Oven Roasted Turkey with Sage Butter
onions, cream, chicken, egg, butter, sage
Ingredients
1 (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 6 large cornmeal muffins, cubed Handful fresh sage leaves, chopped 1 egg 1/4 cup heavy cream 1/4 cup chicken stock Salt and freshly ground black pepper
Directions for Oven Roasted Turkey with Sage Butter Recipe
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. Yield: 6 to 8 servings Prep Time: 5 minutes Cook Time: 40 minutes Ease of preparation: easy
Read the full directions on Food Network
|
Servings
10 to 12 servings
Tags
More recipes
-
Italian Chicken Sticks
chicken breast, bread, butter, parmesan, thyme, ba...
-
Mom's Paprika Chicken with Potatoes
chicken breast, potatoes, carrots, butter, paprika
-
Chicken Wraps
pineapple, chicken breast, bacon
-
Chicken and Summer Squash
chicken breast, zucchinis, squash, tomato, butter
-
Parmesan Broccoli Balls
broccoli, eggs, margarine, chicken, onion, cheese,...
-
Salsa Chicken Rice Casserole
chicken breast, cheese, salsa, soup, cream, rice, ...
-
Primavera Orzo
chicken, peas, orzo pasta, carrots, parmigiano, sh...
-
Easy Chicken Breast
chicken breast, cream, sour cream, wine
-
Chicken Hurry
chicken, ketchup, soup, brown sugar
-
Japanese-Style Deep Fried Chicken
chicken breast, eggs, potato, soy sauce, sesame oi...
-
Slow Cooker Adobo Chicken with Bok Choy
chicken, onions, vinegar, soy sauce, garlic, brown...
-
Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast
chicken, bread, butter, cheese, garlic
-
Honey Pecan Chicken Cutlets
chicken, honey, flour, margarine, pecans
-
Apricot Chicken with Balsamic Vinegar
chicken breast, apricots, chicken, apricot, onion,...
-
Sesame Chicken
chicken breasts, broth, sugar, soy sauce, sesame o...
-
Owen's BBQ Chicken
chicken, ketchup, onion, worcestershire, vinegar, ...
-
Angel Chicken Pasta
chicken breast, pasta, mushroom soup, wine, cream ...
-
Baked BBQ Fried Chicken
chicken breast, flour, sauce, eggs, milk, seasonin...
-
Chicken and Dumplings I
chicken, flour, eggs, bouillon
-
Raffy's Turkey Sausage and Chestnut Stuffing
turkey sausage, chicken, cornbread, apple, onion, ...
|