Tuesday, December 22, 2009

Roast Turkey with Sage (and Rosemary!)

Our house came with sage and rosemary bushes, so for the last six months we've enjoyed cooking with fresh herbs. We made this roasted turkey with sage last Thanksgiving and it was easy enough so we repeated it again, only we added rosemary and extra garlic to our turkey breast.

This was also from the November 2008 issue of Real Simple Magazine.

1 12-pound turkey, giblets removed (or tutkey breast!)
1 bunch sage (plus 1 bunch rosemary)
6 onions, unpeeled and quartered
4 carrots, unpeeled and cut in half crosswise
4 tablespoons (1/2 stick) unsalted butter, melted
kosher salt
1 1/2 cups low-sodium chicken broth

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.
Place the turkey on top of the onions and carrots. Tie the legs together with kitchen twine and tuck the wings underneath the body. Brush the turkey with the butter and season with 1 teaspoon salt.
Roast the turkey for 45 minutes. Add the broth to the roasting pan. Continue to roast the turkey, covering it loosely with foil if it browns too quickly, until a thermometer inserted into a thigh registers 165° F, 2 to 2 1/4 hours.

Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a cutting board, tent loosely with foil, and let rest for at least 20 minutes before carving. Discard the onions and carrots.

Cook's notes
1. We used a 4 pound turky breast but it still cooked for a couple of hours.
2. We actually used twice as much sage as the recipe called for!

Our Thanksgiving table:

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