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Deconstructed Holiday Turkey with Sage Gravy

4.9(70)

Ted Allen created this recipe for Epicurious as part of a Thanksgiving menu. For Allen's tips on throwing a Thanksgiving party, [click here](/articlesguides/entertaining/partiesevents/thanksgiving_allen). You can marinate the turkey in brine, as specified here, or you can skip that step and just rub the pieces with butter, salt, pepper, and herbs. I wouldn't skip it, though — brining is the best thing ever to happen to turkey, producing lovely, moist meat, beautifully seasoned through and through.

by Ted Allen·published 2006-10-12

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Servings

Makes 8 servings

Total time

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Calories / serving

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Ingredients (19)

serves

1 (6 1/2 to 7 pound) turkey breast on the bone
3 turkey drumsticks (about 2 1/4 pounds total)
2 turkey thighs (about 1 1/2 pounds total)
1/4 cup kosher saltsalt
1/4 cup honeyhoney
1 head garlic, cut in half (do not peel)garlic
2 dried bay leavesbay-leaf
4 sprigs fresh thymethyme
2 large whole sprigs fresh sagesage
2 teaspoons whole black peppercornspeppercorn
2 teaspoons allspice berriesallspice
1/4 cup fresh celery leaves (from 1 bunch)celery
3 tablespoons unsalted butter, meltedbutter
Leaves from 2 large sprigs sage, plus several whole sprigs for garnishsage
2 to 3 cups low-sodium chicken brothchicken-broth
1/4 cup (1/2 stick) unsalted butterbutter
1/3 cup all-purpose flourflour
Kosher saltsalt
Freshly ground black pepperpepper

Instructions (8 steps)

01Rinse turkey parts and place in doubled 2 1/2-gallon resealable plastic bags (or large stockpot). Add salt, honey, garlic, bay leaves, thyme, sage, peppercorns, allspice, and celery leaves. Add enough cold water to cover turkey — about 3 quarts. Press out air, close bags, and place in large bowl or other container to protect against leaks. Refrigerate at least 6 hours or overnight.
02Preheat oven to 425°F. Arrange racks in upper and lower thirds of oven.
03Remove turkey parts from brine, pat dry with paper towels, and place, skin side up, on racks set in 2 medium roasting pans (be sure to leave space between parts for air circulation). Pour 1 cup water into each pan. Drizzle turkey parts with melted butter and scatter with sage leaves. Place 1 pan on each oven rack and roast until beginning to brown, about 30 minutes.
04Lower heat to 400°F, switch positions of pans, and rotate each pan 180°. Continue roasting until instant-read thermometer inserted into thickest part of breast, avoiding bone, registers 165°, about 1 to 1 1/4 hours. Transfer turkey parts to platter and tent with foil.
05Pour pan juices into 4-cup glass measuring cup, let stand until fat rises to top, 2 to 3 minutes, then skim off and reserve fat.
06Set 1 roasting pan across 2 burners, add 2 cups chicken broth, and bring to simmer over moderately high heat, scraping up any browned bits. Add simmering broth to pan juices in measuring cup, then add additional chicken broth, if needed, to equal 4 cups liquid.
07In medium saucepan over moderately low heat, melt butter, then whisk in flour and cook, whisking constantly, until smooth, approximately 2 minutes. Gradually whisk in broth mixture and any collected juices from platter holding turkey, then raise heat to moderately high and boil mixture, uncovered, until thickened, about 8 minutes.
08Season gravy with salt and pepper to taste. Carve turkey pieces and garnish with sage; serve with gravy.

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