Roasted Turkey with White Wine-Sage Sauce

Name: Roasted Turkey with White Wine-Sage Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters whole black peppercorns; 237 milliliters firmly packed light brown sugar; 1 Tbsp all-purpose flour; 59 milliliters fresh sage leaves, thinly sliced; 5 kilograms crushed ice; 237 milliliters kosher salt; 2 Tbsps olive oil; 0 teaspoons freshly ground pepper; 355 milliliters pinot grigio wine; 1 sprig Garnishes: fresh sage Roasted Roots; 6 kilograms fresh turkey; 2 gallons water; 59 milliliters whipping cream

You can never have too many main course recipes, so give Roasted Turkey with White Wine-Sage Sauce a try. This recipe serves 12. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains about 76g of protein, 24g of fat, and a total of 629 calories. It will be a hit at your Thanksgiving event. A mixture of whipping cream, garnishes: sage sprigs, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Combine first 3 ingredients in a bowl.

Equipment you will use

Bowl

Remove giblets and neck from turkey; reserve for other uses. Rinse turkey thoroughly with cold water.

Ingredients you will need

Whole Turkey

Water

Drain body cavity well; pat dry. Rub 1 cup salt mixture over turkey and inside body and neck cavities.

Ingredients you will need

Whole Turkey

Salt

Dry Seasoning Rub

Pour 1 gallon of water into a clean 28-quart cooler. Stir remaining salt mixture into water until dissolved.

Ingredients you will need

Cooler

Water

Salt

Place turkey, breast side down, in water.

Ingredients you will need

Whole Turkey

Water

Add crushed ice.

Ingredients you will need

Crushed Ice Cubes

Pour remaining water over ice. Close cooler and soak turkey 12 hours.

Ingredients you will need

Cooler

Whole Turkey

Water

Ice

Remove turkey from brine, discarding brine and unmelted ice. Rinse turkey for several minutes or until all traces of salt are gone; drain and pat dry with paper towels.

Ingredients you will need

Whole Turkey

Brine

Salt

Ice

Equipment you will use

Paper Towels

Place turkey, breast side down, on a cutting board. Using heavy-duty kitchen shears, remove backbone, cutting down each side of bone. Open back of turkey; cut through breast bone with a sharp knife, splitting breast bone completely in half, but leaving breast skin and flesh intact. Turn turkey, breast side up, and press down firmly with heels of hands to flatten.

Ingredients you will need

Whole Turkey

Bone

Equipment you will use

Cutting Board

Knife

Place turkey, breast side up, on a rack in a large roasting pan. Tuck wings under, and press down on turkey breast to flatten as much as possible. Turn legs inward, placing knees against breasts.

Ingredients you will need

Turkey Breast

Whole Turkey

Chicken Wings

Equipment you will use

Roasting Pan

Brush or rub turkey with olive oil.

Ingredients you will need

Olive Oil

Whole Turkey

Dry Seasoning Rub

Roast, uncovered, at 450 for 1 hour and 40 minutes or until a meat thermometer inserted in thigh reaches 18

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Remove turkey to a carving board, reserving drippings in roasting pan. Cover turkey with aluminum foil; let rest 15 minutes.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Roasting Pan

Meanwhile, prepare sauce.

Ingredients you will need

Sauce

Place roasting pan over 2 burners of stovetop.

Equipment you will use

Roasting Pan

Stove

Whisk flour into drippings until smooth. Gradually whisk wine into drippings. Bring to a simmer over medium heat; cook, whisking constantly, 5 minutes or until sauce thickens. Stir in sage, pepper, and whipping cream; simmer 2 minutes or to desired consistency.

Ingredients you will need

Whipping Cream

Pepper

All Purpose Flour

Sauce

Sage

Wine

Equipment you will use

Whisk

Carve legs and thighs from turkey, and place on a serving platter. Carve each turkey breast half from turkey in 1 whole piece.

Ingredients you will need

Turkey Breast

Whole Turkey

Cut breast halves crosswise into slices. Arrange breast slices on serving platter.

Garnish, if desired.

Serve turkey with sauce.

Ingredients you will need

Whole Turkey

Sauce

Note: Using a cooler to brine your bird frees up the refrigerator for all the other holiday foods.

Ingredients you will need

Brine

Brining means to soak in a strong salt water solution. The benefits of brining are manyfold.

Ingredients you will need

Water

Salt

* The salty soak provides a tenderness cushion for the breast meat, so even if it overcooks by 10 degrees or so, it remains moist.

Ingredients you will need

Meat

* The meat of a brined bird tastes pleasantly seasoned, which eliminates the need to season before and after roasting.

Ingredients you will need

Meat

* Because the turkey sits overnight in a tub of salted water, brining also ensures that all parts of the turkey are at the same temperature. This is good insurance if you're roasting a previously frozen bird.

Ingredients you will need

Whole Turkey

Water

* The turkey meat absorbs water during the brining process. Water is a heat conductor and therefore expedites cooking. We tested this theory and found that indeed, a brined bird cooks faster than an unbrined one by about 30 minutes.

Ingredients you will need

Turkey Meat

Water