Each 5-ounce serving about 255 cal, 9 g fat (2.5 g saturated), 40 g protein, 185 mg sodium, 0 g carbohydrate, 0 g fiber.
1 12- to 14-lb turkey, thawed if frozen
4 small onions, quartered
8 sprigs fresh sage
2 Tbsp olive oil
2 large carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
2 fresh bay leaves
3/4 c. low-sodium chicken broth, if needed
Fresh herbs and clementines, for serving
Heat oven to 375°F. Working on baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Using paper towels, pat turkey dry. Stuff half of onions and 6 sprigs sage into main cavity
Tie legs together with kitchen twine. Tuck wing tips underneath body. Rub turkey with oil and season with 1 teaspoon salt.
Place turkey neck, carrots, celery, bay leaves and remaining onions and sage in large roasting pan. Place roasting rack in pan and put turkey on top.
Roast turkey until thermometer inserted into thickest part of thigh registers 165°F, 2 1⁄2 to 3 hours. (Cover bird loosely with foil if it browns too quickly and add broth to pan if vegetables begin to scorch.)
Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board. Cover loosely with foil and let rest for at least 25 minutes. Reserve pan and its contents for gravy. Carve turkey and garnish as desired.