Turkey with Sage and Rosemary
Recipe type: Poultry
Serves: 1
  • 1 turkey, 12-pounds (or larger)
  • fresh rosemary stems
  • fresh sage leaves or stems
  • 1 teaspoon poultry seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium onion
  • 1 large carrot
  • 1 medium rib, celery
  1. Wash your turkey and trim excess fat and giblets. Loosen the skin from the turkey at the neck cavity to insert sage leaves. Press skin to secure.
  2. Quarter onions, celery, and carrot and place in the open cavity of the turkey. Sprinkle half of the poultry seasoning, pepper, and salt mixture inside the turkey and the remainder on the outside. Tuck in the turkey legs and place breast side up on a rack. You can buy disposable aluminum racks in the grocery store.
  3. Spray the turkey with a vegetable spray and cover loosely with foil. Bake according to directions on the package your turkey came in. Remove foil when 20-30 minutes of cooking time remains.
  4. After your turkey is done, let it stand twenty minutes. Garnish with grapes and remainder of sage and rosemary.
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