Roast Turkey With Garlic Sage And Fennel Recipes

SAGE AND GARLIC ROAST TURKEY

Steps:

• preheat the oven to 325F
• prepare the turkey by fastening the neck skin to the back of the turkey with pins or a skewer. fold the wings to the turkey so the tips are touching.
• mix all ingredients in a bowl except for the water, fresh sage, and apples.
• on a rack in the roasting pan, place turkey (breast side up). brush with butter mixture. Insert oven proof meat thermometer so tip is in the thickest part of inside thigh and does not touch the bone. Add water to the pan.
• cover turkey loosely with foil or the roaster top. Roast for three hours. Uncover; roast 45 minutes to an hour. Turkey is finished when thermometer in thickest part of the bird reads 180°F.
• Let stand 15 minutes before carving.
• Garnish with sage and apples.

SAGE AND GARLIC ROAST TURKEY

Steps:

• Heat oven to 325°F. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In small bowl, mix remaining ingredients except water, fresh sage and apples.
• On rack in shallow roasting pan, place turkey, breast side up. Brush with butter mixture. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Add water to roasting pan.
• Cover turkey loosely with foil or roaster cover; roast 3 hours. Uncover; roast 45 minutes to 1 hour 30 minutes longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Garnish with sage and apples.

ROAST TURKEY, FENNEL AND ONIONS WITH BUTTERED EGG NOODLES

Steps:

• Heat the EVOO in a deep skillet over medium heat. Add the butter and melt into the oil. Add the thyme, garlic, fennel, onions and some salt and pepper. Saute until very soft and light golden in color, about 20 minutes, stirring frequently. Sprinkle the flour over the vegetables and stir a minute. Deglaze with the wine, then stir in the stock and thicken. Then add the turkey. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, heat a large pot of water over high heat, season the water with salt and cook the pasta to al dente.
• Heat the turkey and fennel over medium heat, add the cream and thicken the sauce, adjust the seasoning.
• Drain the egg noodles, return to the pot and toss with the butter, parsley, parm and some salt and pepper. Serve the turkey on a bed of egg noodles garnished with pine nuts.

HERBED ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
• Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
• In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
• Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
• Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.