Roast Turkey with Sage Garlic Butter

Name: Roast Turkey with Sage Garlic Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Brine and Turkey; 118 milliliters flour; 79 milliliters chopped fresh sage leaves; 1 Tbsp chopped fresh sage leaves; 2 Tbsps chopped garlic; 12 servings Gravy; 237 milliliters kosher salt; 1 quart reduced-sodium chicken broth, warmed; 12 servings Sage Garlic Butter; 5 kilograms turkey; 237 milliliters unsalted butter, at room temperature

You can never have too many main course recipes, so give Roast Turkey with Sage Garlic Butter a try. One portion of this dish contains approximately 71g of protein, 34g of fat, and a total of 615 calories. This recipe serves 12. This recipe covers 32% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. A mixture of sage leaves, sage leaves, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your Thanksgiving event.

Instructions

Make brine: Boil 1 qt. water with salt in a pot big enough to hold turkey, stirring until salt is dissolved.

Ingredients you will need

Whole Turkey

Brine

Water

Salt

Equipment you will use

Pot

Add 2 qts. cold water and let cool to room temperature. Meanwhile, remove leg truss from turkey and discard.

Ingredients you will need

Whole Turkey

Water

Remove neck, tail, and giblets and save for broth if you like. Pull off and discard lumps of fat. Rinse bird inside and out. Lower turkey into brine. If breast isn't submerged, make more brine, cool, and add. Chill, covered, at least 12 hours.

Ingredients you will need

Whole Turkey

Brine

Broth

Make butter: In a food processor, whirl butter, sage, and garlic until smooth.

Ingredients you will need

Butter

Garlic

Sage

Equipment you will use

Food Processor

Preheat oven to 35

Equipment you will use

Oven

Lift turkey from brine, rinse, and pat dry. Set turkey on a V-shaped rack in a 12- by 17-in. roasting pan (big enough so turkey fits inside rim).

Ingredients you will need

Whole Turkey

Brine

Equipment you will use

Roasting Pan

Slide your fingers between skin and flesh of bird, turning bird to make pockets of space on the breast, back, and leg areas. Still using your fingers, slide about 1 tbsp. sage butter at a time under skin in all the pockets.

Ingredients you will need

Butter

Sage

Place bird, breast up, on rack.

Roast turkey, basting occasionally with pan drippings, until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160, 2 to 3 hours.

Ingredients you will need

Whole Turkey

Bone

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer turkey to a platter and tent with foil.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Let rest in a warm place 15 to 30 minutes, then carve.

Pour drippings into a clear measuring cup, using a flat spatula to scrape off browned bits stuck to pan. Skim fat from drippings, reserve 1/4 cup of fat, and discard the rest. Measure drippings; add hot water if needed to make 1 cup total.

Ingredients you will need

Water

Equipment you will use

Measuring Cup