• prep: 1 hr
• cook: 4 hr
• total: 5 hr

servings:

Sage is to turkey what cinnamon is to apples; they go together like bread and butter. The seasoned butter on this bird is a bright and herbal mix of chopped sage leaves and fresh orange and lemon zest, which bathes the breast with the essence of the Thanksgiving aroma. For the all-important gravy, we offer two homemade options for stock, as well as store-bought chicken broth. We can't rave enough about the gravy made from the brown turkey stock. Trust us when we say it produces the most soul-satisfying sauce, and because it's not dependent on the giblets from your turkey, it can be made weeks ahead and frozen. If you're hosting a smaller group for Thanksgiving this year, such as a group of four, or perhaps even just the two of you, we suggest forgoing the whole bird for a turkey breast with the same prep. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Mashed Potato and Cauliflower Gratin; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

• 1 (13- to 15-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needle-nose pliers, and neck and giblets removed and reserved for giblet stock or another use if desired
• 1 stick (1/2 cup) unsalted butter, well softened
• 1/4 cup finely chopped fresh sage leaves
• 1 teaspoon grated lemon zest
• Salt
• Freshly ground black pepper
• 1 navel orange
• 1 medium red onion, cut into wedges
• 3 to 4 cups brown turkey stock, giblet stock, or low-sodium chicken broth
• 1/2 stick (1/4 cup) unsalted butter
• 6 tablespoons all-purpose flour
• 2 small metal skewers; kitchen string; large flameproof roasting pan (not glass) with a flat rack; instant-read thermometer; 2-quart glass measure

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