Ingredients for Sage Butter-Roasted Turkey with Cider Gravy

• 3 tablespoons coarse kosher salt

• 1 tablespoon dried rubbed sage

• 1 16-to 8.2kg turkey, rinsed, patted dry

• neck, heart, andgizzard reserved for Turkey Stock

• 60ml (1/2 stick) unsalted butter

• 60g chopped fresh sage

• 180ml fresh refrigerated apple cider or fresh refrigerated apple juice

• 475ml (or more) Turkey Stock or low-salt chicken broth

• 180ml fresh refrigerated apple cider or fresh refrigerated apple juice

• 2 tablespoons plain flour

• 2 to 45ml Calvados (apple brandy) or applejack brandy

• 1 tablespoon chopped fresh sage

Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.

Set rack at lowest position in oven and preheat to 191°C. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.

Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 177°C. Roast turkey 45 minutes. Pour 180ml apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 74°C, basting and turning pan occasionally for even cooking, about 11/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).

Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 475ml stock or broth and 180ml cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 350ml , about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 850ml stock mixture.

Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.

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