Ovenroastedturkeywithsagebuttertylerflorence Recipes

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OVEN ROASTED TURKEY WITH SAGE BUTTER



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.

THE BEST ROASTED TURKEY



The Best Roasted Turkey image

We wanted a moist and flavorful bird with plenty of well-seasoned drippings. (That way we could use them to make the best gravy!) The key is to use traditional Thanksgiving herbs (think parsley, sage, rosemary, bay and thyme) and classic aromatics like onion and garlic. For richness, we basted with butter which also makes the most golden-brown and crispy skin. Leaving the bird untrussed allows the air to circulate for more even cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 7

One 8- to 10-pound turkey
Kosher salt and freshly ground black pepper
1 medium onion, quartered
1 head garlic, halved
Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage
2 bay leaves
1 stick (8 tablespoons) unsalted butter, melted

Steps:

  • Adjust a rack in the lowest position and preheat oven to 325 degrees F.
  • Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Salt and pepper the inside of the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack set in a roasting pan breast-side up. Brush generously with half of the butter and sprinkle with salt and pepper. Tent the bird with foil.
  • Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
  • Remove the turkey from the oven and set aside to rest for 15 minutes before carving. Carve and serve.

OVEN ROASTED TURKEY WITH SAGE BUTTER - TYLER FLORENCE



Oven Roasted Turkey With Sage Butter - Tyler Florence image

I made this last year for Thanksgiving, my very first bird...it was absolutely amazing and made me look super impressive! I am making it again this year too. My husband said I had too, LOL! I found this recipe on the Food Network in 2007. The key to my turkey last year, however, was I Brined it with Recipe#13961 and finished it using this recipe and even made Caramelized Onion and Cornbread Stuffing as a Dressing, which goes along with this Turkey. Another Tyler Florence ULTIMATE! Note: Cooking time does not include the step of Brining it the night before if you choose to do so. Enjoy!

Provided by DoveChocolatierinKY

Categories     Whole Turkey

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

PERFECT ROAST TURKEY



Perfect Roast Turkey image

Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.

Provided by Ina Garten

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
  • Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  • Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
  • Slice the turkey and serve.

ROAST TURKEY WITH HERB BUTTER



Roast Turkey with Herb Butter image

Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 8

5 tablespoons unsalted butter, room temperature
1 tablespoon each chopped fresh rosemary, sage, and thyme
Kosher salt and freshly ground pepper
1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
Cornbread And Sausage Stuffing
4 to 6 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 stalks celery, halved crosswise

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-ROASTED TURKEY WITH SAGE BUTTER



Maple-Roasted Turkey with Sage Butter image

Provided by Tyler Florence

Categories     main-dish

Time 3h50m

Yield 12 servings

Number Of Ingredients 7

1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water

Steps:

  • Preheat the oven to 350 degrees F and remove the top rack of the oven.
  • Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
  • 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. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven.
  • In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. 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). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with gravy.

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