SLOW-ROASTED HERITAGE TURKEY WITH ORANGE AND SAGE
Heritage turkeys have more dark meat and a gamier, richer flavor than broad-breasted factory birds; try one this holiday with a slow-roasted recipe from Canlis chef Jason Franey. For a complete meal, pair with his Sausage and Sage Un-Stuffing and Cranberry-Orange Jam.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 5
Steps:
- One day before roasting turkey, salt cavity. Prick oranges all over with the tines of a fork and stuff inside turkey cavity along with sage. Using a 3-foot-long piece of kitchen twine, loop in half over the neck and pull under the back, crossing twine. Pull twine between legs and breasts and flip bird over; tie drumsticks together tightly. Place turkey on a rimmed baking sheet, breast side up, and refrigerate uncovered overnight.
- Heat butter in a large heavy-bottomed saucepan over medium-low heat until melted and bubbling. Skim foam from top and let butter continue to cook until the milk solids sink to the bottom and begin to brown and become fragrant, about 30 minutes. Set a fine mesh sieve lined with a coffee liner over a metal container and strain butter into container. Let cool to room temperature. Refrigerate, covered, until ready to use. Reheat browned butter before using.
- Preheat oven to 300 degrees. Fit a roasting pan with a rack and transfer turkey to rack; season with salt and pepper. Let stand 15 minutes.
- Brush turkey with some of the browned butter and transfer to oven. Roast, rotating every hour and brushing with browned butter, for 2 hours.
- Using an instant-read thermometer, check temperature of turkey by inserting into the largest part of the thigh. Continue cooking turkey until it reaches 140 degrees on instant-read thermometer, 1 to 1 1/2 hours more. Remove turkey from oven and let stand 30 minutes; increase oven temperature to 475 degrees.
- Drain fat from roasting pan and clean rack. Place turkey on clean rack and return to oven. Cook, turning frequently, until skin is browned and crispy, 20 to 30 minutes. Remove from oven and let stand 20 minutes before carving. Serve.
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Teresia wanjiru Kamande
[email protected]This was my first time cooking a turkey and it turned out great! The instructions were easy to follow and the turkey was cooked perfectly.
Adil Khattak
[email protected]I've cooked this recipe for the past three Thanksgivings and it's always been a hit. The turkey is always moist and flavorful, and the orange and sage add a really nice touch.
Chayce B
[email protected]I would give this recipe a 10/10. The turkey was delicious and the orange and sage flavors were perfect.
Carez
[email protected]This recipe is a keeper! The turkey was perfectly cooked and the flavors were incredible.
Gyanendra Ghimire
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The orange and sage flavors were so good, and the turkey was so tender and juicy.
Namdu Sherpa
[email protected]The flavors in this recipe were amazing, but I found that the turkey was a bit overcooked.
Hrid Maya
[email protected]This was my first time cooking a turkey and it turned out great! The instructions were easy to follow and the turkey was cooked perfectly.
malak fahad
[email protected]I've made this recipe several times and it's always a winner. The turkey is always moist and flavorful, and the orange and sage add a really nice touch.
Narayan Kandel
[email protected]The turkey was a little dry, but the orange and sage flavors were still delicious.
AbuMohammed Nurudeen
[email protected]I tried this recipe for Christmas dinner and it was a hit! Everyone loved the turkey and it was so easy to make.
empow token
[email protected]This turkey was amazing! The orange and sage flavors were perfectly balanced, and the meat was so tender and juicy. I will definitely be making this again for Thanksgiving.