Best Roasted Turkey Rubbed With Roasted Jalapeno Fresh Sage And Orange Butter Recipes

Oven Roasted Turkey With Sage Butter - Tyler Florence image

Provided by DoveChocolatierinKY

Time 3h30m

Yield 1 Turkey, 10-12 serving(s)

Number Of Ingredients 7

1 (12 -14 lb) fresh whole turkey
kosher salt
fresh ground black pepper
extra virgin olive oil, to coat
1 cup butter, softened
1/4 cup chopped sage
salt and pepper

Steps:

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.
SAGE BUTTER: combine 2 sticks softened butter, sage and salt & pepper.
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.

Nutrition Facts : Calories 802.7, Fat 50.5, SaturatedFat 20.7, Cholesterol 319.7, Sodium 389.8, Carbohydrate 0.5, Fiber 0.3, Protein 81.6

Sage Rub for Roast Turkey image

Provided by tree luee dee

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 (13 lb) turkey
3 tablespoons butter, softened
4 teaspoons salt
2 teaspoons pepper
1 teaspoon rubbed sage
1 teaspoon paprika

Steps:

Oven Roasted Turkey with Sage Butter image

Provided by Tyler Florence

Categories main-dish

Time 3h10m

Yield 10 to 12 servings

Number Of Ingredients 16

One 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
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
2 tablespoons butter
2 onions, chopped
Handful fresh sage leaves, chopped
6 large cornmeal muffins, cubed
Salt and freshly ground black pepper
1 egg
1/4 cup heavy cream
1/4 cup chicken stock

Steps:

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.
Combine all ingredients.
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.