Sherrys Sage Roasted Turkey With Apple Gravy Food

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.

ROASTED TURKEY BREAST WITH APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Lightly butter a 13" x 9" baking dish.
• Sprinkle the turkey with salt and pepper and half of the sage.
• In a large skillet, melt the butter over high heat.
• Brown the turkey for 2 minutes per side or until golden.
• Remove the pan from the heat and transfer the turkey to the prepared baking dish.
• Let the pan cool slightly.
• Bake the turkey in the oven for 25 minutes.
• Meanwhile, return the pan to medium heat.
• Cook the onion, bacon and remaining sage, stirring 3 to 4 minutes, until the onion is softened.
• Add the apples and cook, stirring, for 2 minutes, until the apples start to soften.
• Whisk the flour into the milk and stock, then stir into the pan.
• Bring to a boil, then reduce the heat and simmer, stirring, for 3 minutes or until slightly thickened.
• Stir the lemon juice into the sauce and season to taste with salt and pepper.
• Pour over the turkey in the dish.
• Bake for 20 minutes longer or until the turkey is no longer pink inside and meat thermometer registers 170 degrees F.
• Let the turkey stand for 5 minutes before slicing.

SHERRY'S SAGE-ROASTED TURKEY WITH APPLE GRAVY

Steps:

• Preheat oven to 350°F. In large roasting pan, combine broth, 2 cups water and apple. Place rack over mix. Truss turkey, place on rack in pan. Combine butter, 1 tsp. sage, salt and pepper. Rub over turkey.
• Roast for about 2-1/2 hours. Tent with foil if browning too quickly. Transfer to serving platter. Let stand 20 min before carving. With slotted spoon, remove apple from pan. Mash apple. Skim and discard fat from juices.
• In pot over med-high heat, combine jarred gravy, apple butter, chicken broth mashed apple, pan juices and remaining 1 tsp sage. Bring to boil. Reduce heat to medium, cook, stirring occasionally, until thickened, 5-10 min. Serve with turkey.

APPLE AND SAGE TURKEY

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

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

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.