring with a whisk. Bring broth mixture to a boil; stir in cornstarch mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thickened, stirring frequently. Stir in remaining ½ teaspoons salt and remaining ¼ teaspoon pepper. Serve gravy with turkey.
Per serving (about 6 ounces turkey and ¼ cup gravy): Calories: 292, fat 7.5 g (saturated 3.3 g), cholesterol 175 mg, sodium 410 mg, carbohydrate 2.1 g, fiber 0.1 g, protein 50.6 g
Yield: 12 servings
-Adapted from Dean Health Holiday Holdout