U.S. Roasted Turkey with Parmesan Sage Sauce


(For the Roasted Turkey)  

1 eight-to-ten-pound U.S. turkey

8 pieces of butter, each 1 inch by ½ inch rectangles

8 cloves (40g) of garlic, minced

¼ cup (15g) chopped fresh sage

¼ cup (15g) chopped fresh rosemary

2 tbsp. (10g) chopped fresh thyme

2 tbsp. (6g) cracked black pepper

1 tbsp. (18g) sea salt

(For the Stuffing)

3 cups (210g) chopped or ripped bread, small cubes

1 medium Spanish onion, diced

3 carrots, peeled and diced small

3 stalks of U.S. celery, diced small

½ cup (65g) chopped cashews

1 tbsp. (6g) minced garlic

¼ cup (15g) chopped fresh curly parsley

2 tbsp. (10g) chopped fresh thyme

1 tbsp. (5g) chopped fresh rosemary

1 tbsp. (6g) cracked black pepper

1 tbsp. (18g) sea salt

(For the Parmesan Sage Sauce)

½ cup (113g) butter

½ cup (60g)U.S.  flour

¼ cup (7g) fresh dried sage

1 tbsp. (15g) U.S. lemon juice

¼ cup (40g) finely diced shallots

1 tbsp. (6g) minced garlic

2 tsp. (4g) cracked black pepper

½ cup (56g) shredded U.S. parmesan cheese

3 cups (720ml) turkey drippings


1.Preheat oven to 177 °C.

2.To prepare the turkey, use a paring or boning knife to make 4 incisions into each breast equally spaced apart and about 1 ½ inches deep. Insert a piece of the butter into each incision.

3. Mix all the garlic, sage, rosemary, thyme, salt, and pepper into a bowl and then rub it over the entire bird, pressing some into the incisions.

4.To make the stuffing, place the stuffing ingredients into a bowl and combine. Next, stuff the turkey as completely as possible, both front and rear cavities. Any remaining stuffing can be cooked in a pan with turkey dripping and added together later. Place turkey into roasting pan and cover with foil.

5. Cook in preheated oven at 177 °C for about 4 hours or until internal temperature of the turkey breast, in its thickest part, is 79 °C to 82 °C using a meat thermometer.

6. Once it has reached the desired temperature, remove from oven, and place onto large cutting board and tent it to let it rest and continue cooking.

7. Strain out the drippings and set aside to make sauce.

8. To make the parmesan sage sauce: In a deep pan or pot, melt the butter on medium heat. Next add the garlic, lemon juice and shallots and cook for 2 to 3 minutes. Add the flour and mix into a roux or paste. Add the drippings and bring to a low simmer while constantly stirring to break down any lumps.

9. Add the sage, pepper, and parmesan and continue to cook on low simmer until cheese is melted and sauce has thickened. Slice turkey and serve with sauce. Garnish with fresh sage leaves and grated parmesan cheese.