Honey Sage Roasted Turkey | Schnucks
Honey Sage Roasted Turkey Honey Sage Roasted Turkey

Add a sweet and savory twist to your turkey this year.

4H 45M4H 45M 12
Nutrition facts: 407 17G 127MG 696MG 27G 1G 35G
Ingredients: 1 (12-16 lb.) fresh or thawed turkey, giblet bag removed 1 tbsp. Schnucks olive oil 1 tbsp. salt 1 tbsp. black pepper 1 bunch fresh parsley 1 bunch fresh sage 1 yellow onion, quartered 1 orange, quartered 1 cup Schnucks honey 1/2 cup white wine 1/2 stick Schnucks butter 1 tbsp. fresh rosemary, chopped Instructions: Preheat oven to 350°F. Place turkey in a foil-lined roasting pan; pat dry then rub inside and out with olive oil, salt and pepper. Loosely stuff cavity with parsley and sage bunches, onion and orange. Roast for one hour. Meanwhile, in a small saucepan combine honey, white wine, butter and chopped herbs. Bring mixture to a boil then simmer for 5 minutes until liquid reduces and starts to slightly thicken. After 1 hour of roasting, begin basting turkey with glaze every 20 minutes. Continue roasting until turkey reaches an internal temperature of 165°F, about 1 1/2 to 2 1/2 additional hours. Tent with foil if bird begins to brown too quickly. Transfer to a cutting board and cover with foil. Allow to rest 20-40 minutes before carving. Serve immediately.

Honey Sage Roasted Turkey

Dinner, Oven-Baked, Thanksgiving, Turkey

Add a sweet and savory twist to your turkey this year.

4H 45M

12

Add a sweet and savory twist to your turkey this year.

Ingredients

  • 1 (12-16 lb.) fresh or thawed turkey, giblet bag removed
  • 1 tbsp. Schnucks olive oil
  • 1 tbsp. salt
  • 1 tbsp. black pepper
  • 1 bunch fresh parsley
  • 1 bunch fresh sage
  • 1 yellow onion, quartered
  • 1 orange, quartered
  • 1 cup Schnucks honey
  • 1/2 cup white wine
  • 1/2 stick Schnucks butter
  • 1 tbsp. fresh rosemary, chopped

Instructions

  1. Preheat oven to 350°F. Place turkey in a foil-lined roasting pan; pat dry then rub inside and out with olive oil, salt and pepper. Loosely stuff cavity with parsley and sage bunches, onion and orange. Roast for one hour.
  2. Meanwhile, in a small saucepan combine honey, white wine, butter and chopped herbs. Bring mixture to a boil then simmer for 5 minutes until liquid reduces and starts to slightly thicken.
  3. After 1 hour of roasting, begin basting turkey with glaze every 20 minutes. Continue roasting until turkey reaches an internal temperature of 165°F, about 1 1/2 to 2 1/2 additional hours. Tent with foil if bird begins to brown too quickly.
  4. Transfer to a cutting board and cover with foil. Allow to rest 20-40 minutes before carving. Serve immediately.

Nutrition Facts

407 CALORIES Per Serving

FAT: 17G

SATURATED FAT: 17G

CHOLESTEROL: 127MG

SODIUM: 696MG

CARBOHYDRATES: 27G

FIBER: 1G

SUGAR: 25G

PROTEIN: 35G

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