Last Updated on August 29, 2022
- 1 ea ButcherBox Turkey
- 1 lb butter room temperature
- ½ c fresh sage finely chopped
- ¼ c garlic minced
- 3 Tbsp kosher salt
- 1 Tbsp ground black pepper
- 1 c chicken stock
- 2 med onions quartered
- 3 stalks celery cut into thirds
- 3 ea carrot cut into thirds
- butcher's twine
- 1 ea turkey neck giblets optional
- 4 c cold water
- 2 ea carrots cut into thirds
- 2 stalks celery cut into thirds
- 1 ea onion quartered
- 5 sprigs parsley
- 1 Tbsp peppercorns
- ¼ c white wine
- pan drippings strained to remove fat
- 3 Tbsp cornstarch
Orange and Cranberry Relish
- 1 ea orange cut into quarters, keep skin on
- 2 c fresh cranberries
- 3 Tbsp pure cane sugar
- Remove giblets and neck from turkey. Dry turkey inside and out. Meanwhile, prepare sage butter.
- Preheat oven to 400℉.
- In a mixing bowl combine soft butter, sage, garlic, salt and pepper. Your hands are the best tool for mixing seasoning with butter.
- Reserve ½ cup of sage butter and set aside.
- Push up those sleeves, this is the dirty part. With your hands separate the skin from the turkey breast and legs. Again, with your hands smear sage butter under the skin, in the cavity, and outside of the turkey. Tightly tie turkey legs together with butcher's twine.
- Place carrots, celery, onions and chicken stock (or water) in roasting pan. Then insert roasting rack.
- Place turkey breast-side-up on roasting rack, tuck wings under the turkey, and place in oven for 20 minutes.
- Melt reserved sage butter in small sauce pot. After 20 minutes baste turkey with all of the melted butter. Place back in oven for 10 minutes.
- After 10 minutes baste turkey again with pan drippings. Turn oven down to 300℉
- Continue cooking until thickest part of the breast and innermost part of thigh reaches 165°F. Figure 13-15 minutes for every pound.
- Once finished cooking, remove from oven, tent foil over turkey, and let it rest for 30 minutes before carving.
- Place turkey neck and giblets (if you choose), carrots, celery, onion, parsley, peppercorns and water in small sauce pot. Let simmer for 2 hours.
- Strain turkey stock. Discard turkey neck and the mirepoix (carrots, celery, onion, etc.). You should be left with 2 cups of stock.
- Once the turkey has been removed from the roasting pan, pour any liquid into a liquid measuring cup and let the fat rise to the top. Carefully pour out fat and reserve the pan drippings.
- Place roasting pan on two burns on medium-low heat. While pan is heating up scrap large bits off the bottom of pan. After about 2 minutes deglaze with white wine and reserved pan drippings. Reduce by half.
- Make a slurry with ¼ cup of warm turkey stock and cornstarch. Chef Tip: Gradually add turkey stock to cornstarch so you won't get lumps. If your slurry is lumpy your finished gravy will also be lumpy.
- Continuously whisk pan drippings while pouring slurry into pan. While this heats it will start to thicken. Once it begins to thicken gradually pour in the rest of the turkey stock. Continue to whisk, while the gravy comes to a soft boil. Adjust seasoning with salt and pepper before serving.
Orange Cranberry Relish
- Place all ingredients in a food processor and purée until smooth. This can be done a day in advance.
Chef Tip: If the turkey skin is getting too dark while cooking, tent foil over the roasting pan to prevent it from overcooking and drying out.
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.