This recipe offers a flavorful twist on the classic roasted turkey, featuring a rich onion gravy.
Preheat your oven to 425°F and position the rack in the lower third.
Preheating ensures even cooking and a crispy skin.
Peel and slice the onions, then toss them with a bit of oil in the roasting pan.
Slicing the onions evenly helps them caramelize uniformly.
Rinse the turkey inside and out, then pat it dry with paper towels.
Drying the turkey helps the skin crisp up during roasting.
Gently loosen the skin over the turkey breast and spread butter underneath. Place sage leaves under the skin.
This step infuses the meat with flavor and keeps it moist.
Place the turkey on top of the onions in the roasting pan. Rub the turkey with oil and season with salt and pepper.
Positioning the turkey on the onions adds flavor to the drippings.
Roast the turkey for 30 minutes, then reduce the oven temperature to 325°F. Add 1 cup of broth to the pan and tent the turkey with foil.
Tenting with foil prevents the skin from over-browning.
Continue roasting, basting occasionally, until the internal temperature reaches 165°F in the thickest part of the breast.
Using a meat thermometer ensures the turkey is cooked safely.
Transfer the turkey to a platter and let it rest for 30 minutes.
Resting allows the juices to redistribute, keeping the meat moist.
Pour the pan drippings into a measuring cup, skim off the fat, and reserve 2 tablespoons.
Skimming the fat ensures a smooth gravy.
In a saucepan, heat the reserved fat, then whisk in the flour. Gradually add the drippings, wine, and nutmeg, cooking until thickened.
Whisking constantly prevents lumps in the gravy.
Carve the turkey and serve it with the onion gravy.
Arrange the turkey slices neatly for an appealing presentation.
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