Friday, November 23, 2012

Sage & Cider Butter Roasted Turkey and a Happy Thanksgiving

I'm going to go ahead and admit this right off the bat.... the scene in our house is not a pretty one right now. On the dining room table are approximately 6 empty, post- turkey wine bottles, the kitchen counters are covered with half eaten pies and roasting dishes that, unfortunately, don't fit in the dishwasher, and on the couch sit 2 handsome, yet very hungover men (Richard and Marco, obvi) 7 puppies (we will get to that later) and 1 tired hostess with the sniffles (nope, still haven't kicked the post napa cold from hell, yet.) I guess that all means last night's Thanksgiving feast was a pretty huge success.

Thanksgiving is my absolute, number one, favorite day of the year. I get to show off and cook wayyyy too much food to enjoy with family and close friends while sitting at a beautifully decorated table that is nothing less than brag worthy (if I do say so myself.) It is just the perfect day. It kicks off the holiday season (for those procrastinators that decorate for Christmas after their turkey dinner) and it makes you feel downright mushy gushy and cheerful inside.

refurbished seating chart from our wedding....

This year's menu:
Deviled eggs with jalapeƱos and crispy pancetta
A fruit and cheese platter to make you weak in the knees
Caramelized beet salad with arugula and goat cheese

Sage and cider roasted turkey
Cranberry relish with a hint of ginger
Creamy mashed potatoes (my dad's specialty... I refuse to make them because he always will do it better)
Sausage and cornbread stuffing (compliments of my fabulous mother)
Sourdough and apple stuffing with leeks and bacon
Shallots roasted with white wine
Dill roasted carrots
Scalloped sweet potatoes with pancetta
Crispy roasted brussels sprouts
Balsamic glazed sweet potatoes with shallots

And for dessert......
Maple pecan pie
Spiced pumpkin pie

Needless to say, I made quite a substantial amount of food for 9 guests. Rich and I had the pleasure of spending Thanksgiving with my parents, my sister, and a few wonderful, close friends. While we wish so much that we were able to be with a few other family members as well (Bruce, Cindy, Matthew, and Jonathan) it was a beautiful evening to say the least! 

We also had a few unexpected guests......

Rich and I are currently fostering the most darling puppy family through Tails of the City Animal Rescue. A sweet mama and her three 3 week old puppies. Yes.... that face..... ah. 


And.... although it is coming to you a day late, I will leave you with my absolute favorite turkey recipe. I have made this recipe for the last 4 years and it never disappoints! You can keep it in mind for next year!

Sage Butter-Roasted Turkey with Cider Gravy

tablespoons coarse kosher salt
    tablespoon dried rubbed sage
    1 16- to 18-pound turkey, rinsed, patted dry
    1/4 cup (1/2 stick) unsalted butter
    1/4 cup chopped fresh sage
    3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice


cups turkey stock or low-salt chicken broth
    3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
    tablespoons all purpose flour
    2 to 3 tablespoons Calvados (apple brandy) or applejack brandy
    tablespoon chopped fresh sage

Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
Set rack at lowest position in oven and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 1 1/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).

GravyPour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.
Serve turkey with gravy.

It is moist, and tender, and delicious! And let's be honest, looks amazing as a centerpiece on the table! Always a crowd pleaser!

I hope everyone enjoys their leftovers today!

No comments:

Post a Comment