Sage Butter Roasted Turkey With Cider Gravy Recipes

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SPATCHCOCKED TURKEY WITH SAGE BUTTER AND GRAVY



Spatchcocked Turkey with Sage Butter and Gravy image

Provided by Tyler Florence

Categories     main-dish

Time 3h15m

Yield 10 to 14 servings

Number Of Ingredients 19

One 14-pound turkey
Sage Butter, recipe follows
Olive oil
Salt and freshly ground black pepper
5 bay leaves
4 cloves garlic, smashed
2 Granny Smith apples, cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
1 cinnamon stick
1 bunch fresh thyme
Kosher salt
4 cups chicken stock
2 cups apple cider
1/2 to 3/4 cup all-purpose flour
2 sticks (1 cup) butter, softened
1/4 cup chopped fresh sage
Salt and pepper

Steps:

  • For the turkey: Preheat the oven to 375 degrees F.
  • Remove and reserve the heart and giblets from the turkey cavity; remove and discard the liver. Flip the turkey upside down so the breast is on your cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Using your fingers, gently separate the skin from the breast meat while keeping it attached. (You want to create a pocket for the sage butter without tearing the skin.)
  • Push the Sage Butter under the skin of the turkey, being careful not to puncture it. Rub the skin with olive oil, and sprinkle liberally with salt and pepper. Set aside.
  • For the gravy: Put the bay leaves, garlic, apples, celery, carrots, onions, cinnamon stick and thyme in a roasting pan and sprinkle with salt. Add 2 cups of the chicken stock and 1 cup of the apple cider, as well as the heart, giblets and backbone of the turkey.
  • Roast the turkey: Place a roasting rack on top of the vegetables and set the turkey on the rack. Roast for 1 hour 15 minutes. Tent the turkey with foil and continue roasting until an instant-read thermometer inserted into the leg (without touching bone) registers 175 degrees F. Let the turkey rest for 15 minutes before carving.
  • Meanwhile, finish the gravy: Strain all the veggies over a bowl; discard the veggies. Skim the fat from the pan juices and add it to the roasting pan; this is the fat for the roux.
  • Set the roasting pan over 2 burners over low heat and whisk in the flour. Cook until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider and 2 cups chicken stock, as well as the strained pan juices from the bowl. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust with additional salt and pepper as needed. Pour into a serving pitcher or bowl and serve with the turkey.
  • Mix the butter with the sage and some salt and pepper until well blended. Set aside.

SAGE BUTTER-ROASTED TURKEY WITH CIDER GRAVY



Sage Butter-Roasted Turkey with Cider Gravy image

Provided by Jeanne Thiel Kelley

Categories     Poultry     turkey     Roast     Christmas     Thanksgiving     Low Cal     Dinner     Family Reunion     Sage     Christmas Eve     Potluck     Calvados     Butter     Apple Juice     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 13

Turkey:
3 tablespoons coarse kosher salt
1 tablespoon dried rubbed sage
1 16-to 18-pound turkey, rinsed, patted dry; neck, heart, andgizzard reserved for Turkey Stock
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped fresh sage
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
Gravy:
2 cups (or more) Turkey Stock or low-salt chicken broth
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
2 tablespoons all purpose flour
2 to 3 tablespoons Calvados (apple brandy) or applejack brandy
1 tablespoon chopped fresh sage

Steps:

  • Turkey:
  • Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
  • Set rack at lowest position in oven and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
  • Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 11/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
  • Gravy:
  • Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
  • Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.
  • Serve turkey with gravy.

OVEN ROASTED TURKEY WITH SAGE BUTTER



Oven Roasted Turkey with Sage Butter image

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 10 to 12 servings

Number Of Ingredients 16

One 12- to 14-pound fresh turkey
Kosher salt and freshly ground black pepper
Caramelized Onion and Cornbread Stuffing, recipe follows
Extra-virgin olive oil
Sage Butter, recipe follows
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
2 tablespoons butter
2 onions, chopped
Handful fresh sage leaves, chopped
6 large cornmeal muffins, cubed
Salt and freshly ground black pepper
1 egg
1/4 cup heavy cream
1/4 cup chicken stock

Steps:

  • Preheat the oven to 375 degrees F and remove the top rack of the oven.
  • Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
  • Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
  • Combine all ingredients.
  • Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

ROASTED SAGE TURKEY WITH VEGETABLE GRAVY



Roasted Sage Turkey with Vegetable Gravy image

There's no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 16 servings (3-1/2 cups gravy).

Number Of Ingredients 18

1 turkey (14 to 16 pounds)
1 tablespoon kosher salt
1 teaspoon ground sage
1/2 teaspoon garlic powder
1 large onion, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1-1/4 cups water, divided
3 tablespoons canola oil
1/2 teaspoon freshly ground pepper
3/4 cup white wine
3 fresh sage sprigs
4 fresh thyme sprigs
GRAVY:
1 to 1-1/2 cups reduced-sodium chicken broth or homemade chicken stock
1/4 cup all-purpose flour
1/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground pepper

Steps:

  • Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.

Nutrition Facts : Calories 514 calories, Fat 24g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 562mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.

ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY



Roast Turkey With Sage and Sherried Cider Giblet Gravy image

Make and share this Roast Turkey With Sage and Sherried Cider Giblet Gravy recipe from Food.com.

Provided by lazyme

Categories     Whole Turkey

Time 3h50m

Yield 10 serving(s)

Number Of Ingredients 13

14 lbs turkey
1/2 lemon, cut into 2 wedges
7 large fresh sage sprigs
2 slices firm whole-wheat sandwich bread
1/2 granny smith apple, quartered lengthwise
1/2 onion, quartered lengthwise
1/2 cup unsalted butter, softened (1/2 cup)
1 cup water
1 cup dry sherry
1 cup apple cider, preferably sparkling
6 tablespoons all-purpose flour
2 cups turkey giblet stock or 2 cups chicken broth
fresh sage sprig, garnish

Steps:

  • Preheat oven to 425°F.
  • Reserve neck and giblets (excluding liver) for making stock.
  • If you plan to use giblet turkey stock, start it now to use later for the gravy.
  • For Turkey:.
  • Rinse turkey and pat dry inside and out.
  • Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice.
  • Fold neck skin under body and fasten with a skewer.
  • Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
  • Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan.
  • Spread turkey with butter and arrange on rack in roasting pan.
  • Roast turkey in middle of oven 30 minutes.
  • Reduce temperature to 325°F and baste turkey with pan juices.
  • Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180° F and juices run clear when thigh is pierced.
  • Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string.
  • Keep turkey warm, covered loosely with foil.
  • For Gravy:.
  • Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits.
  • Stir in cider.
  • Bring Sherry mixture to a boil and remove pan from heat.
  • In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes.
  • Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes.
  • Whisk in additional stock or broth to thin gravy if desired.
  • Season gravy with salt and pepper and transfer to a heated gravy boat.
  • Garnish turkey with sage.

Nutrition Facts : Calories 1155.6, Fat 60.4, SaturatedFat 20.2, Cholesterol 456.6, Sodium 445.6, Carbohydrate 8.7, Fiber 0.6, Sugar 1.7, Protein 130.9

ROAST TURKEY WITH SAGE BUTTER



Roast Turkey With Sage Butter image

This has been a family request every Thanksgiving. I have used the sage butter for turkey breasts. This brings out the flavor of the turkey without hiding it enhancing what is already there. You MUST baste. Else you end up with my sister's Desert Turkey. Origin was an Epicurious recipe.

Provided by drhousespcatcher

Categories     Poultry

Time 6h

Yield 12 serving(s)

Number Of Ingredients 11

8 slices bacon
1 cup unsalted butter, room temperature
3 tablespoons fresh sage, chopped
16 lbs turkey
3 cups leeks, chopped
2 cups fennel, chopped
8 large fresh sage sprigs
3 bay leaves, crumbled
4 1/2 cups low sodium chicken broth
fresh sage
parsley sprig

Steps:

  • Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon finely. Mix butter, sage and bacon in medium bowl. Season lightly with salt and pepper. Can be made 2 days ahead. Cover and chill. If using return to room temperature.
  • Pat turkey dry. Season cavity with salt and pepper. Place leeks, fennel, 8 sage sprigs and bay leaves in cavity. Loose the skin of the Turkey breast and spread 1/3 cup sage butter over breast meat. Put Turkey on roasting rack. Rub 2 tablespoons sage butter over outside of turkey. Set aside 1/3 cup butter for gravy; save the rest for basting. Can be made 1 day ahead if you return it to room temp before continue. Cover, chill.
  • Position rack in bottom third of oven and preheat to 350°F.
  • Pour 1/3 cup broth over turkey. Roast turkey until thermometer inserted into thickest part of inner thigh registers 180°F.
  • NOTE be sure to baste every 30 minutes with 1/3 cup broth and occasionally brushing with sage butter. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
  • Remove rack from pan. Pour off juices and skim then return to pan. Set pan over 2 burners set on high heat. Add 2 cups broth. Boil until liquid is reduced to 2 cups, scraping up browned bits, about 10 minutes. Whisk in reserved 1/3 cup sage butter. Season with pepper. Transfer gravy to bowl.
  • Uncover platter. Garnish with sage and parsley.
  • Note Time is guess because conditions vary. Use a thermometer.

Nutrition Facts : Calories 1207.3, Fat 71.4, SaturatedFat 25.9, Cholesterol 462.6, Sodium 560.3, Carbohydrate 5.7, Fiber 1, Sugar 1, Protein 127.9

CIDER ROAST TURKEY



Cider roast turkey image

Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table

Provided by Jane Hornby

Time 4h15m

Number Of Ingredients 9

4.5-6kg/10-13lb turkey , giblets removed and kept
450g stuffing
2 leeks , trimmed and halved
2 carrots , halved
50g butter , softened
300ml dry cider
300ml dry cider
600ml chicken stock
2 tbsp quince or redcurrant jelly

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
  • Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
  • To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

Nutrition Facts : Calories 704 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 82 grams protein, Sodium 1.77 milligram of sodium

ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY



Roast Turkey with Sage and Sherried Cider Giblet Gravy image

Categories     turkey     Roast     Thanksgiving     Fall     Sage     Gourmet

Number Of Ingredients 14

a 12- to 14-pound turkey, neck and giblets (excluding liver) reserved for making stock
1/2 lemon, cut into 2 wedges
7 large fresh sage sprigs
2 slices firm whole-wheat sandwich bread
1/2 Granny Smith apple, quartered lengthwise
1/2 onion, quartered lengthwise
8 tablespoons unsalted butter, softened
1 cup water
For gravy:
1 cup dry Sherry
1 cup apple cider (preferably sparkling)
6 tablespoons all-purpose flour
2 cups turkey giblet stock or chicken broth plus additional stock or broth for thinning gravy
Garnish: assorted fresh sage sprigs

Steps:

  • Preheat oven to 425° F.
  • Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice. Fold neck skin under body and fasten with a skewer. Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
  • Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan. Spread turkey with butter and arrange on rack in roasting pan. Roast turkey in middle of oven 30 minutes.
  • Reduce temperature to 325° F. and baste turkey with pan juices. Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
  • Make gravy:
  • Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring Sherry mixture to a boil and remove pan from heat.
  • In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock or broth to thin gravy if desired. Season gravy with salt and pepper and transfer to a heated gravy boat.
  • Garnish turkey with sage.

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From canadianliving.com


SAGE BUTTER TURKEY GRAVY - ON TY'S PLATE
2020-11-11 In a saucepan over medium heat, melt 5 tablespoons of roasted garlic sage butter. Whisk in the 3 tablespoons of flour to make a roux. If you are using some (no more than 1/4 cup) finely diced basting vegetables, stir them in as the roux is browning. Next, whisk pour in the turkey stock or pan drippings. Once the gravy thickens, turn off the heat.
From ontysplate.com


SAGE BUTTER ROASTED TURKEY - GREENS & CHOCOLATE
2017-11-15 Also, let’s talk about the method of roasting this sage butter roasted turkey. Roasting Method I’ve typically done the roasting for hours and hours at a lower temp, but recently stumbled upon a recipe that cooks it at a higher temp (400 degrees F) and not only that, but starts with the turkey breast side down and flips it over halfway through.
From greensnchocolate.com


BUTTER AND SAGE ROASTED TURKEY - THE WOODEN SKILLET
2018-11-15 Combine 1 Tablespoon salt and 1 Tablespoon ground black pepper – combine and then rub on inside of turkey. Stuff with garlic, fresh sage and onion. Take 1/2 stick butter (or ghee) and add 1 Tablespoon sage -stir to combine. Rub some of the mixture under the skin (as far as you can go) and then the rest all over the outside of the turkey.
From thewoodenskillet.com


SAGE AND SHALLOT ROASTED TURKEY BREAST WITH APPLE CIDER GRAVY
Preheat the oven to 400° F. Set the turkey breast on a rack in a roasting pan. Combine butter, sage, shallot, salt and pepper in a small bowl and mix until everything is evenly incorporated. Loosen skin over turkey and rub half of the butter mixture under skin and then slather the other half of the butter on top of the skin.
From allroadsleadtothe.kitchen


RECIPE: ROAST TURKEY WITH SAGE & ONION GRAVY - STYLE AT HOME
2013-12-03 Place the sage, onions and tangerine inside the bird. Cover with aluminum foil and place in the oven. After 15 minutes, reduce the heat to 350°F. 4 Roast the bird for 15 to 20 minutes per pound (a 12-lb turkey should take about 3 to 3½ hours to cook). Baste the turkey with the pan drippings every 45 minutes to keep it moist and juicy and ...
From styleathome.com


ROASTED TURKEY WITH SAGE RECIPE | REAL SIMPLE
Step 1. Heat oven to 400° F. Stuff the turkey cavity with the sage and 4 onion quarters. Scatter the carrots and the remaining onions in a large roasting pan. Advertisement. Step 2. Place the turkey on top of the onions and carrots. Tie the legs together with kitchen twine and tuck the wings underneath the body.
From realsimple.com


RECIPE: APPLE-SAGE ROASTED TURKEY WITH CIDER PAN GRAVY
Roast 15 minutes; reduce oven temperature to 325 degrees F. Roast 4 to 4 1/4 hours longer until breast skin is crisp and golden and juices run clear when thigh is pricked with fork, or until meat thermometer registers 180 degrees F.; baste bird every 20 minutes, first with remaining cider mixture, then with pan drippings. If turkey seems to be browning too quickly, cover loosely …
From recipelink.com


RECIPES/SAGE-BUTTER-ROASTED-TURKEY-WITH-CIDER-GRAVY-355753.JSON …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


BROWN BUTTER SAGE ROASTED TURKEY - SHADY BROOK FARMS
Step 2. Make Brown Butter: In a medium saucepan set over low-medium heat, melt 1 stick (8 tbsp) of butter. When the butter begins to get just slightly bubbly, add 1 smashed garlic clove. Swirl the pan occasionally to be sure the butter is cooking evenly, about 4 minutes. Add 1/4 cup of fresh sage and shallots. Continue to cook on low heat until ...
From shadybrookfarms.com


SAGE AND CIDER ROAST TURKEY - CANADIAN LIVING
2006-01-23 Place, breast-side up, on rack in roasting pan. In bowl, combine butter, sage, vinegar and 1 tbsp (15 mL) of the mustard; brush about half over turkey. Sprinkle with remaining salt and pepper. Roast in centre of 325°F (160°C) convection oven, brushing with remaining butter mixture twice during first hour, until meat thermometer inserted in ...
From canadianliving.com


SEARCHABLE RECIPE DATABASE - SAGE BUTTER-ROASTED TURKEY W/ …
Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.?Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted ...
From directaccessrecipes.com


TURKEY BRINE AND RUB RECIPE - THERESCIPES.INFO
Easy Turkey Brine - What's Gaby Cooking tip whatsgabycooking.com. Nov 9, 2021Pour the brine into a container just large enough to hold the turkey comfortably. Add the turkey; adding more water if needed to cover the bird entirely.Turn bird a few times and then leave breast-side down in the water. Chill for at least 8 hours, and up to 72 hours. Remove bird from brine, discard brine …
From therecipes.info


SAGE BUTTER TURKEY WITH CIDER GRAVY - GOOGLE
Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 1 1/4 hours longer.
From sites.google.com


SUCCULENT ROAST TURKEY WITH CIDER PAN GRAVY - BUTTERBALL
1. Preheat oven to 325°F. 2. Remove neck and giblets from body and neck cavities of turkey. Pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan. 3.
From butterball.com


SAGE BUTTER ROAST TURKEY WITH CIDER GRAVY | THE LEMON APRON
The turkey is juicy and the gravy is delectable! Nov 12, 2021 - This flavourful and moist turkey will be ready in two hours, no matter the size! Making turkey dinner a breeze to throw together. There are tips and tricks for making this classic meal easy and worry free. The turkey is juicy and the gravy is delectable! Pinterest . Today. Explore. When autocomplete results are available …
From pinterest.ca


SAGE BUTTER-ROASTED TURKEY WITH CIDER GRAVY | RECIPE | ROASTED …
May 10, 2011 - Sage Butter-Roasted Turkey with Cider Gravy Recipe. May 10, 2011 - Sage Butter-Roasted Turkey with Cider Gravy Recipe . May 10, 2011 - Sage Butter-Roasted Turkey with Cider Gravy Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


SAGE BUTTER ROAST TURKEY WITH CIDER GRAVY | THE LEMON APRON
The turkey is juicy and the gravy is delectable! Oct 12, 2019 - This flavourful and moist turkey will be ready in two hours, no matter the size! Making turkey dinner a breeze to throw together. There are tips and tricks for making this classic meal easy and worry free. The turkey is juicy and the gravy is delectable! Pinterest . Today. Explore. When autocomplete results are available …
From pinterest.ca


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Top Asked Questions

How do you cook a Turkey with sage butter?
Push the sage butter under the skin of the turkey, being careful not to puncture the skin. Put the turkey on a rack in a large roasting pan, and into the oven.
How to cook a Turkey in the oven with apple cider?
Preheat the oven to 450 degrees F. Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time.
How do you cook a precooked Turkey in the oven?
After refrigerating overnight, the turkey is ready to go in the oven. Preheat the oven to 450 degrees F. Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes.
How do you cook Turkey puree in gravy?
Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey. 9 ounces cooked turkey with about 1/4 cup gravy: 514 calories, 24g fat (6g saturated fat), 215mg cholesterol, 562mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 64g protein.

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