My husband is actually the chef for many of our holiday dishes, including the turkey. I have been cooking for the holidays more often now that he’s taught me some of his tricks but he’s still king of the turkey. He first made this oven roasted turkey with sage butter about six years ago. I love that the meat is tender, juicy and flavorful. The skin comes out nicely crisped as well.
It had already been such a hit that he made three for our wedding dinner! I consider myself one lucky girl to have such a great husband who knows how to throw down some awesome meals. After he cooked dinner for our first Valentines Day together, I knew for sure I had a keeper. So for today’s recipe, I asked him to give me some tips and tell me how he makes the turkey so I could share it with you. Isn’t he great?!
- If at all possible, do not open the oven during cooking. Opening it too much could cause the turkey to dry out.
- Trussing the legs just means to tie it with some sort of bakers twine. This helps hold in the stuffing.
- If you notice the legs or exposed stuffing starting to burn, cover it with tin foil to prevent further browning.
- Once the turkey comes out of the oven, let it rest for at least 10 minutes before carving.
- The recipe mentions stuffing. We always use a cornbread stuffing that compliments this turkey well as it also has sage in it. Get the cornbread stuffing recipe here.
What is your favorite part of the Thanksgiving meal?
Do you have any family traditions that you do for Thanksgiving?