The big day is almost here! Can you feel it? The turkey with all the trimmings, the pies, the sweet potatoes, the rolls...our mouths are watering just thinking about it all!
Thanksgiving is definitely one of our favorite holidays, because what's better than family, food and fun? Every household has their own classic dishes served on this delicious day, and we want to hear about them all.
So tell us...
What are some of THANKSGIVING FAVORITES?
Share 'em all in today's Recipe Round-Up!
This Roast Turkey with Sage Butter from our cookbook Fall, Family & Friends is a sight to behold (and taste) . Tender and moist turkey with a warm and flavorful gravy...it doesn't get any better than this for a Thanksgiving show-stopper.
Roast Turkey with Sage Butter
This recipe was shared with us by our good friend Kendall Hale from Lynn, Massachusetts. Kendall says, "This is the only turkey I'll serve on Thanksgiving. It has an absolutely stunning flavor, and it just looks so beautiful on a plate garnished with some fresh fruit and sage leaves."
1 c. butter, softened
3 T. fresh sage, chopped
8 slices bacon, crisply cooked and crumbled
salt & pepper to taste
16 lb. turkey, thawed if frozen
3 c. leeks, chopped
8 sprigs fresh sage
3 bay leaves, crumbled
4 c. chicken broth, divided
Garnish: fresh sage sprigs, parsley sprigs, fresh cherries, plums and grapes
Combine butter, sage and bacon; sprinkle with salt and pepper, set aside. Remove giblets and neck from turkey; reserve for another use. Rinse turkey and pat dry. Sprinkle inside of turkey with salt and pepper, add leeks, sage and bay leaves. Loosen skin and spread 1/3 c. butter mixture over breast meat under skin. Place turkey on rack of large broiler pan. Rub 2 tablespoons butter mixture over turkey. Set aside 1/3 c. mixture for gravy; reserve remainder for basting. Pour 1/3 c. broth over turkey. Bake turkey at 350 degrees for about 2-1/2 hours, or until a meat thermometer is inserted to the thickest part of inner thigh registers 170 degrees. Shielding with aluminum foil to prevent over browning. Baste every 30 minutes with 1/3 cup broth; brush occasionally with remaining butter mixture. Transfer turkey to a platter keep warm. For gravy, pour juices and bits from pan into large measuring cup. spoon off fat and discard. Bring juices and 2 cups broth to a boil in a large saucepan; boil until liquid is reduced to 2 cups, about 6 minutes. Whisk in reserved 1/3 cup butter mixture. Season with pepper. Serve turkey with gravy.
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