Orange & Sage Roasted Turkey and Gravy
Yields: 14 main-dish servings

1 fresh or frozen (thawed) turkey (about 14 pounds)*
2 large oranges
1/2 cup loosely packed fresh sage leaves
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
2 small onions, peeled and each cut into quarters
2 cans (14 to 14 1/2 ounces each) chicken broth (31/2 cups)
1/4 cup all-purpose flour kumquats with leaves and fresh sage for garnish

Preheat oven to 325F. Remove giblets from turkey; set aside. Discard liver or save for another use. Cut neck into several large pieces.

With vegetable peeler, from 1 orange, remove 1 strip peel (4 1/2" by 3/4"); reserve peel for making gravy. Cut same orange into quarters. From remaining orange, grate 2 teaspoons peel. Reserve 3 whole large sage leaves for making gravy; finely chop 1/4 cup of remaining sage. In cup, mix grated orange peel, chopped sage, salt, and 1/2 teaspoon pepper. Place orange quarters, onions, and remaining whole sage leaves inside body cavity of turkey. Fasten neck skin to back with 1 or 2 skewers. With turkey breast side up, fold wings under back of turkey so they stay in place. If drumsticks are not held by band of skin or stuffing clamp, tie legs together with string.

Place turkey, breast side up, on small rack in large roasting pan (17" by 11 1/2"). Scatter giblets and neck pieces in pan around turkey. Rub turkey all over with chopped sage mixture. Insert meat thermometer into thickest part of thigh next to bone, being careful that pointed end of thermometer does not touch bone. Cover turkey with a loose tent of foil, letting thermometer poke through foil. Roast turkey about 3 3/4 hours. To brown turkey, remove foil during last 1 1/4 hours of roasting time and baste with pan drippings occasionally if you like. Start checking for doneness during last hour of roasting. Turkey is done when thigh temperature on meat thermometer reaches 175? to 180F., and breast temperature reaches 165?F. (Internal temperature of turkey will rise 5? to 10?F. upon standing.) When turkey is done, place on large platter; cover with foil to keep warm.

Prepare gravy: Remove rack from roasting pan. Strain pan drippings into 4-cup glass measure or medium bowl, leaving giblets and neck in pan. Let drippings stand to allow fat to separate from meat juice. Place roasting pan over medium-high heat and cook giblets and neck until browned, about 2 minutes. Carefully add 1 can broth to hot roasting pan and heat to boiling, stirring until browned bits are loosened from bottom of pan; boil 3 minutes. Spoon 2 tablespoons fat from drippings into 2-quart saucepan. Discard any remaining fat. Strain broth from roasting pan into glass measure with meat juice. Discard giblets and neck. Add remaining can of broth and enough water to meat-juice mixture in cup to equal 4 cups total. Stir flour into fat in saucepan; cook over medium heat about 1 minute or until mixture turns golden brown, whisking constantly. Add meat-juice mixture, 1/4 teaspoon pepper, and reserved orange peel and sage leaves. Cook over medium-high heat 5 minutes or until gravy boils and thickens, stirring often. Discard orange peel and sage. Transfer to gravy boat. Makes about 4 cups.

To serve, garnish platter. Pass gravy with turkey. Remove skin from turkey before eating if you like.

*If using a frozen turkey, at least 3 days ahead, transfer from freezer to large tray and place in coldest part of refrigerator to thaw. Plan on 24 hours thawing time for every 5 pounds.