Roasted Turkey with Sage Butter and Marsala Sauce
Roasted Turkey with Sage Butter and Marsala Sauce
Ingredients
- 3 tablespoons (45 ml) salt
- 1 tablespoon (15 ml) baking powder
- 1 fresh or thawed turkey, about 20 lbs (9 kg)
- 2 cups (500 ml) chicken broth
- 1/2 cup (125 ml) unsalted butter, softened
- 2 tablespoons (30 ml) chopped fresh sage
- 2 cups (500 ml) chicken broth
- 1/2 cup (125 ml) unsalted butter
- 1/3 cup (75 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) Marsala wine (see note)
- 2 tablespoons (30 ml) Worcestershire sauce
- Celery salt and black pepper
Instructions
- In a bowl, combine the salt and baking powder. Set aside.
- Place the turkey, breast side up, in a large glass dish. With your fingers, gently loosen the skin from the breast and thighs of the turkey without tearing it. Sprinkle the cavity of the turkey with 15 ml (1 tablespoon) of the salt mixture. Sprinkle the remaining salt mixture over the breast and thighs of the turkey. Cover with plastic wrap and refrigerate for two days.
- With the rack in the lowest position, preheat the oven to 220 °C (425 °F).
Roasted Turkey with Sage Butter and Marsala Sauce