Roasted Turkey With Sage

Roasted Turkey With Sage
John Kernick
Serves 8
preparation
10
minutes
cooking
210
minutes

Ingredients

1
12-pound
turkey, giblets removed
1
bunch
sage
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

Directions


  1. 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.
  2. 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.
  3. 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.
  4. 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. Reserve the pan drippings for Hard Cider Gravy.

 

Sara Quessenberry
October 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 35 %
  • Fat 27 g
  • Sat Fat 10 g
  • Cholesterol 402 mg
  • Carbohydrate 0 g
  • Sodium 510 mg
  • Protein 105 g
  • Fiber 0 g
  • Sugar 0 g
What does this mean? See Nutrition 101.