Roasted Turkey with Sage Gravy and Celeriac Mash

Name: Roasted Turkey with Sage Gravy and Celeriac Mash
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 servings
Ingredients: 1 defrosted turkey (6 to 8 kg); 0.25 cup extra virgin olive oil; Zest of one lemon; 6 to 8 sprigs of thyme, leaves removed and finely chopped; 1 tsp garlic powder; 1 yellow onion, roughly chopped; 1 large carrot; 1 stalk celery, roughly chopped; 2 cups de bouillon de poulet; Salt and pepper, to taste; 1 large celeriac, peeled and cut in small cubes; 2 small white potatoes, peeled and cut in small cubes; 1 small clove of garlic; 0.25 cup unsalted butter; 0.5 cup milk; 1 pinch of freshly grated nutmeg; Salt and pepper, to taste; 0.5 cup unsalted butter (one stick); 1 garlic clove, minced; 2 tbsp chopped fresh sage; 0.25 cup all-purpose flour; 2 cups turkey drippings (at the bottom of roasting pan); 1 tsp apple cider vinegar; Salt and pepper, to taste

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Preparation 10 min Cooking 2 h Level Medium

A classic Christmas turkey served with gravy and a smooth celeriac mash. The flavors complement each other beautifully, and I guarantee that when cooked this way, your turkey will be never be dry.

Christmas Turkey with Leftover Recipe Ideas

Here is another roast turkey recipe, served with celeriac mash and a gravy made from the pan drippings. The slow-roasting method ensures tender meat, while the celeriac adds a touch of lightness and sweetness to the classic mashed potatoes.

Beyond the main meal, the amount of meat provides plenty of options for the following days. I suggest using the remaining poultry to make:

Why make this recipe?

For the gravy: knowing how to make a sauce from pan drippings is a fundamental skill to master in the kitchen! Using fresh sage and apple cider vinegar adds richness, depth, and a touch of acidity. This acidity helps “cut through” the richness of the butter and the turkey, enhancing the flavor of the meat without overpowering it.
Simple techniques and accessible ingredients: this recipe uses basic ingredients (onion, carrot, celery, thyme) to create complex flavors. It is an excellent choice for those who want to cook for a large group without needing professional equipment or rare ingredients.
A generous and social dish: cooking a whole turkey is the perfect opportunity to host a big gathering! Once the bird is in the oven, it roasts slowly, giving you plenty of time to enjoy your guests. You can easily serve a large table of 6 to 8 people!
Smart leftover management: by cooking a whole turkey, you put in the effort once to create the foundation for several distinct meals!

Tips for a perfect recipe:

Thawing: Allow approximately 24 hours for every 2.5 kg (5 lbs) in the refrigerator.
Take the turkey out of the fridge 1 hour before roasting: If you put a cold turkey into a hot oven, the muscle fibers will contract, resulting in dry meat and uneven cooking.
For crispy skin: Pat the turkey dry with paper towels before coating it with olive oil and herbs. Another tip: leave the turkey uncovered in the fridge for the last few hours of thawing to let the skin dry out.
Resting time: Let the turkey rest for at least 30 minutes under a loose sheet of aluminum foil before carving. This allows the juices to redistribute throughout the meat. If you carve too soon, the juices will run out onto the cutting board, leaving the meat dry on the plate.

Roasted Turkey with Sage Gravy and Celeriac Mash

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Preparation 10 min Cooking 2 h Level Medium

To start things well

You use:

You cook for:

6 to 8 portions

Preparation

1. Prepare the turkey:

Preheat the oven to 325°F. Remove the giblets and neck from the turkey and pat dry with a paper towel. Set aside on the counter.

2. Marinade:

Prepare the marinade by combining all the olive oil, lemon zest, fresh thym, salt, pepper and garlic powder in a small bowl. Set aside.

3. Before putting in the oven:

Add veggies and stock for the gravy at the bottom of the roasting pan. Place the rack on top and add the turkey. Tuck in the wings and brush over the marinade. Make sure every nook and crannies are covered. Add more olive oil if needed.

4. Cook:

Roast for an hour and turn it around for the remaining hour. After 2 hours in the oven, check the internal temperature until a thermometer reads 165°F in the breast and 180°F in the thigh.

5. Rest:

Let the turkey rest on a baking sheet with a foil on top for about 15 minutes. Carve to your liking and serve with the mash and sage gravy by following steps below.

6. Cook the vegetables for the mash:

Add the cut celeriac and potatoes in a large pot of cold water. Season with salt and add the garlic clove. Bring to a simmer and cook until tender, about 25 minutes.

7. Prepare the mash:

Drain the vegetables and set aside. Add the milk and butter to the pot. Put back on a medium heat until butter has melted and milk is warm. Add back the veggies and mash with an immersion blender or a potato masher. Season with salt, pepper and nutmeg.

8. Reserve the cooking juices:

Drain the content of the roasting tin (veggies and drippings) so you are only left with this beautiful golden liquid.

9. Start the gravy:

In a medium saucepan, melt the butter over medium heat. When the butter is foamy, add the garlic and sage and cook until aromatic, about 1 minute. Whisk in the flour and cook, stirring constantly, until the flour is foamy and lightened in color, 1 to 2 minutes.

10. Finish the sauce:

Bring to a simmer and whisk until it thickens. Cook, stirring frequently, until the gravy has thickened enough to coat the back of a spoon, about 7-10 minutes. Season to taste with salt and pepper and add the apple cider vinegar.

Stir in apple cider vinegar, taste, and adjust the seasoning with salt and pepper, if needed. Serve hot.

Nutritional information per serving (1/4 of the recipe)