Mama Bogue's Oven Roasted Sage Turkey


1 fresh turkey
1 fresh sage
1 fresh rosemarys


Buy fresh when possible, as opposed to frozen. If you do get frozen, defrost in the refrigerator as per written instructions on the wrapper. The cooking time depends on the size of the bird, but let's go with an 18 pounder: Position oven rack in bottom third of oven and preheat to 325°F. Clean the bird inside and out with cold water. Remove packaged neck and giblets from the neck cavity (I don't use them - unless I cook them for Garbo's dinner). Using pliers or tweezer, make sure your bird is free from quills. Lightly salt and pepper the cavity of the bird. Grease the bottom of the bird with oil. Flip bird right side up and place in roasting pan with rack inside. (If you do not have a pan with a rack, place it on six whole
If you are going to stuff the bird with dressing, now's the time. If not, use the orange, rosemary and extra sage and place inside bird with garlic cloves. pour the chicken stock in the bottom of the roasting pan. Place pan on bottom rack of the oven. Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1-1/2 hours longer. (I've managed
Transfer turkey to platter, remove orange and herbs or the stufifng.. Tent turkey with foil and let stand while preparing gravy. If you have any extra rosemary or sage, use as garnish. While the turkey is sitting, make your homemade gravy.




Over the years, I've tried many methods of cooking a turkey, including the paper bag method, the high temperature roast and the upside down breast method. THIS recipe in the end, wins every time. Your turkey will be succulent, the skin crisped and chewey, and the compliments will be many. Enjoy each and every one of them. You deserve it.


16.0 servings


Monday, November 30, 2009 - 3:32pm


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