1 fresh or frozen turkey up to 20 lb (9 kg), thawed if previously frozen,
onions, halved and divided
cloves garlic, unpeeled
fresh sage sprigs
sprigs fresh rosemary
unsalted butter, softened
chopped fresh sage
chopped fresh rosemary
cloves garlic, minced
reduced sodium chicken broth
chopped fresh parsley (optional)
Pat turkey dry with paper towel. Transfer to large rimmed baking sheet or roasting pan. Season cavity and outside of turkey with salt and pepper. Loosely cover with plastic wrap and refrigerate for 24 to 48 hours.
Preheat oven to 400°F (200°C). Add 3 onion halves, celery, carrots and garlic cloves to large roasting pan; set aside. Pat turkey dry with paper towel. Meanwhile, stir together butter with chopped sage and rosemary, garlic and paprika until well combined.
Loosen the skin from the breast with your fingers and rub butter mixture under skin. Place remaining onion, sage sprigs and rosemary sprigs inside cavity.
Tie legs together with butcher twine and tuck in wing tips. Place turkey, breast side up, in roasting pan on top of vegetables and roast in lower third of oven for 30 min. Reduce temperature to 325°F (160° C) and continue to cook for 1 hr 40 min. to 2 hrs or until meat thermometer inserted into thickest part of inner thigh registers 185°F (85°C).
Transfer turkey to serving platter and tent chicken with foil for 20 min. before removing twine and slicing.
Meanwhile, skim fat off drippings and cook drippings in roasting pan set over medium heat. Whisk 1/2 cup (125 mL) chicken broth with flour until smooth. Whisk in remaining chicken broth and gradually stir flour mixture into pan, scraping bottom of pan to incorporate into sauce; simmer for 10 to 12 min. or until thickened. Stir in parsley.
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