The Chew: Classic Turkey With Sage & Thyme Recipe

The Chew: Classic Turkey With Sage & Thyme

Michael Symon was joined by one loyal Chew viewer who had such a bad experience with Thanksgiving decades ago, she had never again tried to host the holiday meal for her family. Michael was determined to give her the confidence she needed to nail it this year, as she tried to overcome her hesitation. He showed her how to prepare the ultimate Classic Turkey with Sage and Thyme, knowing that the turkey is often the most intimidating part of the day! Thankfully, she shared that she felt confident enough to get it right this time around!

To find out how to make this turkey recipe yourself, click next page.

The Chew: Classic Turkey With Sage & Thyme Recipe Ingredients

For the Turkey:

• 1 bunch fresh sage
• 1/2 C olive oil
• 1 whole turkey – thawed, 12-16 lbs
• 1 lemon – sliced thin

For the Compound Butter:

• 1 shallot – peeled, minced
• 3 tbsp sage – minced
• 2 sticks unsalted butter – softened
• 1 clove garlic – peeled, minced
• 1 lemon – zested

For the Savory Bread Stuffing:

• 2 tbsp unsalted butter
• 1 C celery – finely diced
• 1/2 tsp red chili flakes
• 1 tbsp thyme – finely chopped
• 2 eggs
• 1/3 C parsley – roughly chopped
• 5 C baguette and Italian loaf – cut into 1/2-inch cubes
• 1 C onion – finely diced
• 1/2 tsp celery seed
• 2 tbsp sage – finely chopped
• 2 C low-sodium chicken or turkey stock
• 1/4 C dried cranberries – roughly chopped

The Chew: Classic Turkey With Sage & Thyme Recipe Directions

1. Remove the neck and giblets from the body and the neck cavity of the turkey and pat dry
2. Rub salt all over the turkey and inside the cavity
3. Put on a rimmed baking sheet and place in the fridge, uncovered, overnight or at least 8 hours

For the Savory Bread Pudding:

1. Preheat the oven to 350 degrees
2. Put the bread cubes on a baking sheet and toast for 10 minutes until golden-brown
3. Put the bread in a large mixing bowl and set aside
4. In a large saute pan, add the butter and heat over medium-high heat
5. Add the celery seed, celery, onion, chili flakes, and Kosher salt
6. Cook for about 5 minutes, until the veggies soften
7. Add the thyme and sage and cook for another minute then pour over the bread
8. Add the eggs, stock, cranberries, and parsley then mix
9. Season with salt and pepper and let sit for 10 minutes
10. Put the stuffing inside the cheesecloth, tie with twine and set aside

For the Compound Butter:

1. In a large bowl, add the shallot, butter, garlic, lemon zest, and minced sage, then mix
2. Season with salt and pepper
3. Remove to a piping bag and set aside

For the Turkey:

1. Remove the turkey 30 minutes prior to cooking to let it come to room temperature
2. Raise the oven temperature to 425 degrees
3. Arrange an oven shelf in the bottom third of the oven
4. On a roasting rack inside a large roasting pan, arrange the turkey breast side-up
5. Season the inside of the turkey with salt and pepper
6. Loosen the skin of the turkey of gently running your fingers under the skin
7. Put the sage leaves and lemon slices under the skin
8. Pipe the compound butter under the skin carefully to avoid breaking the skin and smooth to coat
9. Put the cheesecloth filled with stuffing inside the bird and tie the legs together with twine
10. Coat the outside of the bird with olive oil and season with Kosher salt and freshly ground black pepper
11. Roast the turkey in the lower third of the oven for 20 minutes at 425 degrees
12. Turn the oven down to 325 degrees and roast for two hours
13. Raise the oven temperature to 375 degrees
14. Grease a 9×9-inch casserole dish
15. Remove the turkey and transfer to a carving board
16. Remove the stuffing from inside the bird and put it in the casserole dish
17. Bake for 20 minutes until golden brown and cooked through
18. Meanwhile, cover the turkey with foil and let rest for 20 minutes
19. Carve and serve