Sage Roasted Turkey
Yield: 1, 14-pound turkey (a whole lot of servings)
1, 14-pound turkey
½ stick butter
1 tablespoon dried, ground sage
1 small apple, halved
4 fresh thyme sprigs (or approximately 2 teaspoons dried)
3 carrots, chopped
2 ribs celery, chopped
2 cups stock, plus more as needed
¾ cup apple cider
Clean and prepare your turkey and preheat the oven to 375°, positioned with one rack in the lowest position possible. Dry the turkey well.
Quarter 1 onion and place it, along with the apple halves and thyme, into the turkey cavity. Truss the turkey simply by tying its legs together and tucking the wing tips under. Scatter the remaining vegetables around the turkey in the roasting pan and add 2 cups of stock. Optionally, rub some additional dried sage (aside from the 1 tablespoon called for) under the turkey’s skin as best you can.
Meanwhile, melt the butter along with the sage in a small saucepan over low heat. Rub the butter-sage mixture all over the turkey’s skin. Place the roasting pan in the oven for 1 hour, basting with pan drippings and adding more stock or water 1-2 cups at a time, as needed.
Reduce the temperature after 1 hour to 350° and continue to cook for 45 minutes. Pour the apple cider over the turkey and continue roasting until a meat thermometer inserted into the thigh registers just around 165°, approximately 1 ¼ hours longer.1 Baste and turn the pan as needed to ensure even cooking.
Transfer the cooked turkey to a serving platter and tent loosely with foil for approximately 30 minutes before carving.
Source (Adapted): Healthy Green Kitchen