Thursday, February 2, 2017

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


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


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 ;)

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