Want to know a secret?! Up until this turkey, I had never made a turkey in my life. Every Thanksgiving we have at least two, if not four, Thanksgivings to attend. By the time the holiday is over, I can’t even think about eating another bite of turkey until Thanksgiving rolls around next year! That is until this turkey came home with my hubby one day, courtesy of his work.
This particular turkey then spent the next couple of months taking up more than half of my freezer until I could not bare to open the freezer door and look at it one more time! I was so intimidated by making a turkey for the first time, after seeing so many episodes and scenes in tv shows and movies of Thanksgiving turkey horror stories. You know, the ones where the families end up eating chinese food for Thanksgiving dinner, because the turkey was inevitably ruined in some way or another.
I have a problem with failing, I don’t like it. I’m one of those people that won’t do something at all, if I can’t do it right! This is especially true when it comes to cooking and baking. My Obsessive Compulsive Disorder and perfectionism personality are a blessing and a curse.
Too late to turn back now, I had made up my mind. I was going to make this turkey, and it was going to be perfect! Either turkeys are impossibly easy to cook and near impossible to mess up, or this recipe is the golden ticket! I’m going to go with the latter, this recipe is marvelous! Whether you have never made a turkey in your life like me, or you’re a seasoned professional, I highly recommend you give this recipe a try! You will not be disappointed, and all of your friends and family will be unbuttoning their pants as they continue to eat even after they are so full they think they’ll burst!
Sage Butter Oven Roasted Turkey
Prep Time: 10 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 10 Minutes
Yield: 10-12 Servings
1 (12 to 14) pound fresh turkey
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Sage Butter, recipe follows
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.
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
Combine all ingredients.
Recipe courtesy Tyler Florence, Ultimate Thanksgiving.