Sage Roasted Turkey With Apple Cider Gravy

Brining the turkey for up to a day in advance makes for an extra juicy and tender centerpiece to a meal they’ll be talking about all year.


12 - 12 serving

Total Time

Prep Time

Cook Time


  • 1 c. salt
  • 1 bunch fresh sage divided
  • 2 onions sliced and divided
  • 1 15-lb. turkey neck reserved
  • 1 stick butter divided
  • 3 c. low-sodium turkey stock
  • 3 c. apple cider
  • 1/4 c. cornstarch


In large bowl, combine 6 quarts water, salt, half the sage, and half the onions. Submerge the turkey; chill 8 hrs. 

Heat oven to 375 degrees Fahrenheit. Rinse turkey; pat dry and truss. Chop remaining sage; mix in 1⁄2 stick butter and rub on turkey. Roast 3 1⁄2 hours or until 165 F. 

In pot over medium heat, cook neck with remaining onions and butter 10 minutes. Add stock and cider. Whisk in cornstarch. Simmer 2 hours. Remove neck; purée, if desired. Serve with turkey. 

Per serving: Cal. 631 Pro. 86g Carb. 12g Fiber 1g Sug. 7g Chol. 190mg Sod. 1,515mg Total fat: 24g Sat. 8g Trans. 0g 

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