We stuffed the bird with mushroom stuffing, but you can use your own favorite recipe if you prefer.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees, with rack in lowest position. Prepare and stuff the turkey.

  • Cut turkey neck into pieces; combine in a large roasting pan with carrots, onions, and reserved sage stems. Set rack in pan (over vegetables); place turkey on rack, breast side up. Rub turkey with butter; season generously with salt and pepper.

  • Place pan in oven. Pour 6 cups water in bottom of pan; tent with foil. Roast, basting bird every 30 minutes with pan liquids, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 125 degrees, about 3 1/2 hours.

  • Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 170 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey (on rack) to a rimmed baking sheet; cover loosely with foil while making the gravy.

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I've used this recipe also since it was published, but there was another part where you put the sage leaves under the turkey skin with salt and pepper. I can't seem to find that page of this 2-page recipe.