Shallot and Sage-Roasted Turkey with Shallot Gravy

  • julie64 Posted: 11/30/08
    Worthy of a Special Occasion

    Although I didn't make the gravy, this was a delicious turkey. I substituted a wine for water and it gave the bird that extra something. The cooking time, however, needs to be much longer. I had an 11 pound breast and needed 30 minutes more at 450 and then probably at least that long at 350. Otherwise, it was very tasty and moist (used fresh breast) and will consider doing it again, just extending the cooking time.

  • TerriM Posted: 01/25/09
    Worthy of a Special Occasion

    I made this for Thanksgiving and it was great! The sage permeated the turkey and the gravy was awesome. Would consider making this again, but since we only have turkey once/year and we like to try new things, we'll likely make whatever turkey recipe is in Cooking Light at the time. :-)

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