Recommended again from our very own ‘food expert’ at ForRent.com…..’Ok so this recipe isn’t healthy but I have to share it with you. I straight up lied and told my family I came up with this recipe myself, sorry Tyler (Florence). If you are doing a big family dinner and you want to impress everyone, this is the bird to do. Do exactly what the recipe says and you will be a legend in the kitchen. This recipe was so good I wanted to slap my mama! Garnish with the extra sage, roasted baby carrots and whole cranberries and people will be begging you for the secret.’ Try it out and let us know if she’s right!!!
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
Directions
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.
Sage Butter:
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
Combine all ingredients.
Caramelized Onion and Cornbread Stuffing:
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
Preheat the oven to 375 degrees F.
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
Taken from the Food Network
Tags: baking, bowl, butter, cranberry, cream, cup, dinner, eggs, food, forrent.com, giving, hand, healthy, holiday, Holidays, overeating, people, recipe, Recipes, seasons, time, turkey
This entry was posted on Wednesday, December 10th, 2008 at 3:36 pm and is filed under Holiday Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
