Ingredients:
3 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
10 garlic cloves
Cooking Spray
1 (13 lb) fresh or frozen turkey, thawed
1/3 cup grated Parmigiano-Reggiano cheese
5 tbsp (5 tsp) fresh (dried) sage, divided
2 tbsp butter, softened
1 tbsp minced garlic
1 tsp salt, divided
1/2 tsp black pepper, divided
1 lemon, halved
2.5 cups fat-free, less-sodium chicken broth, divided
1/3 cup chopped shallots
1 cup sherry
1/4 cup all-purpose flour
1/4 cup water
Directions:
1. Preheat oven to 425.
2. Combine first 4 ingredients in bottom of a shallow roasting
pan coated with cooking spray. Remove and discard giblets and neck
from turkey. Rinse the turkey with cold water; pat dry. Trim
excess fat. Starting at neck cavity, loosen skin from breast and
drumsticks by inserting fingers, gently pushing between skin
and meat. Lift wings tips up and over back; tuck under turkey.
3. Combine cheese, 1/4 cup (4 tsp) fresh (dried) sage, butter,
minced garlic, 3/4 tsp salt, and 1/4 tsp pepper; rub mixture
under the loosened skin and over breast and drumsticks. Rup turkey
skin with cut sides of lemon halves; squeeze juice into turkey
cavity. Place lemon halves in turkey cavity; tie legs together with
kitchen string.
4. Place turkey, breast side up, on vegtable mixture in pan. Bake
at 425 for 30 minutes and pour 2 cups of broth over turkey. Tent
turkey breast loosely with foil. Bake an additional 30 minutes.
5. Reduce oven temperature to 325 (do not take turkey out of oven).
Bake at 325 for 1.5 hours or until thermometor inserted into meaty
part of leg registers 180, basting every 30 minutes. Remove turkey
from pan. Cover and let stand 30 minutes. Discard skin.
6. Place a large zip-top plastic bag inside a 4-cup glass measure.
Pour drippings through a sieve into bag; discard solids. Let dirppings
stand 10 minutes (fat will rise to top). Seal bag; carefully snip
off 1 bottom corner of bag. Drain drippings into medium bowl,
stopping before fat. Add enough of remaining chicken broth to equal
3 cups.
7. Heat a medium sauce pan over medium-high heat. Coat pan with cooking
spray. Add shallots; saute 1 minute. Add sherry; bring to boil. Cook
until reduced to 1/2 cup (about 5 minutes). Stir in 1 tbsp (1 tsp) fresh
(dried) sage, and cook for 30 seconds. Add reserved drippings, bring to a
boil.
8. Lightly spoon flour into a dry measuring cup; level with knife.
Combine flour and water, stirring well with a whisk. Stir flour mixture
into drippings mixture; bring to a boil. Cook 2 minutes, stirring
constantly. Stir in remaining 1/4 tsp salt and remaing 1/4 tsp pepper.
WINE RECOMMENDATION:
Pinot Noir