Sage-Rubbed Roast Turkey with Lemon-Bay Gravy

From EatingWell: November/December 2012

This roast turkey recipe is flavored with sage and served with gravy made extra-tasty with the lemony pan drippings from the turkey and bay leaves in the giblet stock. The salt rub in this recipe acts as a “dry brine,” plumping and seasoning the meat for moist, juicy, flavorful turkey.

Sage-Rubbed Roast Turkey with Lemon-Bay Gravy Recipe

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6 Reviews for Sage-Rubbed Roast Turkey with Lemon-Bay Gravy

11/24/2012

Anonymous

Perfect in every way

We had given up on trying to roast turkey when my son suggested cooking it the way I cook roast chicken: high heat. I looked for a recipe online and found plenty, but when my Eating Well issue came I dove into it on a mission to find a better recipe. And I did. I cut out the recipe and put it into a plastic sleeve. After using it I put into the looseleaf notebook that holds all the best recipes we've ever found. I will never cook a turkey any other way.

Pros: most delicious, amazingly moist

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11/24/2012

Anonymous

Recommends this recipe

Best turkey I've ever made

The family says it is the best turkey I've ever made, I like the fact that it taste fresh and does not have the stuffing taste. I've never had luck with a turkey being moist without stuffing until now. This is a keeper! Thanks

Pros: Moist, herbs made it very tasty

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