Sage Roasted Turkey With Pan Gravy

• 6 tbsp butter, softened
• 4 tbsp minced fresh sage and thyme leaves
• 1 tbsp garlic salt
• 2 tsp ground black pepper
• 1 (12 lb) turkey, at room temperature, giblets and neck removed
• 4-5 cups low sodium chicken or turkey broth
• 4 None onions, chopped
• 4 None carrots, chopped
• 2 tbsp cornstarch, mixed with 2 tbsp water
• 2 sprigs fresh thyme and/or sage

1. Preheat oven to 425u0b0F. Combine butter, minced herbs, garlic salt and pepper. Gently loosen skin of turkey breast. Spread 4 tbsp of herb mixture under skin. Rub remaining mixture over skin.
2. Transfer turkey to a roasting pan along with 4 cups broth, onions and carrots. Cover tightly with foil and roast for 30 mins. Reduce heat to 350u0b0F and roast for 2 - 3 hours, or until the internal thigh temperature is 170u0b0F. Remove foil and roast until golden brown, about 20 mins. Let stand, covered, for 30 mins before carving.
3. Remove vegetables from pan. Transfer juices, brown bits and herb sprigs to small saucepot. Add enough broth to equal 3 cups liquid total. Bring to a boil, reduce heat and simmer for 5 mins. Whisk in cornstarch slurry and simmer for 1 min. Season. Remove herb sprigs. Serve with turkey.

butter, sage, garlic, ground black pepper, turkey, chicken, onions, carrots, cornstarch, thyme

Taken from recipes-plus.com/api/v2.0/recipes/31920 (may not work)