Roast Turkey With Sage Pan Gravy

• 1 (12-pound) fresh or frozen turkey, thawed
• 3 tablespoons chopped fresh sage, divided
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter, softened
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 lemon, halved crosswise
• 6 garlic cloves, peeled
• 3 carrots, coarsely chopped
• 3 celery stalks, coarsely chopped
• 2 medium onions, coarsely chopped
• 1 bay leaf
• 3 cups no-salt-added chicken stock (such as Swanson), divided
• 2 cups water
• 3 tablespoons white wine
• 3 tablespoons all-purpose flour

1. Preheat oven to 325u0b0.
2. Remove giblets and neck from turkey; discard liver. Reserve turkey neck and giblets. Pat turkey dry with paper towels; trim and discard excess fat. Starting at neck cavity, loosen the skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat.
3. Combine 2 tablespoons sage, olive oil, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper. Rub sage mixture under the loosened skin and over breasts and drumsticks. Squeeze juice from 1 half of lemon over turkey; place remaining lemon half in cavity. Tie legs together with kitchen string. Place reserved giblets, neck, garlic, carrots, celery, onion, and bay leaf in the bottom of a large roasting pan. Add 1 cup stock and 2 cups water to pan. Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack. Bake turkey at 325u0b0 for 1 hour and 20 minutes, rotating pan every 30 minutes. Increase oven temperature to 425u0b0 (do not remove turkey from oven). Bake turkey an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 165u0b0. Remove turkey from pan; place on a cutting board. Let stand for 30 minutes. Carve turkey; discard skin.
4. Place a large zip-top plastic bag inside a 4-cup glass measure. Strain pan drippings through a colander into bag; discard solids. Let drippings stand 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain pan drippings into a medium saucepan, stopping before fat layer reaches the opening. Add remaining 1 tablespoon sage, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 1/2 cups chicken stock, and wine to drippings in pan; bring to a boil. Cook for 15 minutes or until reduced to 2 1/2 cups. Combine flour and remaining 1/2 cup chicken stock in a small bowl, stirring with a whisk until smooth. Stir flour mixture into stock mixture in pan; bring to a boil. Boil 1 minute or until slightly thick, stirring gravy constantly. Serve gravy with turkey.

fresh sage, extravirgin olive oil, unsalted butter, kosher salt, freshly ground black pepper, lemon, garlic, carrots, celery stalks, onions, bay leaf, nosalt, water, white wine, allpurpose

Taken from www.myrecipes.com/recipe/roast-turkey-sage-gravy (may not work)