Sage Turkey Thighs Food

SAGE TURKEY THIGHS

Steps:

• In a 3-qt. slow cooker, combine the carrots, onion, water, garlic and 1 teaspoon sage. Top with turkey. Sprinkle with remaining sage. Cover and cook on low for 6-8 hours or until a thermometer reads 170°-175°., Remove turkey to a serving platter; keep warm. Strain broth, reserving vegetables. Skim fat from cooking juices; transfer to a small saucepan. , Place vegetables in a food processor; cover and process until smooth. Add to cooking juices. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Add salt, pepper and, if desired, browning sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

TURKEY THIGHS WITH MAPLE AND SAGE

Steps:

• Preheat the oven to 375. Place the thighs in a baking dish and put the vegetables around and under. Season the turkey with the herbs, salt and pepper. Cover and bake for 2 hours. Turn oven up to 450,Uncover the turkey and brush on some maple syrup, bake for 15 minutes and then brush on some more maple syrup. Continue baking until the skin is golden and the juices run clear. Strain the vegetables out of the drippings and make gravy, if desired.

TURKEY AND SAGE SAUSAGE

Steps:

• Combine the turkey, pork fatback, sage, garlic, chives, pepper, nutmeg, orange zest and 2 tablespoons salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
• At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
• Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
• Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
• Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Serve in split toasted buns with spicy brown mustard and grilled red onions.

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.

DECONSTRUCTED HOLIDAY TURKEY WITH SAGE GRAVY

Steps:

• Brine turkey:
• Rinse turkey parts and place in doubled 2 1/2-gallon resealable plastic bags (or large stockpot). Add salt, honey, garlic, bay leaves, thyme, sage, peppercorns, allspice, and celery leaves. Add enough cold water to cover turkey - about 3 quarts. Press out air, close bags, and place in large bowl or other container to protect against leaks. Refrigerate at least 6 hours or overnight.
• Roast turkey:
• Preheat oven to 425°F. Arrange racks in upper and lower thirds of oven.
• Remove turkey parts from brine, pat dry with paper towels, and place, skin side up, on racks set in 2 medium roasting pans (be sure to leave space between parts for air circulation). Pour 1 cup water into each pan. Drizzle turkey parts with melted butter and scatter with sage leaves. Place 1 pan on each oven rack and roast until beginning to brown, about 30 minutes.
• Lower heat to 400°F, switch positions of pans, and rotate each pan 180°. Continue roasting until instant-read thermometer inserted into thickest part of breast, avoiding bone, registers 165°, about 1 to 1 1/4 hours. Transfer turkey parts to platter and tent with foil.
• Make gravy:
• Pour pan juices into 4-cup glass measuring cup, let stand until fat rises to top, 2 to 3 minutes, then skim off and reserve fat.
• Set 1 roasting pan across 2 burners, add 2 cups chicken broth, and bring to simmer over moderately high heat, scraping up any browned bits. Add simmering broth to pan juices in measuring cup, then add additional chicken broth, if needed, to equal 4 cups liquid.
• In medium saucepan over moderately low heat, melt butter, then whisk in flour and cook, whisking constantly, until smooth, approximately 2 minutes. Gradually whisk in broth mixture and any collected juices from platter holding turkey, then raise heat to moderately high and boil mixture, uncovered, until thickened, about 8 minutes.
• Season gravy with salt and pepper to taste. Carve turkey pieces and garnish with sage; serve with gravy.

ROAST TURKEY WITH SAGE AND MUSHROOM STUFFING

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. Prepare and stuff the turkey.
• Cut turkey neck into pieces; combine in a large roasting pan with carrots, onions, and reserved sage stems. Set rack in pan (over vegetables); place turkey on rack, breast side up. Rub turkey with butter; season generously with salt and pepper.
• Place pan in oven. Pour 6 cups water in bottom of pan; tent with foil. Roast, basting bird every 30 minutes with pan liquids, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 125 degrees, about 3 1/2 hours.
• Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 170 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey (on rack) to a rimmed baking sheet; cover loosely with foil while making the gravy.

AMAZINGLY SUCCULENT ROAST TURKEY THIGHS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sprinkle flour into oven bag and place it in a 9x11-inch pan.
• Spread onion, celery, and carrot pieces on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the skin and on the outside of the thighs.
• Sprinkle seasoned salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of vegetables. Close the bag with the tie. Make six slits in the top of the bag with a sharp paring knife. Place pan in the oven, making sure oven bag does not touch top heating element.
• Roast until an instant-read thermometer inserted into the thigh meat reaches 165 degrees F (74 degrees C), about 1 hour.

HERB-ROASTED TURKEY THIGHS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine room temperature butter with thyme, rosemary, parsley, garlic powder, cayenne, salt, and pepper. Set aside.
• Pat turkey thighs dry with a paper towel; season with salt and pepper.
• Place potatoes, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add turkey thighs and rub herb butter over the meat and under the skin. Top with lemon zest and juice.
• Bake in the preheated oven for 30 minutes. Continue to bake, basting turkey with its own juices after 15 minutes, until no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

OVEN ROASTED TURKEY WITH SAGE BUTTER - TYLER FLORENCE

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.