Sage-Rubbed Roast Turkey with Lemon-Bay Gravy. (Michael Graydon and Nikole Herriott EatingWell / November 6, 2013)

This roast turkey recipe is flavored with sage and served with gravy made extra-tasty with the lemony pan drippings from the turkey and bay leaves in the giblet stock. The salt rub in this recipe acts as a "dry brine," plumping and seasoning the meat for moist, juicy, flavorful turkey.

Sage-Rubbed Roast Turkey with Lemon-Bay Gravy

Makes 12 servings turkey (plus leftovers) and 2 3/4 cups gravy.

Active Time: 45 minutes

Total Time: 3 3/4 hours (plus 1 day dry-brining time)

3 tablespoons finely chopped fresh sage

2 tablespoons kosher salt

1 teaspoon freshly ground pepper

1 12- to 14-pound turkey, preferably natural or organic (see tip)

2 lemons, halved

2 cups hot water

Giblet Stock:

1 tablespoon extra-virgin olive oil

Neck and giblets (except liver) from the turkey

1 large onion, unpeeled, quartered

1 large carrot, coarsely chopped

2 stalks celery, coarsely chopped

5 cloves garlic, unpeeled

8 cups water