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Recipe for Apple and Sage Turkey by Dawn’s Recipes

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Recipe for Apple and Sage Turkey by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple and Sage Turkey. This dish qualifies as a Intermediate level recipe. It should take you about 5 hr 10 min to make this recipe. The Apple and Sage Turkey recipe should make enough food for 8 to 10 servings.

You can add your own personal twist to this Apple and Sage Turkey recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple and Sage Turkey recipe.

Ingredients for Apple and Sage Turkey

  • 1 (14 to 15-pound) fresh turkey
  • 3 tablespoons vegetable oil
  • Salt and freshly ground black pepper
  • 10 fresh sage leaves
  • 1 orange, halved
  • 1 head garlic, end trimmed
  • 2 medium red onions, peeled and quartered
  • 3 medium Pink Lady, apples, cored and halved
  • No Recipe Recipe: Simple Gravy, recipe follows
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • Chicken broth
  • A few fresh sage leaves
  • Apple juice
  • Salt and freshly ground black pepper
  • Nutmeg

Directions for Apple and Sage Turkey

  1. For the turkey: Heat the oven to 500 degrees F.
  2. Remove the turkey from the refrigerator and let come to room temperature white oven heats, about 30 to 45 minutes. Discard the giblets and reserve neck. Rinse out the turkey’s cavity and pat dry with paper towels. Rub the turkey all over with 2 tablespoons of the vegetable oil; season generously with salt and freshly ground black pepper. Put the sage leaves under skin. Season the cavity with salt and pepper, squeeze 1/2 of the orange all over the bird and put the other half inside the cavity along with the garlic.
  3. Arrange the turkey in a large roasting pan and roast until the skin is golden brown, about 20 to 30 minutes. Put the neck, onions, and apples in a bowl and toss with remaining 1 tablespoon of the vegetable oil. Season well with salt and freshly ground black pepper.
  4. Reduce the oven the temperature to 350 degrees F and add the apples, onions and turkey neck to the roasting pan. Baste with pan drippings about every 45 minutes. Roast the turkey until the internal temperature of the inner thigh reaches 160 degrees F on an instant-read thermometer.
  5. Remove from the oven to a cutting board and let rest uncovered, at least 30 minutes, while you prepare the gravy. Remove apples and the onions to a serving platter. Carve the turkey and arrange on the serving platter. Serve with the Simple Gravy.
  6. No Recipe Recipe: Simple Gravy:
  7. Melt the butter in a medium saucepan over medium heat. When it foams, whisk in the flour until smooth. Cook until the flour loses its raw flavor and turns peanut color, about 3 to 5 minutes. Whisk in chicken broth until the mixture is smooth. Bring to a simmer, then reduce the heat to low and cook until it becomes a light tan color.
  8. Meanwhile, remove the turkey from roasting pan and set aside to rest. Discard all but 1 tablespoon of the drippings from roasting pan. Put the pan on the stovetop over medium heat. When pan juices are hot, add the sage leaves and fry until fragrant, about 1 minute. Remove the neck bone. Add a big splash of apple juice and scrape up the browned bits at the bottom of the pan.
  9. Strain this liquid into the thickened chicken broth mixture and season with salt, pepper and nutmeg. Whisk to combine. Bring to a simmer and cook for a few minutes until thick and creamy, about 3 to 5 minutes. Serve with your turkey and sides.

Cookware for your recipe

You will find below are cookware items that could be needed for this Apple and Sage Turkey recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Thanksgiving Turkey – The centerpiece of contemporary Thanksgiving in the United States and in Canada is Thanksgiving dinner (informally called turkey dinner), a large meal generally centered on a large roasted turkey. Thanksgiving may be the largest eating event in the United States as measured by retail sales of food and beverages and by estimates of individual food intake. People often consume as much as three or four thousand calories during the course of the dinner.In a 2015 Harris Poll, Thanksgiving was the second most popular holiday in the United States (second to Christmas), and turkey was the most popular holiday food, regardless of region, generation, gender or race. Turkey was chosen by 32% of respondents. At Thanksgiving dinner, turkey is served with a variety of side dishes which vary from traditional dishes such as mashed potatoes, stuffing, and cranberry sauce, to ones that reflect regional or cultural heritage.Many of the dishes in a traditional American Thanksgiving dinner are made from ingredients native to the Americas, including turkey, potatoes, sweet potatoes, pumpkin and cranberries. Immigrants such as the Plymouth Pilgrims may have learned about some of these foods from the Native Americans, but other foods were not available to the early settlers. The tradition of eating them at Thanksgiving likely reflects their affordability for later Americans. Early North American settlers did eat turkey, but the lavish feasts that are frequently ascribed to Thanksgiving in the 17th century were a creation of nineteenth-century writers who sought to popularize a unifying holiday in which all Americans could share.
  • Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
  • Thanksgiving – Sub-national entitiesNovember 4, 2021 (Liberia);November 24, 2021 (Norfolk Island);November 3, 2022 (Liberia);November 30, 2022 (Norfolk Island);Thanksgiving is a national holiday celebrated on various dates in the United States, Canada, Grenada, Saint Lucia, and Liberia. It began as a day of giving thanks and sacrifice for the blessing of the harvest and of the preceding year. Similarly named festival holidays occur in Germany and Japan. Thanksgiving is celebrated on the second Monday of October in Canada and on the fourth Thursday of November in the United States and around the same part of the year in other places. Although Thanksgiving has historical roots in religious and cultural traditions, it has long been celebrated as a secular holiday as well.
  • Turkey Recipes
  • Apple Recipes
  • Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
  • Main Dish
  • Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
  • Recipes for a Crowd
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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