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Ingredients
- Serves 12 people
1 stick (8 tablespoons) unsalted butter (room temperature, plus more for baking dish)
1/3 cup minced fresh sage and 4 whole sprigs (plus more sprigs for serving)
2 tbsp minced fresh thyme and 4 whole sprigs (plus more sprigs for serving)
2 tsp finely grated orange zest, plus 1/4 cup juice and 4 large strips zest (from 2 oranges)
2 tsp finely grated lemon zest
kosher salt and freshly ground black pepper
1 heritage-breed turkey, 14 to 16 pounds (room temperature)
14 cups stuffing (use your favourite recipe)
1 sliced bread (optional)
2 cups dry white wine (such as sauvignon blanc)
assorted citrus (for garnish, optional)
Log in to watch this premium content and more!Instructions
-
Preheat oven and season turkey
- Preheat oven to 425 degrees F, with the rack on bottom.
- Mash together the butter, minced sage and thyme, grated zests, 1 tablespoon salt, and 1 teaspoon pepper. Pat turkey dry. Loosen skin of breast and thighs; rub herb mixture under skin. Season inside cavity and outside with salt.
-
Stuff turkey
- Fill cavity and neck end lightly with stuffing. Insert bread slice in neck cavity, to conceal stuffing (optional).
- Secure cavity with toothpicks or skewers. Transfer remaining stuffing to a 1-quart buttered baking dish; cover with parchment-lined foil.
- Tie legs and tuck wing tips under. Transfer to a roasting pan fitted with a rack. Bring wine, orange juice, orange-zest strips, whole sage and thyme sprigs, and 2 1/2 cups water to a boil. Dampen a double layer of cheesecloth with wine mixture; drape over turkey. Pour remaining liquid into roasting pan.
-
Roast turkey
- Roast the turkey 30 minutes; baste with pan juices. Reduce temperature to 350 degrees F and roast 30 minutes more. Remove cheesecloth; baste.
- Continue roasting, basting bird and rotating pan every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 150 degrees to 155 degrees F (for a conventional turkey, 165 degrees F), about 1 hour 30 minutes more, adding water to the pan as needed to prevent scorching. (If bird is browning too quickly, tent with foil.)
- Transfer turkey to a platter; let stand 45 minutes
-
Bake remaning stuffing
- Meanwhile, bake remaining stuffing until heated through (removing foil halfway through for a crunchy top), about 1 hou
Plate and Serve!
Garnish platter with remaining herb sprigs and citrus, if desired.
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Ingredients
- Serves 12 people
-
1 stick (8 tablespoons) unsalted butter (room temperature, plus more for baking dish)
-
1/3 cup minced fresh sage and 4 whole sprigs (plus more sprigs for serving)
-
2 tbsp minced fresh thyme and 4 whole sprigs (plus more sprigs for serving)
-
2 tsp finely grated orange zest, plus 1/4 cup juice and 4 large strips zest (from 2 oranges)
-
2 tsp finely grated lemon zest
-
kosher salt and freshly ground black pepper
-
1 heritage-breed turkey, 14 to 16 pounds (room temperature)
-
14 cups stuffing (use your favourite recipe)
-
1 sliced bread (optional)
-
2 cups dry white wine (such as sauvignon blanc)
-
assorted citrus (for garnish, optional)
Nutrition
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