Roast Turkey With Sage Butter Recipes

MAPLE-BRINED ROAST TURKEY WITH SAGE BUTTER

Steps:

• Make the brine: Combine 8 cups water, the salt, maple syrup, sage, bay leaves, peppercorns, coriander seeds and lemon zest in a very large pot. Bring the liquid to a simmer and cook, stirring to dissolve the salt. Remove from the heat and add 1 1/2 gallons cold water. Stir to combine. Set aside to cool slightly, then refrigerate until cold.
• Once the brine is cold, slowly add the turkey, allowing time for the brine to enter the cavity so the pot doesn't overflow. Cover with a lid or a large plate and refrigerate overnight.
• Remove the turkey from the brine (discard the brine). Drain any brine from the cavity, then blot the turkey very dry with paper towels and place on a rimmed baking sheet. Refrigerate, uncovered, until ready to cook.
• Meanwhile, make the sage butter: Combine the butter, sage, parsley and a big pinch each of salt and pepper in a small bowl. Loosen the skin from the breast, thighs and drumsticks with your fingers, being careful not to tear the skin. Rub the sage butter under the skin, pressing down on the skin to help spread out the butter. (This can be done several hours before cooking.)
• Put an oven rack in the lowest position and remove the other racks. Preheat to 350˚ F. Set a metal cooling rack on a rimmed baking sheet. Season the turkey lightly inside and out with salt and pepper. Place on the rack on the baking sheet, breast-side up, and roast, rotating the pan after 1 hour, until the turkey is well browned all over and a meat thermometer inserted into the thickest part of the thigh registers 155˚ F, 2 1/2 hours to 2 hours 45 minutes total. (Start checking the internal temperature at 2 hours 15 minutes.) If the breast starts to get too dark, cover loosely with foil. Remove the turkey from the oven and let rest at least 30 minutes before carving.

ROAST TURKEY WITH SAGE BUTTER

Steps:

• For Butter:
• Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon finely. Mix butter, sage and bacon in medium bowl. Season lightly with salt and pepper. Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)
• For Turkey and Gravy:
• Pat turkey dry with paper towels. Season cavity with salt and pepper. Place leeks, 8 sage sprigs and bay leaves in cavity. Slide hand under skin of turkey breast to loosen skin. Spread 1/3 cup sage butter over breast meat under skin. Place turkey on rack set in large roasting pan. Rub 2 tablespoons sage butter over outside of turkey. Set aside 1/3 cup butter for gravy; reserve remainder for basting. (Can be made 1 day ahead. Cover, chill. let stand at room temperature 1 hour before continuing.)
• Position rack in bottom third of oven and preheat to 350°F. Pour 1/3 cup broth over turkey. Roast turkey until thermometer inserted into thickest part of inner thigh registers 180°F. basting every 30 minutes with 1/3 cup broth and occasionally brushing with sage butter, about 3 hours. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
• Remove rack from pan. Pour pan juices into large glass measuring cup. Spoon off fat; discard. Pour juices back into pan. Set pan over 2 burners set on high heat. Add 2 cups broth. Boil until liquid is reduced to 2 cups, scraping up browned bits, about 10 minutes. Whisk in reserved 1/3 cup sage butter. Season with pepper. Transfer gravy to bowl.
• Uncover platter. Garnish with sage and parsley. Serve turkey with gravy.

ROAST TURKEY WITH SAGE BUTTER

Steps:

• Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon finely. Mix butter, sage and bacon in medium bowl. Season lightly with salt and pepper. Can be made 2 days ahead. Cover and chill. If using return to room temperature.
• Pat turkey dry. Season cavity with salt and pepper. Place leeks, fennel, 8 sage sprigs and bay leaves in cavity. Loose the skin of the Turkey breast and spread 1/3 cup sage butter over breast meat. Put Turkey on roasting rack. Rub 2 tablespoons sage butter over outside of turkey. Set aside 1/3 cup butter for gravy; save the rest for basting. Can be made 1 day ahead if you return it to room temp before continue. Cover, chill.
• Position rack in bottom third of oven and preheat to 350°F.
• Pour 1/3 cup broth over turkey. Roast turkey until thermometer inserted into thickest part of inner thigh registers 180°F.
• NOTE be sure to baste every 30 minutes with 1/3 cup broth and occasionally brushing with sage butter. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
• Remove rack from pan. Pour off juices and skim then return to pan. Set pan over 2 burners set on high heat. Add 2 cups broth. Boil until liquid is reduced to 2 cups, scraping up browned bits, about 10 minutes. Whisk in reserved 1/3 cup sage butter. Season with pepper. Transfer gravy to bowl.
• Uncover platter. Garnish with sage and parsley.
• Note Time is guess because conditions vary. Use a thermometer.

OVEN ROASTED TURKEY WITH SAGE BUTTER - TYLER FLORENCE

Steps:

• Preheat the oven to 375 degrees F and remove the top rack of the oven.
• Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper.
• Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
• SAGE BUTTER: combine 2 sticks softened butter, sage and salt & pepper.
• Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.