Brown Butter Sage Whole Turkey with Roasted Root Vegetables Recipe | Yummly

Brown Butter Sage Whole Turkey with Roasted Root Vegetables

HONEYSUCKLE WHITE
14Ingredients
4Hours
810Calories
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Ingredients

US|METRIC
  • 1 Honeysuckle White® Fresh (Frozen) Young Turkey
  • 1 cup unsalted butter
  • 16 fresh sage leaves (divided)
  • 1 large onion (quartered)
  • kosher salt
  • freshly ground black pepper
  • 6 carrots (halved lengthwise and crosswise)
  • 6 parsnips (halved lengthwise and crosswise)
  • 4 red potatoes (quartered)
  • 2 sweet potatoes (peeled and cubed)
  • 2 yellow onions (peeled and quartered)
  • 2 turnips (peeled and sliced into wedges)
  • 1/4 cup olive oil
  • kosher salt
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    Directions

    1. In a skillet, heat the butter and 12 sage leaves over medium heat and season generously with Kosher salt. Stir the butter constantly, especially as it begins to foam and sizzle. Continually watch butter as it cooks, removing from heat once the butter turns golden brown and smells nutty. Immediately transfer brown sage butter to a bowl to stop the cooking process. Let cool until it’s cool to the touch.
    2. Preheat oven to 325°F. Remove turkey from packaging and follow the listed prep directions on back of package. Pat turkey dry and place on the rack of your roasting pan. Stuff the cavity of your turkey with the onion, remaining 4 sage leaves, and season generously with Kosher salt and freshly ground black pepper. Drizzle and smear half of the browned butter all over the surface of the turkey and under the skin. Season turkey with freshly ground black pepper.
    3. Cook turkey according to package directions, until the internal temperature reaches 165°F at the thickest part of the turkey. Approximately every 45 minutes, baste the turkey. To baste, remove turkey from oven and gently tilt the pan to scoop up the pan liquids and drizzle them on top of the turkey.
    4. Remove turkey from oven, cover with aluminum foil, and let rest for 20-30 minutes before slicing and serving. Drizzle turkey and roasted root vegetables with reserved sage brown butter.
    5. For the Roasted Root Vegetables: Place vegetables on a large baking sheet in a single layer (or divide among multiple baking sheets as needed). Toss with olive oil and season generously with Kosher salt. Roast in oven during the last 45 minutes of turkey cooking. Drizzle with sage brown butter.
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    NutritionView More

    810Calories
    Sodium17% DV410mg
    Fat66% DV43g
    Protein133% DV68g
    Carbs10% DV31g
    Fiber28% DV7g
    Calories810Calories from Fat390
    % DAILY VALUE
    Total Fat43g66%
    Saturated Fat17g85%
    Trans Fat
    Cholesterol275mg92%
    Sodium410mg17%
    Potassium1630mg47%
    Protein68g133%
    Calories from Fat390
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber7g28%
    Sugars8g16%
    Vitamin A180%
    Vitamin C40%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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