Turkey with Sage Butter|
|8||slices||bacon (abt 1/2 lb)|
|1||cup||unsalted butter, room temp (2 sticks)|
|3||Tablespoons||chopped fresh sage (3 teas dried)|
|3||cups||white and pale green chopped leeks (abt 2 med)|
|8||large||fresh sage sprigs|
|3||.||bay leaves, crumbled|
|4 1/2||cups||low salt chicken broth|
|.||.||fresh sage sprigs|
|.||.||fresh parsley sprigs|
Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer
bacon to paper towels and drain. Crumble bacon finely. Mix butter, sage and bacon
in medium bowl. Season lightly with salt and pepper. (Can be made 2 days ahead.
Cover and chill. Bring to room temperature before using.)
TURKEY and GRAVY:
Pat turkey dry with paper towels. Season cavity with salt and pepper. Place
leeks, 8 sage sprigs and bay leaves in cavity. Slide hand under skin of turkey
breast to loosen skin. Spread 1/3 cup sage butter over breast meat under skin.
Place turkey on rack set in large roasting pan. Rub 2 tablespoons sage butter
over outside of turkey. Set aside 1'3 cup butter for gravy; reserve remainder for
basting. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature
1 hour before continuing.)
Position rack in bottom third of oven and preheat to 350 degrees. Pour 1/3 cup
broth over turkey. Roast turkey until thermometer inserted into thickest part
of inner thigh registers 180 degrees, basting every 30 minutes with 1/3 cup broth
and occasionally brushing with sage butter, about 3 hours. Transfer turkey to
platter, tent with foil. Let stand 30 minutes.
Remove rack from pan. Pour pan juices into large glass measuring cup. Spoon off
fat; discard. Pour juices back into pan. Set pan over 2 burners set on high heat.
Add 2 cups broth. Boil until liquid is reduced to 2 cups, scraping up browned bits,
about 10 minutes. Whisk in reserved 1/3 cup sage butter. Season with pepper. Transfer
gravy to bowl.
Uncover platter. Garnish with sage and parsley. Serve turkey with gravy.
Bon Appetit, November 1995, page 78.
Green Beans with Roasted Onions,
Corn and Wild Rice Soup with Smoked Sausage,
Bread Stuffing with Mushrooms and Bacon
Copyright © 2002, Mary S. Van Deusen