Sage-Rubbed Roast Turkey with Lemon-Bay Gravy
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.
Make Ahead Tip: Cover and refrigerate giblet stock (Step 2) for up to 1 day.
Equipment: Kitchen string
Tip: For the best taste and texture, we like using a “natural” or “organic” turkey--it does not have any added “sodium solution” found in most conventional turkeys and has a better taste and texture. Turkeys labeled “heritage” are also typically “natural.”
3 1/2 lean meat