Recipe - Sage-Buttermilk Biscuits

1 One half pound Onions; cut or sliced up
3 tablespoon Vegetable oil
1 Turkey; neck; heart and
gizzard
; cut into 1inch
; pieces and reserved
; (14 to 15pound)
2 tablespoon Butter; room temperature
; (One fourth stick)
8 lg Whole fresh sage leaves plus
1 1/2
; teaspoons chopped
1 cup Canned lowsalt chicken
broth; (or more)
6 tablespoon All purpose flour
Three fourths cup Dry white wine
1 pn Ground nutmeg

Position rack in bottom third of oven and preheat to 425F. Toss onions and
2 tablespoons oil in large roasting pan. Roast until onions are golden
brown, stirring every 15 minutes, about 1 hour.

Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of
turkey breast to loosen skin. Spread butter under skin over breast meat.
Arrange 4 sage leaves under skin on each side of breast. If stuffing
turkey, spoon stuffing loosely into main cavity. Tuck wing tips under
turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon
oil; sprinkle with salt and pepper.

Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan.
Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely
with foil. Reduce oven temperature to 325F. Roast turkey 2 hours. Uncover;
continue to roast until turkey is golden brown and thermometer inserted
into thickest part of thigh registers 180F, basting occasionally with pan
juices, about 1 hour longer if unstuffed or about 1 hour 30 minutes longer
if stuffed. Transfer to platter. Tent loosely with foil; let stand 30
minutes.

Remove neck and giblet pieces from pan; discard. Pour onion mixture into
large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more
chicken broth to onion mixture if necessary to measure 5 cups.

Heat reserved 2 tablespoons turkey fat in large saucepan over mediumhigh
heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning
to color, about 3 minutes (mixture will be dry and crumbly). Gradually
whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to
desired consistency, whisking frequently, about 5 minutes; season with salt
and pepper.

Serve turkey with gravy.

Makes 10 to 12