But today, we’re going big. We’re roasting the entire bird.
First! Let’s talk turkeys. Specifically, did you know Minnesota is number one in the nation for turkey farming?! AND did you know that the turkeys that are getting sent to Washington D.C. for the National Thanksgiving Turkey is coming from Alexandria, MN?! This is the 70th year of following this tradition…so cool!
I was actually invited to the farm to meet these famous turkeys, but unfortunately the trip was less than a week from my due date and the trip wasn’t approved by my doc. Big bummer! I would’ve loved to meet one of these guys!
If there’s one herb that just screams “THANKSGIVING!!” to me, it’s sage. It is a must-have in my stuffing, and now, on my turkey. I used it last year in my Garlic Herb Mayonnaise Roasted Turkey (phenom, by the way) and this year it was the star in my Thanksgiving turkey.
This recipe also could not be easier. Just mix up the sage butter, give the bird a good rub and dusting of kosher salt and pepper. I like to stuff my turkey with onions and apples for sake of giving the gravy flavor, but honestly this step is somewhat optional. But kind of not. Just do it, for Thanksgiving’s sake!
Also, let’s talk about the method of roasting this beauty.
I’ve typically done the roasting for hours and hours at a lower temp, but recently stumbled upon a recipe that cooks it at a higher temp (400 degrees F) and not only that, but starts with the turkey breast side down and flips it over halfway through. I was intrigued by the method and decided to try it out. OMG so good!
Not only was the meat cooked perfectly (using a meat thermometer of course!) but ALL of the skin was crispy since it was flipped over. I’m a huge fan of the skin, so I loved having more crispy skin to devour.
This recipe was sponsored by the Minnesota Turkey Association, but all opinions are my own!