Best Sage Rubbed Roast Turkey Recipes

OVEN ROASTED TURKEY WITH SAGE BUTTER

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.

SAGE RUB FOR ROAST TURKEY

Steps:

• Clean turkey, removing giblets.
• Pat dry and put aside.
• Combine the butter,salt, pepper, sage, and paprika.
• Rub the sage mixture over the outside and inside of the turkey.
• Truss turkey as usual.
• Bake turkey at 350°F until meat thermometer reads 180°F.
• Baste the turkey occasionally with drippings.
• Cover loosely with foil if turkey browns too quickly.

ROAST TURKEY WITH HERB BUTTER

Steps:

• Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
• Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
• Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
• Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
• Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

MAPLE SAGE ROASTED TURKEY

Steps:

• 24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.
• Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.
• Preheat the oven to 350 degrees F.
• Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.
• Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.
• The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve.

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY

Steps:

• For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
• Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
• Preheat the oven to 450 degrees F.
• Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
• Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
• Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
• For the sage gravy:
• Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

ROASTED SAGE TURKEY WITH VEGETABLE GRAVY

Steps:

• Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.

ROAST TURKEY WITH SAGE BUTTER

Steps:

• For Butter:
• Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon finely. Mix butter, sage and bacon in medium bowl. Season lightly with salt and pepper. Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)
• For Turkey and Gravy:
• Pat turkey dry with paper towels. Season cavity with salt and pepper. Place leeks, 8 sage sprigs and bay leaves in cavity. Slide hand under skin of turkey breast to loosen skin. Spread 1/3 cup sage butter over breast meat under skin. Place turkey on rack set in large roasting pan. Rub 2 tablespoons sage butter over outside of turkey. Set aside 1/3 cup butter for gravy; reserve remainder for basting. (Can be made 1 day ahead. Cover, chill. let stand at room temperature 1 hour before continuing.)
• Position rack in bottom third of oven and preheat to 350°F. Pour 1/3 cup broth over turkey. Roast turkey until thermometer inserted into thickest part of inner thigh registers 180°F. basting every 30 minutes with 1/3 cup broth and occasionally brushing with sage butter, about 3 hours. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
• Remove rack from pan. Pour pan juices into large glass measuring cup. Spoon off fat; discard. Pour juices back into pan. Set pan over 2 burners set on high heat. Add 2 cups broth. Boil until liquid is reduced to 2 cups, scraping up browned bits, about 10 minutes. Whisk in reserved 1/3 cup sage butter. Season with pepper. Transfer gravy to bowl.
• Uncover platter. Garnish with sage and parsley. Serve turkey with gravy.

HERBED ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
• Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
• In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
• Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
• Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

MAPLE-BRINED ROAST TURKEY WITH SAGE BUTTER

Steps:

• Make the brine: Combine 8 cups water, the salt, maple syrup, sage, bay leaves, peppercorns, coriander seeds and lemon zest in a very large pot. Bring the liquid to a simmer and cook, stirring to dissolve the salt. Remove from the heat and add 1 1/2 gallons cold water. Stir to combine. Set aside to cool slightly, then refrigerate until cold.
• Once the brine is cold, slowly add the turkey, allowing time for the brine to enter the cavity so the pot doesn't overflow. Cover with a lid or a large plate and refrigerate overnight.
• Remove the turkey from the brine (discard the brine). Drain any brine from the cavity, then blot the turkey very dry with paper towels and place on a rimmed baking sheet. Refrigerate, uncovered, until ready to cook.
• Meanwhile, make the sage butter: Combine the butter, sage, parsley and a big pinch each of salt and pepper in a small bowl. Loosen the skin from the breast, thighs and drumsticks with your fingers, being careful not to tear the skin. Rub the sage butter under the skin, pressing down on the skin to help spread out the butter. (This can be done several hours before cooking.)
• Put an oven rack in the lowest position and remove the other racks. Preheat to 350˚ F. Set a metal cooling rack on a rimmed baking sheet. Season the turkey lightly inside and out with salt and pepper. Place on the rack on the baking sheet, breast-side up, and roast, rotating the pan after 1 hour, until the turkey is well browned all over and a meat thermometer inserted into the thickest part of the thigh registers 155˚ F, 2 1/2 hours to 2 hours 45 minutes total. (Start checking the internal temperature at 2 hours 15 minutes.) If the breast starts to get too dark, cover loosely with foil. Remove the turkey from the oven and let rest at least 30 minutes before carving.

PARMESAN-SAGE ROAST TURKEY WITH SAGE GRAVY

Steps:

• Preheat oven to 425°F.
• Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat.
• Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
• Combine cheese, 1/4 cup sage, butter, minced garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together with kitchen string.
• Place turkey, breast side up, on vegetable mixture in pan. Bake at 425°F for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.
• Reduce oven temperature to 325° (do not remove turkey from oven). Bake at 325°F for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 180°F, basting every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin.
• Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag, carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.
• Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 1 minute. Add sherry; bring to a boil. Cook until reduced to 1/2 cup (about 54 minutes). Stir in remaining 1 tablespoon sage, and cook for 30 seconds. Add reserved drippings; bring to a boil.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.
• Serving size approx 5 oz turkey, 3 tablespoons gravy.
• Chef note: For a beautiful garnish, roast lemon halves and peeled shallots at 425°F for 20 minutes; arrange with fresh sage springs on the turkey platter.