Herb-Rubbed Roast Turkey with Fresh Sage Gravy

Herb-Rubbed Roast Turkey with Fresh Sage Gravy IMAGE Author: Canadian Living Credits: Herb-Rubbed Roast Turkey with Fresh Sage Gravy IMAGE

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Dressed in a classic array of herbs that you'll find in your pantry, this turkey is one that your family can enjoy for years to come. To add even more herb flavour, we've added fresh sage to the gravy, but feel free to omit it, if desired.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2015


Fresh Sage Gravy:
  • 1/2 cup dry white wine
  • 2 cups sodium-reduced chicken broth
  • 1/3 cup all-purpose flour
  • 2 tablespoons julienned fresh sage
Herb-Rubbed Roast Turkey:
  • 5 teaspoons olive oil
  • 2 teaspoons sweet paprika
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • 1 teaspoon dried savory
  • 1/2 teaspoon each salt and pepper
  • 1 turkey (about 5 kg)


Herb-Rubbed Roast Turkey: In small bowl, whisk together oil, paprika, rosemary, thyme, sage, savory, salt and pepper. (Make-ahead: Cover and store at room temperature for up to 48 hours.)

Remove giblets and neck from turkey; place neck in roasting pan. Twist wings and tuck behind back. Place turkey, breast side up, on rack in roasting pan; rub all over with oil mixture.

Roast in 325?F (160?C) oven, basting every 30 minutes and covering loosely with foil if browning too quickly, until instant-read thermometer inserted in thickest part of breast reads 170?F (77?C), about 3 hours.

Wearing oven mitts and using tongs, gently tip turkey to pour any juices from cavity into roasting pan; reserve juices for Fresh Sage Gravy. Discard neck. Transfer turkey to platter; tent loosely with foil. Let stand for 45 minutes before carving.

Fresh Sage Gravy: While turkey is resting, tilt roasting pan so juices collect at 1 end. Skim fat from surface; discard. Pour juices into heatproof bowl. Set aside.

Stir wine into roasting pan; bring to boil over medium-high heat. Continue to boil for 1 minute, scraping up any browned bits from bottom of pan.

In bowl, whisk broth with flour until smooth; whisk into roasting pan along with reserved turkey juices; bring to boil. Reduce heat and simmer, whisking often, until thickened, 5 to 8 minutes. Strain through fine-mesh sieve into heatproof bowl; stir in sage. Serve with turkey.

Tip from The Test Kitchen: In the Test Kitchen, we roasted this turkey at many different temperatures and found that 325?F (160?C) results in the perfect combination of crisp skin and juicy, tender meat.?

Nutritional facts per each of 12 servings: about

  • Fibre 1 g
  • Sodium 339 mg
  • Protein 57 g
  • Calories 332.0
  • Total fat 8 g
  • Potassium 835 mg
  • Cholesterol 188 mg
  • Saturated fat 2 g
  • Total carbohydrate 3 g


  • Iron 13.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Herb-Rubbed Roast Turkey with Fresh Sage Gravy