Roast Turkey With Sage Onion Butter And Marsala Gravy Recipes

ROAST TURKEY WITH SAGE & ONION BUTTER AND MARSALA GRAVY

Steps:

• Heat oven to 170C/150C fan/gas 3-4 and place the turkey in a large roasting tin. Tuck 3 of the onion halves and the lemon quarters into the cavity and season. Cover with foil, make sure there's plenty of space between the turkey and foil for the air to circulate and seal the edges tightly so that no steam escapes. Roast for 4 hrs.
• Meanwhile, finely chop the remaining onion half, and mix with the butter and sage. Take the turkey out of the oven and raise the temp to 200C/180C fan/ gas 6. Brush the sage and onion butter all over the turkey and return to the oven, uncovered, for 45 mins until crisp and dark golden. If you're making the roasties, then start them in the oven when the turkey goes back in, uncovered.
• Transfer the turkey to a warm serving plate, cover loosely with foil and leave to rest for 30 mins. Tip the juices out of the pan into a bowl, leave for a moment to settle, then scoop the buttery oil from the surface into a separate bowl. Spoon 2 tbsp of this oil back into the tin and return to the heat.
• Stir the flour into the tin using a wooden spoon, scraping the residue off the bottom of the tin as you go. Cook for 2 mins, then stir in the Marsala or Madeira and bring to the boil. Make the reserved turkey juices up to 500ml using hot chicken stock and pour into the tin. Bring to the boil and simmer for a few mins, then add cranberry jelly. Keep warm until ready to serve.

MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
• After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

ROAST TURKEY AND GRAVY WITH ONIONS AND SAGE

Steps:

• Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the minced thyme and lemon zest. Wash the turkey inside and out, drain it well and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap the whole dish tightly with plastic wrap. Refrigerate for 1 or 2 days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.
• Preheat the oven to 325 degrees F. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon and thyme sprigs in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper.
• Roast the turkey for 2 to 2 1/4 hours, until the breast meat registers 165 degrees F on an instant-read thermometer (put the thermometer in sideways). Remove from the oven and place the turkey on a carving board. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180 degrees F. Remove the dark meat to the carving board with the turkey, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.
• Pour a 1/4-inch layer of the gravy into a large (12-by-16-inch) ovenproof serving platter (make sure it's ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.
• For the gravy:
• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock) and 1 teaspoon pepper. Bring to a boil, lower the heat and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
• After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

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.

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 HERB BUTTER AND CARAMELIZED-ONION GRAVY

Steps:

• For gravy base:
• Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)
• For turkey:
• Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)
• Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
• Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
• Serve turkey with gravy.

ROAST TURKEY WITH SAGE BUTTER

Steps:

• 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. If using return to room temperature.
• Pat turkey dry. Season cavity with salt and pepper. Place leeks, fennel, 8 sage sprigs and bay leaves in cavity. Loose the skin of the Turkey breast and spread 1/3 cup sage butter over breast meat. Put Turkey on roasting rack. Rub 2 tablespoons sage butter over outside of turkey. Set aside 1/3 cup butter for gravy; save the rest for basting. Can be made 1 day ahead if you return it to room temp before continue. Cover, chill.
• 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.
• NOTE be sure to baste every 30 minutes with 1/3 cup broth and occasionally brushing with sage butter. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
• Remove rack from pan. Pour off juices and skim then return to 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.
• Note Time is guess because conditions vary. Use a thermometer.

SAGE-ROASTED TURKEY WITH CARAMELIZED ONIONS AND SAGE GRAVY

Steps:

• Position rack in bottom third of oven and preheat to 425°F. Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.
• Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.
• Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325°F. Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer if unstuffed or about 1 hour 30 minutes longer if stuffed. Transfer to platter. Tent loosely with foil; let stand 30 minutes. Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion mixture if necessary to measure 5 cups.
• Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper.
• Serve turkey with gravy.