Roast Turkey with Garlic, Sage and Fennel

Name: Roast Turkey with Garlic, Sage and Fennel
Prep time: 4 h 55 min
Cook time: 4 h 55 min
Total time: 4 h 55 min
Yield: 25
Cuisine: Global
Ingredients: 2 cooking apples, quartered; 1 Tbsp balsamic vinegar; 4 bay leaves; 1 small carrot, cut into 3-inch pieces; 1 small bulb fennel, cut into 6 wedges; 59 milliliters instant flour (such as Wondra); 1 large bunch fresh sage; 2 heads garlic; 25 servings Kosher salt and freshly ground pepper; 1 small onion, cut into 6 wedges; 9 kilograms turkey; 2 liters low-sodium chicken or turkey broth; 4 sticks unsalted butter

Roast Turkey with Garlic, Sage and Fennel might be just the main course you are searching for. One serving contains 522 calories, 57g of protein, and 30g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 25. If you have cooking apples, carrot, garlic, and a few other ingredients on hand, you can make it. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. From preparation to the plate, this recipe takes around 4 hours and 55 minutes. It can be enjoyed any time, but it is especially good for Thanksgiving.

Instructions

Bring the turkey to room temperature 1 hour before roasting.

Ingredients you will need

Whole Turkey

Place a rack in the lowest position of the oven and remove the other racks; preheat to 35

Equipment you will use

Oven

Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels and season the cavity with salt and pepper. Halve 1 head garlic crosswise and stuff into the cavity along with 3 onion wedges, the apples and 1/2 bunch sage.

Ingredients you will need

Salt And Pepper

Apple

Garlic

Whole Turkey

Liver

Onion

Sage

Equipment you will use

Paper Towels

Place the remaining 3 onion wedges, the fennel and carrot in the center of a large roasting pan with 1 cup water. Set a rack above the vegetables and place the turkey breast-side up on the rack. Season all over with salt and pepper. Chop 3 tablespoons sage, then melt 3 sticks butter with the sage and salt and pepper to taste in a saucepan over medium heat. Fill a meat syringe with the sage butter and inject it into the breasts, legs and thighs; continue until you have used about half of the sage butter.

Ingredients you will need

Salt And Pepper

Turkey Breast

Vegetable

Butter

Carrot

Fennel

Onion

Water

Meat

Sage

Equipment you will use

Roasting Pan

Sauce Pan

Brush the bird with the rest of the butter and tie the legs together with twine.

Ingredients you will need

Butter

Equipment you will use

Kitchen Twine

Roast the turkey, uncovered, about 1 hour 30 minutes. Rotate the pan and continue roasting until a thermometer inserted into the thigh registers 165, 1 hour 30 minutes to 1 hour 45 minutes. Turn off the oven but leave the turkey inside until the thermometer registers 170, 15 to 20 more minutes.

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

While the turkey roasts, make the gravy: Melt the remaining 1 stick butter in a saucepan over medium heat.

Ingredients you will need

Butter

Whole Turkey

Gravy

Equipment you will use

Sauce Pan

Add the reserved neck and giblets, season with salt and pepper and cook, stirring occasionally, until brown, about 10 minutes. Peel and smash the remaining head of garlic, add it to the pan and cook until golden, about 2 minutes.

Ingredients you will need

Salt And Pepper

Garlic

Equipment you will use

Frying Pan

Add the broth and bay leaves, cover and simmer over medium-low heat, about 2 hours. Discard the bay leaves, neck and giblets.

Ingredients you will need

Bay Leaves

Broth

Transfer the turkey to a cutting board and let rest 20 to 30 minutes before carving.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Transfer the vegetables to a blender.

Ingredients you will need

Vegetable

Equipment you will use

Blender

Pour the drippings into a liquid measuring cup and skim off the fat.

Equipment you will use

Measuring Cup

Add 1 cup drippings and the flour to the blender and puree until smooth.

Ingredients you will need

All Purpose Flour

Equipment you will use

Blender

Whisk the remaining drippings and pureed vegetables into the broth mixture. Bring to a boil, then simmer until the gravy is smooth, about 10 minutes. Stir in the balsamic vinegar; season with salt and pepper.

Ingredients you will need

Balsamic Vinegar