Sage-Rubbed Roast Turkey Recipe

5 1
Sage-Rubbed Roast Turkey Recipe
Sage-Rubbed Roast Turkey Recipe photo by Taste of Home
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Sage-Rubbed Roast Turkey Recipe

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5 1
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A savory sage rub and delicious moist stuffing make this traditional turkey a mouthwatering master piece for dinner. Family and friends can't help but ooh and aah when this show stopping entree with its crispy golden crust is set on the holiday table.—Peggy West, Georgetown, Delaware
Recommended: Our Best Fall Recipes
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 3-1/2 hours + standing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 3-1/2 hours + standing

Ingredients

  • 1 turkey (13 to 15 pounds)
  • 3 tablespoons butter, softened
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon rubbed sage
  • 1 teaspoon paprika
  • STUFFING:
  • 2 celery rib, chopped
  • 1 large onion, chopped
  • 1/2 cup butter
  • 1 loaf (1 pound) day-old bread, cubed (about 11 cups)
  • 3 teaspoons rubbed sage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/4 to 1-3/4 cups chicken broth

Directions

Pat turkey dry. Combine the butter, salt, pepper, sage and paprika; rub over the outside and inside of turkey. In a skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, sage, salt and pepper. Add enough broth to moisten; toss gently. Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake at 350° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before removing stuffing and caving turkey. Yield: 10-12 servings (8 cups stuffing).
Originally published as Sage-Rubbed Roast Turkey in Taste of Home December/January 2005, p34

Nutritional Facts

4 ounce-weight: 776 calories, 38g fat (14g saturated fat), 294mg cholesterol, 1583mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 82g protein.

  • 1 turkey (13 to 15 pounds)
  • 3 tablespoons butter, softened
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon rubbed sage
  • 1 teaspoon paprika
  • STUFFING:
  • 2 celery rib, chopped
  • 1 large onion, chopped
  • 1/2 cup butter
  • 1 loaf (1 pound) day-old bread, cubed (about 11 cups)
  • 3 teaspoons rubbed sage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/4 to 1-3/4 cups chicken broth
  1. Pat turkey dry. Combine the butter, salt, pepper, sage and paprika; rub over the outside and inside of turkey. In a skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, sage, salt and pepper. Add enough broth to moisten; toss gently. Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
  2. Bake at 350° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before removing stuffing and caving turkey. Yield: 10-12 servings (8 cups stuffing).
Originally published as Sage-Rubbed Roast Turkey in Taste of Home December/January 2005, p34

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