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RECIPES
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Holiday Cookbook Browned Butter Sage Turkey SAGE BROWNED BUTTER 1 cup unsalted butter 18 sage leaves, fresh 2 teaspoons kosher salt In a skillet, heat the butter, sage and salt over medium heat.
Remove the fresh whole turkey from its packaging. Pat dry with a paper towel. Place in the prepared roasting pan.
Watch carefully as brown bits begin forming at the bottom of the pan, and continue moving the butter. (This will ensure the browning bits of butter don’t burn.)
Smear the Sage Browned Butter onto every surface of the turkey. Make sure to spread the butter beneath the skin and in the turkey’s cavities. When done with this, wash your hands vigorously beneath hot water.
Remove the skillet from the heat when the brown bits begin smelling nutty, and are plentiful.
Season the entire turkey with freshly ground black pepper.
Let the butter cool slightly, then set aside. (Refrigerate if you’re making this in advance.) Do not remove the sage. When you spread the butter on the turkey, it will crumble and add additional flavor.
Transfer the turkey to the preheated oven, and roast uncovered. However, if the turkey starts browning too fast or gets too dark, cover with foil to prevent burning.
TURKEY 14(ish) pound whole turkey Sage Browned Butter, (recipe above) at room temperature Ground black pepper, to taste
Bake at 325°F for approximately 3 hours, 45 minutes. Insert thermometer into turkey breast. When the temperature reads 165°F, remove from oven and allow to rest for 10 – 15 minutes before carving.
With a whisk or simply moving the pan over the burner, swirl the butter as it foams up and begins to heat.
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Preheat the oven to 325°F. Set aside a large roasting pan.
November 2021
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