ROASTED SAGE TURKEY WITH VEGETABLE GRAVY
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
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.
LEMON SAGE TURKEY WITH VEGETABLES
Make and share this Lemon Sage Turkey With Vegetables recipe from Food.com.
Provided by dicentra
Categories Poultry
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spray the slow cooker with cooking spray. In a small bowl, mash the butter with half the lemon juice, the 2 shallots and the parsley until combined.
- Spread 2 tablespoons of the butter mixture on the bottom of the cooker. Arrange the potato slices on top.
- Season with salt and pepper. Layer the carrot slices on the potatoes. Season with salt and pepper.
- Using your fingertips, gently loosen the skin from the turkey breast, leaving it attached on one side.
- Spread the remaining lemon butter and the sage leaves under the skin with your fingers. Season the breast on both sides with salt and pepper. Place the breast, skin side up, on the vegetables. Drizzle the remaining lemon juice on top.
- Cover and cook on high until an instant-read thermometer registers 170º in the thickest part of the breast and the vegetables are tender when pierced, 3 to 4 hours. Transfer the turkey to a platter and let stand for 5 minutes, then slice. Spoon the vegetables onto plates and serve the turkey alongside.
Nutrition Facts : Calories 564.8, Fat 25.8, SaturatedFat 10.5, Cholesterol 173, Sodium 268.3, Carbohydrate 28.4, Fiber 4.7, Sugar 3.7, Protein 52.8
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