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very easy
Prep Time
20 mins
Total Time
4 h


1 fresh or frozen turkey up to 20 lb (9 kg), thawed if previously frozen,
1/4 cup
kosher salt
60 mL
2 tsp
10 mL
onions, halved and divided
celery stalks
carrots, peeled
cloves garlic, unpeeled
fresh sage sprigs
sprigs fresh rosemary
1/3 cup
unsalted butter, softened
75 mL
3 tbsp
chopped fresh sage
45 mL
1 tbsp
chopped fresh rosemary
15 mL
cloves garlic, minced
1 tsp
15 mL
3 cups
reduced sodium chicken broth
750 mL
3 tbsp
all-purpose flour
45 mL
1/4 cup
chopped fresh parsley (optional)
60 mL


Step 1

Pat turkey dry with paper towel. Transfer to large rimmed baking sheet or roasting pan. Season cavity and outside of turkey with salt and pepper. Loosely cover with plastic wrap and refrigerate for 24 to 48 hours.

Step 2

Preheat oven to 400°F (200°C). Add 3 onion halves, celery, carrots and garlic cloves to large roasting pan; set aside. Pat turkey dry with paper towel. Meanwhile, stir together butter with chopped sage and rosemary, garlic and paprika until well combined.

Step 3

Loosen the skin from the breast with your fingers and rub butter mixture under skin. Place remaining onion, sage sprigs and rosemary sprigs inside cavity.

Step 4

Tie legs together with butcher twine and tuck in wing tips. Place turkey, breast side up, in roasting pan on top of vegetables and roast in lower third of oven for 30 min. Reduce temperature to 325°F (160° C) and continue to cook for 1 hr 40 min. to 2 hrs or until meat thermometer inserted into thickest part of inner thigh registers 185°F (85°C).

Step 5

Transfer turkey to serving platter and tent chicken with foil for 20 min. before removing twine and slicing.

Step 6

Meanwhile, skim fat off drippings and cook drippings in roasting pan set over medium heat. Whisk 1/2 cup (125 mL) chicken broth with flour until smooth. Whisk in remaining chicken broth and gradually stir flour mixture into pan, scraping bottom of pan to incorporate into sauce; simmer for 10 to 12 min. or until thickened. Stir in parsley.

Step 7

Serve turkey with pan gravy.


Thaw turkey on tray placed in lower section of fridge to prevent cross-contamination and dripping. Allow 5 hr per lb (10 hr per kg) defrosting time.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dinner

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 3 oz/90 g turkey, plus 1/8 of roasted vegetables
17 g
Saturated Fat:
6 g
1 g
125 mg
41 g
1120 mg
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