Directions:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
- Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
- Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
- Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
- While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
- Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
- Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48149.56 Kcal (201593 kJ) | ||
| Calories from fat | 1417.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 157.45g | 242% | |
|---|---|---|---|
| Cholesterol | 627.19mg | 209% | |
| Sodium | 3829.56mg | 160% | |
| Potassium | 1944.01mg | 41% | |
| Total Carbs | 64.85g | 22% | |
| Sugars | 15.34g | 61% | |
| Dietary Fiber | 12.19g | 49% | |
| Protein | 108.99g | 218% | |
| Vitamin C | 24.2mg | 40% | |
| Vitamin A | 2.5mg | 83% | |
| Iron | 7.8mg | 43% | |
| Calcium | 430.6mg | 43% | |
| Amount Per 100 g | |||
| Calories | 1060.17 Kcal (4439 kJ) | ||
| Calories from fat | 31.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 242% | |
|---|---|---|---|
| Cholesterol | 13.81mg | 209% | |
| Sodium | 84.32mg | 160% | |
| Potassium | 42.8mg | 41% | |
| Total Carbs | 1.43g | 22% | |
| Sugars | 0.34g | 61% | |
| Dietary Fiber | 0.27g | 49% | |
| Protein | 2.4g | 218% | |
| Vitamin C | 0.5mg | 40% | |
| Vitamin A | 0.1mg | 83% | |
| Iron | 0.2mg | 43% | |
| Calcium | 9.5mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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