Chef Curtis Stone’s Turkey with Sage-Brown Butter Gravy
Thanksgiving is just a few days away and I am thinking that a delicious turkey dinner is in your near future. If you are looking for a new way to prepare your turkey, or maybe this is the first year you have taken on the cooking, I have a recipe for you all that you will definitely want to check out. When I was at Winn-Dixie earlier this week I picked up the Winn-Dixie Flavor Magazine that was filled with delicious recipes from Chef Curtis Stone.
The turkey looked so amazing, I wanted to share the recipe here on the blog too. The picture and recipe are courtesy of Winn-Dixie and Chef Curtis Stone.
Chef Curtis Stone’s Thanksgiving Feast is available for customers looking for delicious and convenient recipe options this Thanksgiving. The fresh ingredients and easy directions for his original Turkey with Sage-Brown Butter Gravy, delicious sides and dessert are available at BI-LO, Harveys and Winn-Dixie stores and website.
Now, here is Chef Curtis Stone’s Turkey with Sage-Brown Butter Gravy Recipe, be sure to Print It and Pin It so that you can make it again and again.
Chef Curtis Stone's Turkey with Sage-Brown Butter Gravy
- 1 14- to 16- lb. whole turkey
- 2 yellow onions coarsely chopped
- 2 carrots coarsely chopped
- 3 celery stalks coarsely chopped
- ¾ cup 1½ sticks unsalted butter, divided
- ½ oz. fresh sage stems and leaves separated (about 1/3 cup leaves; stems reserved)
- 1 tbs. Worcestershire sauce
- 4 cups reduced-sodium chicken broth
- 1/3 cup unbleached all-purpose flour
TO ROAST TURKEY
- Preheat oven to 425˚F.
- Thoroughly pat turkey dry. Season inside of turkey with salt and pepper. Stuff main turkey cavity with half of chopped onions, carrots, and celery and tie turkey legs together with butcher’s twine. Place remaining onions, carrots,
- and celery in a large roasting pan with a V-rack. Place turkey on rack.
- In a small saucepan, melt ½ cup butter with sage stems and Worcestershire sauce. Remove pan from heat. Brush some
- melted butter mixture all over turkey and sprinkle turkey all over with salt and pepper.
- Place pan in oven and roast for 30 minutes. Reduce oven temperature to 325°F and roast, basting turkey every 30 minutes with melted butter mixture until a meat thermometer reads 165°F when inserted into part of thigh nearest to thigh-hip joint, 1 hour 45 minutes to 2 hours (if skin starts to get dark in spots, cover with foil).
- Transfer turkey to a carving board (do not clean out roasting pan), and rest at room temperature for 20 minutes before carving.
TO MAKE GRAVY
- Carefully pour pan drippings from roasting pan into measuring cup and set aside for about 5 minutes to allow oil to rise above juices; spoon off oil and reserve pan juices. Set roasting pan on stove over medium-high heat. Add pan juices and broth and bring to a simmer, stirring to scrape up brown bits. Strain pan juices and discard solids.
- In a medium heavy saucepan over medium-high heat, melt remaining ¼ cup butter. Swirl in pan until butter is light brown, about 2 minutes. Stir in sage leaves and cook for about 1 minute, or until sage leaves are crisp. Remove pan from heat and, using a slotted spoon, remove sage leaves. Sprinkle sage leaves with salt and reserve.
- Return pan to medium heat, stir in flour, and cook, stirring, for 1 minute. Whisk in pan juices and bring mixture to a simmer. Simmer for about 3 minutes, or until gravy thickens slightly. Season gravy with salt and pepper.
- Carve turkey and serve with gravy and crispy sage leaves.
Butter mixture can be made up to 1 day ahead, covered and refrigerated. Rewarm before using.
Turkey can be cooked up to 40 minutes before carving, held in a warm place.
Gravy can be made up to 40 minutes ahead, kept warm.
I hope you enjoy this Turkey with Sage-Brown Butter Gravy Recipe!
I recommend making Curtis Stone’s Bacon and Green Onion Stuffing Recipe to serve with that beautiful turkey!