Apple And Sage Turkey Recipes

APPLE-SAGE ROASTED TURKEY

Steps:

• Preheat oven to 325°. In a small saucepan, combine apple cider, jelly and butter. Cook and stir until butter is melted. Remove from heat and set aside., In a small bowl, combine minced sage and butter. With fingers, carefully loosen skin from the turkey breast; rub butter mixture under the skin. Brush turkey with apple cider. Sprinkle salt and pepper over turkey and inside cavity., Place apples, onion and sage leaves inside the cavity. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, 3-1/2 to 4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with cider mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before slicing. Freeze option: Place sliced turkey in freezer containers; top with any cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

APPLE & HERB ROASTED TURKEY

Steps:

• Preheat oven to 325°. Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks., Place breast side up on a rack in a roasting pan. Place apple, onion and celery in turkey cavity. Brush turkey with butter., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; brush with apple jelly. Tent with foil and let stand 15 minutes before removing toothpicks and carving.

APPLE SAGE ROAST TURKEY

Steps:

• In small saucepan over medium heat, stir 1/3 cup apple cider, jelly, and butter until the mixture is melted and smooth.
• Remove from heat.
• Rub the turkey inside and out with the 2 tablespoons apple cider and sprinkle with salt and pepper.
• Gently loosen the skin over the entire turkey breast by inserting fingertips between skin and flesh.
• Slide as many sage leaves as you want under the skin and place the skin back in place.
• Stuff the neck and body cavities of turkey loosely with apple wedges and some more sage leaves, making sure to reserve a few for garnish.
• Close both cavities with skewers.
• Truss the turkey and brush with cider mixture.
• Roast according to weight.
• Serve the turkey garnished with reserved sage leaves and additional apple slices.

APPLE AND SAGE TURKEY

Steps:

• For the turkey: Heat the oven to 500 degrees F.
• Remove the turkey from the refrigerator and let come to room temperature white oven heats, about 30 to 45 minutes. Discard the giblets and reserve neck. Rinse out the turkey's cavity and pat dry with paper towels. Rub the turkey all over with 2 tablespoons of the vegetable oil; season generously with salt and freshly ground black pepper. Put the sage leaves under skin. Season the cavity with salt and pepper, squeeze 1/2 of the orange all over the bird and put the other half inside the cavity along with the garlic.
• Arrange the turkey in a large roasting pan and roast until the skin is golden brown, about 20 to 30 minutes. Put the neck, onions, and apples in a bowl and toss with remaining 1 tablespoon of the vegetable oil. Season well with salt and freshly ground black pepper.
• Reduce the oven the temperature to 350 degrees F and add the apples, onions and turkey neck to the roasting pan. Baste with pan drippings about every 45 minutes. Roast the turkey until the internal temperature of the inner thigh reaches 160 degrees F on an instant-read thermometer.
• Remove from the oven to a cutting board and let rest uncovered, at least 30 minutes, while you prepare the gravy. Remove apples and the onions to a serving platter. Carve the turkey and arrange on the serving platter. Serve with the Simple Gravy.
• No Recipe Recipe: Simple Gravy:
• Melt the butter in a medium saucepan over medium heat. When it foams, whisk in the flour until smooth. Cook until the flour loses its raw flavor and turns peanut color, about 3 to 5 minutes. Whisk in chicken broth until the mixture is smooth. Bring to a simmer, then reduce the heat to low and cook until it becomes a light tan color.
• Meanwhile, remove the turkey from roasting pan and set aside to rest. Discard all but 1 tablespoon of the drippings from roasting pan. Put the pan on the stovetop over medium heat. When pan juices are hot, add the sage leaves and fry until fragrant, about 1 minute. Remove the neck bone. Add a big splash of apple juice and scrape up the browned bits at the bottom of the pan.
• Strain this liquid into the thickened chicken broth mixture and season with salt, pepper and nutmeg. Whisk to combine. Bring to a simmer and cook for a few minutes until thick and creamy, about 3 to 5 minutes. Serve with your turkey and sides.

APPLE SAGE STUFFING

Steps:

• In a large pan, melt butter on med-high heat.
• Saute onion, celery, garlic and apple.
• Add sage, pinch of nutmeg and the bread cubes.
• Reduce heat to medium.
• Add stock and fresh herbs.
• Season and taste.
• Remove from heat; place in an oven-proof roasting pan.
• Bake in a 350 degree oven for 30 minutes.