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RECIPES
Roast Turkey with Sage Butter
Makes about 20 to 24 servings
2 onions, peeled and cut into eighths
2 carrots, peeled and cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
½ cup unsalted butter, room temperature
½ cup (packed) sage leaves, chopped
1 18-pound turkey, rinsed, dried, giblets removed
kosher salt
freshly ground black pepper
2 teaspoons Kitchen Bouquet
®
(or other browning sauce)
Preheat Waring Pro
®
Roaster Oven to 400°F.
Toss vegetables together in a bowl. Reserve.
Combine butter and chopped sage leaves thoroughly.
Sprinkle the turkey all over, including the cavity, with salt and pepper.
Place half of the chopped vegetables in the turkey cavity.
Rub turkey all over with butter, placing all remaining butter between the
turkey skin and meat on the breast and legs.
Rub browning sauce all over turkey skin.
Place turkey on rack. Lower into preheated roaster using the rack
handles.
Lower temperature to 375°F and baste turkey every half hour with the
pan juices. Roast turkey for about 3 hours or until a meat thermometer
reads 180°F in the eshy part of the thigh and juices run clear when
pierced.
Tent turkey with aluminum foil and let it rest. Strain all liquid in roasting
pan and skim the fat or place in a fat separator. Once skimmed of fat,
place liquid in a pan and bring to a boil. Taste and season if necessary.
Serve turkey with gravy and stufng on the side.
Nutritional information per serving (6 oz.):
Calories 550 (41% from fat) • carb. 2g • pro. 56g • fat 24g • sat. fat 9g
• chol. 356mg • sod. 219mg • calc. 112mg • fiber 0g