Thanksgiving Tummy Rubbers

Articles in this Topic Discussions in this Topic

Nov 28, 2002

Hi there! I have gathered and posted a list of my all time favorites for the Thanksgiving Holiday. Enjoy

TURKEY WITH CARAMELIZED ONIONS AND SAGE GRAVY, THAT'S BEEN SAGE ROLLED.
*** I have been doing Turkey this way since I got this recipe in 1999. The sage really sets off the bird in a very nice way. If you want to add a bit of citrus, stuff an orange in the end of the turkey, it helps keep the stuffing in, and the juice permeates the meat. - Marna

1 1/2 pounds onions, sliced
3 tablespoons vegetable oil
1 14- to 15-pound turkey; neck,and gizzard cut into 1-inch pieces and then set aside.
2 tablespoons (1/4 stick) butter, room temperature - unsalted.
8 large whole fresh sage leaves plus 1 1/2 teaspoons chopped
1 cup (or more) canned low-salt chicken broth
6 tablespoons all purpose flour
3/4 cup dry white wine
Pinch of ground nutmeg

Place rack in bottom third of oven and preheat to 425°F. Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.
Rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat.
Arrange 4 sage leaves under skin on each side of breast.
If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.

Place turkey on top of the onions in pan. Add neck, and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325°F.
Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer if unstuffed or about 1 hour 30 minutes longer if stuffed.
Move turkey to platter. Tent loosely with foil; let stand 30 minutes. Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion mixture if necessary to measure 5 cups.

Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper.

Go To Page: 1 2

The copyright of the article Thanksgiving Tummy Rubbers in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Thanksgiving Tummy Rubbers in print or online must be granted by the author in writing.