Position rack in bottom third of oven and preheat to 425F. Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour. Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper. Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325F. Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180F, basting occasionally with pan juices, about 1 hour longer if unstuffed or about 1 hour 30 minutes longer if stuffed. Transfer to platter. Tent loosely with foil; let stand 30 minutes. Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion mixture if necessary to measure 5 cups. Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper. Serve turkey with gravy. Makes 10 to 12 servings. Bon Appetit November 1999 Per serving: 919 Calories (kcal); 65g Total Fat; (70% calories from fat); 7g Protein; 54g Carbohydrate; 62mg Cholesterol; 261mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (9140g)|
|Recipe Makes: 1|
|Calories from Fat: 4586 (41%)|
|Amt Per Serving||% DV|
|Total Fat 509.5g||679 %|
|Saturated Fat 150.8g||754 %|
|Monounsaturated Fat 180.4g|
|Polyunsanturated Fat 127.1g|
|Cholesterol 5454.9mg||1678 %|
|Sodium 4038.7mg||139 %|
|Potassium 16857.3mg||444 %|
|Total Carbohydrate 291.1g||86 %|
|Dietary Fiber 47.6g||190 %|
|Sugars, other 243.5g|
|Protein 1282.5g||1832 %|
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Calories per serving: 11211
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