Oven Roasted Herb Turkey
1 20- 25 pound turkey (giblets removed)
15 large Sage leaves
Garlic (thin slices)
1 Tblsp olive oil
Wash your turkey inside and out and dry it.
I like to gently pull up the skin of the turkey and strategically place sage leaves and garlic :) First , very carefully slide your hand underneath the skin of the turkey to separate it on each side of the backbone. Baste the breast with olive oil using your hands. Then strategically place the sage and garlic under the skin. To do this, careful place parsley on each breast as far back as you can get it. Then place sage leaves along the sides and top of breast along with the sliced garlic. Be creative!
Preheat your oven to 425 degrees.
Stuff your bird with your favorite recipe or the one below. Don't forget the neck cavity. Tie the drumsticks with kitchen twine, secure the neck flat with toothpicks (just don't forget to remove them) and carefully tuck the wing tips under the wings.
Place bird in a deep roasting pan and place in oven. Baste your turkey after 15 minutes and continue to bake at 425 degrees for 15 more minutes then turn the temperature down and cook according to package directions of until the Turkey cooks to a safe temperature of 180 degrees ( insert meat thermometer in thickest part of the thigh meat while avoiding the bone) Stuffing should reach a temperature of 165 degrees.
Tip: If it looks like the skin of the turkey is getting dark too quickly, you can place a tent of foil over the turkey to prevent this. Let your turkey sit at least 15 minutes before carving. Use the juices for gravy :)
Wild Rice and Cranberry Stuffing
(optional Italian sausage)
5 cups (cooked) short grain brown rice
1 cup (cooked) wild rice
1 stick unsalted butter
1 bag of dried Cranberries (Craisins)
4 - 5 apples chopped ( I like fuji)
4-5 celery stalks chopped
1 large onion finely chopped
1 cup chicken stock
2 tsp sea salt
1/8 cup fresh sage finely chopped (can substitute dried)
Few sprigs of Rosemary finely chopped (or 2 tsp dried)
Few sprigs of Thyme finely chopped (or 2 tsp dried)
I prefer fresh herbs but dried is ok
5-6 cloves of minced garlic
Cook Rices according to package directions to end up with the finished amount. Set aside in a large bowl.
In a large skillet, combine butter, apples, onions, garlic, and celery and cook on medium heat for a few minutes until they are completely coated in the butter. (They will cook the rest of the way in the bird. If you are using the optional Italian Sausage, cook 1 1/2 pounds in a separate skillet. Add all the cooked ingredients to the large bowl of rice. Add salt, herbs, and dried cranberries and mix. Add up to one cup of broth until the stuffing is the desired consistency. Loosely Stuff the bird (don't forget the neck cavity. Place any left over stuffing in a baking dish.Cover with foil Bake in an oven at 350 degrees for 30 minutes. Then continue to bake uncovered another 20-25 minutes. ENJOY!