Sage Butter-Roasted Turkey with Cider Gravy

For Thanksgiving this year, we made this turkey on Wednesday along with the gravy. Because of the salt rub, it made for a very salty gravy. On Thursday we made Turkey #2 and we loaded the cavity with carrots, celery, and sage and rubbed it with sage and butter. I also basted it with apple cider. The gravy from that one was added to gravy #1 and it was still on the salty side so we had to add water to it. It was probably the best gravy I've ever had, but I wouldn't recommend making it from a salt rubbed turkey. We served Turkey #2 first because it was fresh out of the oven and it got rave reviews (and it was so easy!). Turkey #1 was delicious while we picked at it during the carving on Wednesday.

Bon Appetit, November 2009
12 Servings

Turkey
3 tbsp coarse kosher salt
1 tbsp dried rubbed sage
1 16 to 18 lbs turkey, rinsed, patted dry.
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped fresh sage
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice

Gravy
2 cups (or more) Turkey Stock or low-salt chicken broth
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
2 tbsp all purpose flour
2 to 3 tbsp Calvados (apple brandy) or applejack brandy
1 tbsp chopped fresh sage

Turkey: Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
Set rack at lowest position in oven and preheat to 375. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350. Roast turkey 45 minutes. Pour 3/4 cup apple cider over. turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165, basting and turning pan occasionally for even cooking, about 1 1/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).

Gravy: Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tbsp fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tbsp Calvados, or more to taste, and sage. Season with salt and pepper.
Serve turkey with gravy.