Sage Roasted Turkey with Caramelized Onion and Sage Gravy

Preheat oven to 425 degrees F. Mix onions and oil in a shallow (2-inch) large roasting pan.

Roast, for about 1 hour, or until the onions are golden brown, stirring every 15 minutes.

Blot turkey dry with clean paper towels. At the neck end, slide fingertips under skin of turkey breast to loosen skin.

Using fingertips, spread butter between skin and breast. Arrange 4 sage leaves under skin on each side of breast.

Tuck wing tips under turkey and return legs to tucked position.

Rub turkey with 1-tablespoon oil and sprinkle with salt and freshly ground pepper.

Arrange onions in a pile in center of pan to make a bed for the turkey. Place turkey on top onions. Add neck, heart and gizzard chunks to pan.

Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil.

Reduce oven temperature to 325 degrees F. Roast turkey 2 hours. Uncover; continue to roast until turkey is golden and the internal temperature reaches 180 degrees F in the thickest part of the thigh, about 1 hour longer.

Transfer turkey to platter and let stand 20 minutes. Remove neck and giblet pieces from pan and discard.

Pour onion mixture into large glass measuring cup. Spoon off fat, reserving 2 tablespoons. Add more broth to onion mixture if necessary to measure 5 cups.

Heat reserved 2 tablespoons turkey fat in large saucepan over medium heat. Add chopped sage; stir 30-40 seconds.

Add flour; stir until mixture begins to turn slightly brown, about 4-5 minutes (mixture will be dry and crumbly).

Gradually whisk in onion/broth mixture, wine and nutmeg.

Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes. Adjust seasonings as necessary.