Roast Turkey with Sage and Roasted Garlic

I am definitely way behind on this posting....Thanksgiving! Just came back across the recipe and realized I didn't post it yet.

This was probably one of the best turkeys we have ever made for our dinner. It had a gorgeous reddish color that was added to the tan skin of the bird. Oh, the scent of the house and the taste! Yum!!!

Roast Turkey with Sage and Roasted Garlic

Ingredients:

1 cup cranberry juice
1 Tbs. balsamic vinegar
4 sprigs fresh sage + 1/4 cup leaves, about 12
3 Tbs. butter, at room temperature
1 tsp. dried sage
1 tsp. dried thyme
3/4 tsp. salt
1/4 tsp. pepper
1 head garlic
1 turkey, 12-14 lb, thawed if frozen
2 cans (14 1/2 oz. each lower sodium chicken broth)
1/3 cup all-purpose flour
Fruit and fresh herbs for garnish, optional

Directions:

Preheat oven to 350F. Coat large roasting pan with cooking spray. For glaze, in pot, combine juice, vinegar and 1 sprig sage. Over high heat, bring to boil; reduce heat to medium. Cook, stirring occasionally, until reduced to about 1/3 cup, 8-10 minutes; cool.

Meanwhile, combine butter, dried sage, thyme, salt and pepper. Peel and thinly slice 3 cloves garlic, leaving remaining head intact. Cut about 1/2" off top of remaining garlic head; discard top. Loosely wrap remaining garlic head in foil.

Carefully separate skin from turkey breast. Arrange sage leaves and garlic slices over breast meat; pat skin down to smooth. Place turkey and garlic head in roasting pan. Spread butter mixture over all turkey skin. Place remaining 3 sprigs sage in cavity; truss if desired. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone register 170F, 2 1/2-3 hours, tenting with foil if browning too quickly and brushing with glaze during last 10 minutes.

Transfer turkey to serving platter; loosely tent with foil. Remove garlic from pan; when cool enough to handle, squeeze cloves from skins into bowl. With spoon, mash garlic. Skim and discard fat from pan juices; strain juices, measure and add enough broth to equal 3 1/2 cups. Gradually add flour, whisking until smooth. Pour juice mixture into roasting pan; stir in mashed garlic. Place over 2 burners on medium-high heat; bring to boil. Over medium heat, cook, stirring, until slightly thickened, about 5 minutes. Serve with turkey.

Final Photo Taken by Me ;)