Sherrys Sage Roasted Turkey With Apple Gravy Recipes

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APPLE AND SAGE TURKEY



Apple and Sage Turkey image

Provided by Aida Mollenkamp

Categories     main-dish

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 16

1 (14 to 15-pound) fresh turkey
3 tablespoons vegetable oil
Salt and freshly ground black pepper
10 fresh sage leaves
1 orange, halved
1 head garlic, end trimmed
2 medium red onions, peeled and quartered
3 medium Pink Lady, apples, cored and halved
No Recipe Recipe: Simple Gravy, recipe follows
6 tablespoons butter
6 tablespoons all-purpose flour
Chicken broth
A few fresh sage leaves
Apple juice
Salt and freshly ground black pepper
Nutmeg

Steps:

  • For the turkey: Heat the oven to 500 degrees F.
  • Remove the turkey from the refrigerator and let come to room temperature white oven heats, about 30 to 45 minutes. Discard the giblets and reserve neck. Rinse out the turkey's cavity and pat dry with paper towels. Rub the turkey all over with 2 tablespoons of the vegetable oil; season generously with salt and freshly ground black pepper. Put the sage leaves under skin. Season the cavity with salt and pepper, squeeze 1/2 of the orange all over the bird and put the other half inside the cavity along with the garlic.
  • Arrange the turkey in a large roasting pan and roast until the skin is golden brown, about 20 to 30 minutes. Put the neck, onions, and apples in a bowl and toss with remaining 1 tablespoon of the vegetable oil. Season well with salt and freshly ground black pepper.
  • Reduce the oven the temperature to 350 degrees F and add the apples, onions and turkey neck to the roasting pan. Baste with pan drippings about every 45 minutes. Roast the turkey until the internal temperature of the inner thigh reaches 160 degrees F on an instant-read thermometer.
  • Remove from the oven to a cutting board and let rest uncovered, at least 30 minutes, while you prepare the gravy. Remove apples and the onions to a serving platter. Carve the turkey and arrange on the serving platter. Serve with the Simple Gravy.
  • No Recipe Recipe: Simple Gravy:
  • Melt the butter in a medium saucepan over medium heat. When it foams, whisk in the flour until smooth. Cook until the flour loses its raw flavor and turns peanut color, about 3 to 5 minutes. Whisk in chicken broth until the mixture is smooth. Bring to a simmer, then reduce the heat to low and cook until it becomes a light tan color.
  • Meanwhile, remove the turkey from roasting pan and set aside to rest. Discard all but 1 tablespoon of the drippings from roasting pan. Put the pan on the stovetop over medium heat. When pan juices are hot, add the sage leaves and fry until fragrant, about 1 minute. Remove the neck bone. Add a big splash of apple juice and scrape up the browned bits at the bottom of the pan.
  • Strain this liquid into the thickened chicken broth mixture and season with salt, pepper and nutmeg. Whisk to combine. Bring to a simmer and cook for a few minutes until thick and creamy, about 3 to 5 minutes. Serve with your turkey and sides.

APPLE SAGE ROAST TURKEY



Apple Sage Roast Turkey image

This is a typical sage roasted turkey with a little bit of an extra punch. This attractive turkey also lends itself to a fantastic gravy.

Provided by submrnfamily

Categories     Whole Turkey

Time 3h20m

Yield 1 Whole Turkey

Number Of Ingredients 9

1/3 cup apple cider, plus
2 tablespoons apple cider
1/3 cup apple jelly
1/4 cup butter
1 (12 lb) fresh or thawed frozen turkey
salt and pepper, to taste
1 bunch fresh sage
4 large apples, cored,and cut into wedges
apple, sliced,for garnish

Steps:

  • In small saucepan over medium heat, stir 1/3 cup apple cider, jelly, and butter until the mixture is melted and smooth.
  • Remove from heat.
  • Rub the turkey inside and out with the 2 tablespoons apple cider and sprinkle with salt and pepper.
  • Gently loosen the skin over the entire turkey breast by inserting fingertips between skin and flesh.
  • Slide as many sage leaves as you want under the skin and place the skin back in place.
  • Stuff the neck and body cavities of turkey loosely with apple wedges and some more sage leaves, making sure to reserve a few for garnish.
  • Close both cavities with skewers.
  • Truss the turkey and brush with cider mixture.
  • Roast according to weight.
  • Serve the turkey garnished with reserved sage leaves and additional apple slices.

ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY



Roast Turkey with Sage and Sherried Cider Giblet Gravy image

Categories     turkey     Roast     Thanksgiving     Fall     Sage     Gourmet

Number Of Ingredients 14

a 12- to 14-pound turkey, neck and giblets (excluding liver) reserved for making stock
1/2 lemon, cut into 2 wedges
7 large fresh sage sprigs
2 slices firm whole-wheat sandwich bread
1/2 Granny Smith apple, quartered lengthwise
1/2 onion, quartered lengthwise
8 tablespoons unsalted butter, softened
1 cup water
For gravy:
1 cup dry Sherry
1 cup apple cider (preferably sparkling)
6 tablespoons all-purpose flour
2 cups turkey giblet stock or chicken broth plus additional stock or broth for thinning gravy
Garnish: assorted fresh sage sprigs

Steps:

  • Preheat oven to 425° F.
  • Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice. Fold neck skin under body and fasten with a skewer. Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
  • Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan. Spread turkey with butter and arrange on rack in roasting pan. Roast turkey in middle of oven 30 minutes.
  • Reduce temperature to 325° F. and baste turkey with pan juices. Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
  • Make gravy:
  • Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring Sherry mixture to a boil and remove pan from heat.
  • In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock or broth to thin gravy if desired. Season gravy with salt and pepper and transfer to a heated gravy boat.
  • Garnish turkey with sage.

APPLE & HERB ROASTED TURKEY



Apple & Herb Roasted Turkey image

My daughter loves to help me make this moist apple turkey. Her job is to hand Mommy the ingredients-if she doesn't eat them first! -Kimberly Jackson, Gay, Georgia

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 14 servings.

Number Of Ingredients 8

1/4 cup minced fresh sage
1/4 cup minced fresh rosemary
1 turkey (14 pounds)
1 medium apple, quartered
1 medium onion, halved
1 celery rib, halved
1/2 cup butter, melted
1/2 cup apple jelly, warmed

Steps:

  • Preheat oven to 325°. Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks., Place breast side up on a rack in a roasting pan. Place apple, onion and celery in turkey cavity. Brush turkey with butter., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; brush with apple jelly. Tent with foil and let stand 15 minutes before removing toothpicks and carving.

Nutrition Facts : Calories 626 calories, Fat 31g fat (11g saturated fat), Cholesterol 262mg cholesterol, Sodium 222mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 72g protein.

SAGE AND GARLIC ROAST TURKEY



Sage and Garlic Roast Turkey image

Sage and poultry are perfect partners. You can get this turkey in the oven in a mere 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h

Yield 12

Number Of Ingredients 10

12- to 14-lb turkey, thawed if frozen
2 tablespoons butter or margarine, melted
1 1/2 teaspoons parsley flakes
1 teaspoon dried sage leaves
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon coarse ground pepper
1 cup water
Fresh sage and small apples, if desired

Steps:

  • Heat oven to 325°F. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In small bowl, mix remaining ingredients except water, fresh sage and apples.
  • On rack in shallow roasting pan, place turkey, breast side up. Brush with butter mixture. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Add water to roasting pan.
  • Cover turkey loosely with foil or roaster cover; roast 3 hours. Uncover; roast 45 minutes to 1 hour 30 minutes longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Garnish with sage and apples.

Nutrition Facts : Calories 400, Carbohydrate 0 g, Cholesterol 150 mg, Fat 1, Fiber 0 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 1 g

PARMESAN-SAGE ROAST TURKEY WITH SAGE GRAVY



Parmesan-Sage Roast Turkey With Sage Gravy image

I love the blend of lemon, parmesan and sage. They work perfectly in this recipe from Cooking Light magazine.

Provided by SharleneW

Categories     Whole Turkey

Time 28m

Yield 16 serving(s)

Number Of Ingredients 18

3 cups chopped onions
1 cup chopped celery
1 cup chopped carrot
10 garlic cloves
cooking spray
1 (13 lb) fresh whole turkey or 1 (13 lb) frozen whole turkey, thawed
1/3 cup grated fresh parmigiano-reggiano cheese
5 tablespoons chopped fresh sage, divided
2 tablespoons butter, softened
1 tablespoon minced garlic
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 lemon, halved
2 1/2 cups fat-free low-sodium chicken broth, divided
1/3 cup chopped shallot
1 cup sherry wine
1/4 cup all-purpose flour
1/4 cup water

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.

Nutrition Facts : Calories 502.1, Fat 23.9, SaturatedFat 7.4, Cholesterol 188.4, Sodium 386.5, Carbohydrate 8.3, Fiber 1.3, Sugar 2.1, Protein 57.5

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