Tender and juicy turkey, rich cornbread stuffing, tart yet spiced cranberry chutney, warm buttery rolls and fresh pumpkin pie. Those are some of my favorite flavors of Thanksgiving. I can almost smell the deliciousness as I type this. So as we head into Thanksgiving, I want to share some of these recipes with you so you can make them too! It seems fitting to start with the turkey which is typically the star of the Thanksgiving meal.
My husband is actually the chef for many of our holiday dishes, including the turkey. I have been cooking for the holidays more often now that he’s taught me some of his tricks but he’s still king of the turkey. He first made this oven roasted turkey with sage butter about six years ago. I love that the meat is tender, juicy and flavorful. The skin comes out nicely crisped as well.
It had already been such a hit that he made three for our wedding dinner! I consider myself one lucky girl to have such a great husband who knows how to throw down some awesome meals. After he cooked dinner for our first Valentines Day together, I knew for sure I had a keeper. So for today’s recipe, I asked him to give me some tips and tell me how he makes the turkey so I could share it with you. Isn’t he great?!
- If at all possible, do not open the oven during cooking. Opening it too much could cause the turkey to dry out.
- Trussing the legs just means to tie it with some sort of bakers twine. This helps hold in the stuffing.
- If you notice the legs or exposed stuffing starting to burn, cover it with tin foil to prevent further browning.
- Once the turkey comes out of the oven, let it rest for at least 10 minutes before carving.
- The recipe mentions stuffing. We always use a cornbread stuffing that compliments this turkey well as it also has sage in it. Get the cornbread stuffing recipe here.
Oven Roasted Turkey with Sage Butter
Adapted: Original recipe by Tyler Florence on Food Network
- 1 (12-14) pound turkey
- 1 cup butter, softened (use anywhere from 1/2 to 1 cup depending on the size of your turkey)
- 1/4 cup chopped fresh sage
- kosher salt, to taste
- Freshly ground black pepper, to taste
- Olive oil
- Preheat your oven to 375°F. If necessary, adjust the racks inside your oven to make sure you have enough room for the turkey.
- Remove everything from inside the cavity of the turkey. Rinse the inside and outside of the turkey and pat dry with paper towel. Place the turkey on top of a wire rack inside a roasting pan.
- Combine butter, sage, salt and pepper in a small bowl.
- Carefully run your hand between the skin and breast meat of the turkey to separate the skin from the meat (be careful so that you don’t poke through the skin).
- Split the butter mixture in half and Insert half underneath the skin on each side of the turkey. Press down on the skin to spread the mixture out to cover as much of the meat as possible.
- Season the cavity with salt and pepper.
- Fill the cavity with stuffing. Truss the legs and tuck the tips of the wings under the turkey.
- Brush the skin of the turkey with a little olive oil (just enough to lightly coat) and season the outside with salt and pepper.
- Place turkey into the oven and bake for about three hours (about 15 minutes per pound), or until the internal temperature of the thigh meat is 170°F.
To prevent burning you may want to cover the legs with aluminum foil.
What is your favorite part of the Thanksgiving meal?
Do you have any family traditions that you do for Thanksgiving?