It's November, the eating-est month of the year. In celebration of the approaching Thanksgiving holiday, we'll spend the month offering up recipes that would make nice, change-of-pace additions to your big meal. Today's recipe comes from Tyler Florence.
2 cups butter, softened
1/2 cup chopped sage
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
Salt and pepper
1 (12-14 lb.) fresh whole turkey
Fresh ground black pepper
Extra virgin olive oil, to coat
Preheat the oven to 375 degrees and remove the top rack of the oven.
Make sage butter by combining two sticks softened butter, sage and salt & pepper.
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, if desired, and truss the legs. Coat 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. 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.