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Sage Roasted Turkey




Source of Recipe


Angela Lowry


Recipe Introduction


The sage leaves give a lovely perfume to this uniquely flavoured turkey.


List of Ingredients




1/3 cup apple cider or unsweetened pear or apple juice
1/3 cup fruit jelly
1/4 cup GFCF margarine
1 seedless orange
1 12- to 14-pound fresh or frozen turkey, thawed if frozen
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Leaves from 1 bunch fresh sage
4 Firm pears cut in wedges

Recipe



Heat oven to 425 degrees F.

In small saucepan over medium heat, stir apple cider, jelly, and margarine until jelly and margarine are melted and mixture is blended and smooth. Remove from heat.

Grate peel from orange; set aside. Cut orange in half, squeezing juice from one half into mixture. Slice remaining half; set aside.

Remove giblets and neck from turkey; set aside for other
use. Rinse turkey under cold running water; drain well; pat thoroughly dry with paper towels.

Rub turkey all over with reserved orange peel; sprinkle inside and out with salt and pepper. Gently loosen skin
over entire turkey breast by inserting fingertips between skin and flesh.

Arrange as many sage leaves as desired over flesh; pat skin back into place. Stuff neck and body cavities of turkey loosely with pear wedges, reserved orange slices, and remaining sage leaves, reserving a few for garnish; close both cavities with skewers. Tie legs together; tuck wings under body.

Place turkey, breast side up, on rack in shallow roasting pan; brush all over with reserved cider mixture. Roast 15 minutes; reduce oven temperature to 325 degrees F.

Roast 4 to 4 1/4 hours longer until breast skin is crisp and golden and juices run clear when thigh is pricked with fork, or until meat thermometer registers 180 degrees F.; baste bird every 20 minutes, first with remaining cider mixture, then with pan drippings. If turkey seems to be browning too
quickly, cover loosely with foil.

Remove turkey to platter, reserving drippings in pan for Gravy. Let turkey rest, covered lightly with foil, 20 minutes while you prepare gravy. Remove skewers and
string from turkey to carve; serve turkey garnished with reserved sage leaves, and accompanied by gravy and cranberry sauce.