Sage Browned Butter Turkey
By Karlee Flores
Images
Serves
Makes 12-16 Servings
Ingredients
1 15–20-pound turkey
2 cups carrots, chopped into large chunks
1 stock of celery, chopped into large chunks
2 large sweet onions, chopped into large chunks
4 cups turkey or chicken stock
2 bunches fresh thyme
2 bunches fresh rosemary
3 bunches fresh sage, divided
1 teaspoon salt
1 teaspoon cracked pepper
½ cup butter
2 cups carrots, chopped into large chunks
1 stock of celery, chopped into large chunks
2 large sweet onions, chopped into large chunks
4 cups turkey or chicken stock
2 bunches fresh thyme
2 bunches fresh rosemary
3 bunches fresh sage, divided
1 teaspoon salt
1 teaspoon cracked pepper
½ cup butter
Procedure
Cook Time: about 15 minutes per pound
Total Time: about 4-6 hours
Pre heat oven to 350°F and position the rack to the bottom third of the oven.
Place carrots, celery, and half the onions at the bottom of the roasting pan.
Place the rack on top and settle in the turkey on top. Remove the neck and gizzards from the cavity and reserve for stock.
Place the rest of the onions into the cavity along with half of the thyme, rosemary and one bunch of the sage. Place the remaining thyme, rosemary and one bunch of the sage into the bottom of the roasting pan. Sprinkle the turkey with salt and pepper. Pour the stock into the bottom of the roasting pan.
Place in the oven to roast for about 15 minutes per pound.
In a saucepan over medium heat, melt the butter and remaining sage until crispy and browned.
In the final 30 minutes of the turkeys cook time, generously brush with sage browned butter and place back in the oven to get crispy.
The Turkey will be finished when the breast reaches an internal temperature of 165°F and the dark meat will be around 170°F.
Let rest for at least 30 minutes before carving.
Total Time: about 4-6 hours
Pre heat oven to 350°F and position the rack to the bottom third of the oven.
Place carrots, celery, and half the onions at the bottom of the roasting pan.
Place the rack on top and settle in the turkey on top. Remove the neck and gizzards from the cavity and reserve for stock.
Place the rest of the onions into the cavity along with half of the thyme, rosemary and one bunch of the sage. Place the remaining thyme, rosemary and one bunch of the sage into the bottom of the roasting pan. Sprinkle the turkey with salt and pepper. Pour the stock into the bottom of the roasting pan.
Place in the oven to roast for about 15 minutes per pound.
In a saucepan over medium heat, melt the butter and remaining sage until crispy and browned.
In the final 30 minutes of the turkeys cook time, generously brush with sage browned butter and place back in the oven to get crispy.
The Turkey will be finished when the breast reaches an internal temperature of 165°F and the dark meat will be around 170°F.
Let rest for at least 30 minutes before carving.
Sage Browned Butter Turkey
By Karlee Flores
Serves
Makes 12-16 Servings
Ingredients
1 15–20-pound turkey
2 cups carrots, chopped into large chunks
1 stock of celery, chopped into large chunks
2 large sweet onions, chopped into large chunks
4 cups turkey or chicken stock
2 bunches fresh thyme
2 bunches fresh rosemary
3 bunches fresh sage, divided
1 teaspoon salt
1 teaspoon cracked pepper
½ cup butter
2 cups carrots, chopped into large chunks
1 stock of celery, chopped into large chunks
2 large sweet onions, chopped into large chunks
4 cups turkey or chicken stock
2 bunches fresh thyme
2 bunches fresh rosemary
3 bunches fresh sage, divided
1 teaspoon salt
1 teaspoon cracked pepper
½ cup butter
Procedure
Cook Time: about 15 minutes per pound
Total Time: about 4-6 hours
Pre heat oven to 350°F and position the rack to the bottom third of the oven.
Place carrots, celery, and half the onions at the bottom of the roasting pan.
Place the rack on top and settle in the turkey on top. Remove the neck and gizzards from the cavity and reserve for stock.
Place the rest of the onions into the cavity along with half of the thyme, rosemary and one bunch of the sage. Place the remaining thyme, rosemary and one bunch of the sage into the bottom of the roasting pan. Sprinkle the turkey with salt and pepper. Pour the stock into the bottom of the roasting pan.
Place in the oven to roast for about 15 minutes per pound.
In a saucepan over medium heat, melt the butter and remaining sage until crispy and browned.
In the final 30 minutes of the turkeys cook time, generously brush with sage browned butter and place back in the oven to get crispy.
The Turkey will be finished when the breast reaches an internal temperature of 165°F and the dark meat will be around 170°F.
Let rest for at least 30 minutes before carving.
Total Time: about 4-6 hours
Pre heat oven to 350°F and position the rack to the bottom third of the oven.
Place carrots, celery, and half the onions at the bottom of the roasting pan.
Place the rack on top and settle in the turkey on top. Remove the neck and gizzards from the cavity and reserve for stock.
Place the rest of the onions into the cavity along with half of the thyme, rosemary and one bunch of the sage. Place the remaining thyme, rosemary and one bunch of the sage into the bottom of the roasting pan. Sprinkle the turkey with salt and pepper. Pour the stock into the bottom of the roasting pan.
Place in the oven to roast for about 15 minutes per pound.
In a saucepan over medium heat, melt the butter and remaining sage until crispy and browned.
In the final 30 minutes of the turkeys cook time, generously brush with sage browned butter and place back in the oven to get crispy.
The Turkey will be finished when the breast reaches an internal temperature of 165°F and the dark meat will be around 170°F.
Let rest for at least 30 minutes before carving.