Name: Sage Butter-Roasted Turkey with Cider Gravy
Yield: 12 Servings
Ingredients: 3 tablespoons coarse kosher salt; 1 tablespoon dried rubbed sage; 1 16- to 18-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for Turkey Stock; 1/4 cup (1/2 stick) unsalted butter; 1/4 cup chopped fresh sage; 3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice; 2 cups (or more) Turkey Stock (click for recipe) or low-salt chicken broth; 3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice; 2 tablespoons all purpose flour; 2 to 3 tablespoons Calvados (apple brandy) or applejack brandy; 1 tablespoon chopped fresh sage

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