Name: Sage-Roasted Turkey with Caramelized Onions and Sage Gravy
Yield: Makes 10 to 12 servings
Ingredients: 1 1/2 pounds onions, sliced; 3 tablespoons vegetable oil; 1 14- to 15-pound turkey; neck, heart and gizzard cut into 1-inch pieces and reserved; 2 tablespoons (1/4 stick) butter, room temperature; 8 large whole fresh sage leaves plus 1 1/2 teaspoons chopped; 1 cup (or more) canned low-salt chicken broth; 6 tablespoons all purpose flour; 3/4 cup dry white wine; Pinch of ground nutmeg

Jim Fobel, cookbook author, says, "During my high school years, I always had two Thanksgiving dinners: one with my family at midday, and another later at the home of my girlfriend, Susie Mednick. Her mother cooked the turkey on a bed of caramelized onions, which mixed with the turkey drippings to produce the best gravy I’ve ever tasted. This gravy features those onions along with my mother's favored seasonings: sage and nutmeg."

Watch how to prepare and carve your bird with our streaming video demonstration.

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