Sage Roasted Turkey – Country Living

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Servings: 15 Difficulty: Advanced
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Vietnamese-style savory and satisfying main that brings home-style flavor to your table
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This Vietnamese main features Bunch fresh sage -follows, Lb fresh or thawed Cooked Gold Nugget squash. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Sage Roasted Turkey – Country Living

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 15 Calories: 78.8

Description

This Vietnamese main features Bunch fresh sage -follows, Lb fresh or thawed Cooked Gold Nugget squash. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. frozen turkey -wedges (opt.) 2 tb Vegetable oil
  2. Stir -fried green Turkey Gravy (recipe -beans (opt.) 1.
  3. Rinse and dry sage sprigs.
  4. Remove about 12 sage leaves from their stems.
  5. Reserve half of the remaining sage sprigs; wrap and refrigerate remaining sage sprigs for garnish.
  6. Remove giblets and neck from turkey and reserve for Turkey Gravy.
  7. Rinse turkey with cold water; drain well.
  8. Pat dry with paper towels.
  9. Rub oil all over turkey skin.
  10. Loosen turkey skin from meat, then randomly
  11. place sage leaves flat over turkey breast and thighs, if possible.
  12. Place reserved sage sprigs in neck and body cavities.
  13. Skewer neck skin to turkey back; tuck wing tips under shoulder joints, Tie drum-sticks securely to tail or push drumstick under clamp or band of skin, if present.
  14. Heat oven to 325'F.
  15. In shallow, open roasting pan, place turkey, breast side up, on wire rack.
  16. If using a meat thermometer, insert it so bulb is in center of inside thigh muscle.
  17. Be sure bulb is not touching bone.
  18. Roast turkey 2 1/2 hours or until skin is golden brown.
  19. While turkey is roasting, prepare the broth for Turkey Gravy.
  20. After turkey has roasted for 2 1/2 hours,
  21. cut string or
  22. remove drumsticks from clamp or band of skin so
  23. heat can reach inside of thighs.
  24. Cover turkey breast loosely with a sheet of aluminum foil and continue to roast 1 to 1 1/2 hours or until thermometer registers 180'F.
  25. To test for doneness when not using a meat thermometer, wait approximately 20 minutes before roasting time is up, then press the thick part of the drumstick between fingers protected with a paper towel; meat should feel soft and drumstick should move up and down easily.
  26. When thighs are pierced with a fork, the juices should not be pink.
  27. Transfer turkey to large platter; let rest 15 minutes before carving.
  28. Meanwhile, prepare Turkey Gravy.
  29. Arrange cooked squash and beans around turkey, if desired.
  30. Garnish turkey with remaining sage sprigs.
  31. Serve turkey with gravy.
  32. Turkey Gravy: While turkey is roasting,
  33. coat bottom of 4- quart saucepan with nonstick vegetable cooking spray and brown reserved turkey neck and giblets.
  34. Add a handful of celery leaves, 1 small onion, cut up, and 1 bay leaf.
  35. Add 5 C water to cover giblets and heat to boiling.
  36. Cover pan and simmer 1 to 1 1/2 hours or until giblets and neck are tender.
  37. Remove giblets and neck from broth and discard or reserve for another use.
  38. Strain and cool broth; discard vegetables.
  39. When turkey is done, pour roasting-pan drippings into a 4-C measuring cup or bowl.
  40. Let drippings stand until fat rises to top of juices.
  41. Discard fat from drippings.
  42. Add strained giblet broth to juices to

Nutrition Facts

Servings 15

Amount Per Serving
Calories 78.8kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 15.8g6%
Dietary Fiber 10.0g40%
Sugars 0.0g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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