Sage Leaf Turkey Au Jus
No need to season the turkey skin, since it will be thrown away. But first tuck lemon zest, thyme and sage leaves under the skin so these flavors can penetrate the meat.
- 2 Tbsp canola oil 30 mL
- 1 Tbsp grated lemon zest 15 mL
- 1 Tbsp chopped fresh thyme 15 mL
- 1 1/2 tsp garlic powder 7 mL
- 1/2 tsp salt 2 mL
- 1/4 tsp black pepper 1 mL
- 1 (5 to 6 lb) bone-in whole turkey breast, rinsed and patted dry 2.2 to 2.7 kg
- 8 fresh sage leaves
- 1 Tbsp lemon juice 15 mL
- 1/4 tsp salt 1 mL
- 1 cup water 250 mL
- 1. In small bowl, combine canola oil, zest, thyme, garlic powder, 1/2 tsp (2 mL) salt and pepper.
- 2. Separate turkey skin from breast by running fingertips between them. Rub lemon zest mixture evenly over breast, arrange sage leaves over spice mixture and cover with skin. Cover with plastic wrap and refrigerate 8 hours or overnight.
- 3. Preheat oven to 325 °F (160 °C). Place turkey in baking pan and then on baking rack. Cook 2 hours or until meat thermometer reaches 165 °F (75 °C). Let stand 20 minutes before slicing, discard skin.
- 4. Meanwhile, add lemon juice, 1/4 tsp (1 mL) salt and water to pan drippings, stir until well blended. Pour mixture through fine mesh sieve, reserving strained portion and discarding particles in sieve. Place strained portion in grease separator and discard excess grease.*
- 5. Serve turkey slices with au jus.
- *Tip: If you don’t have a grease separator, place the strained liquid in a small bag, twist it as you would a pastry bag and hold it over the container, snipping off the end of the baggie to allow juices to flow through. Pinch the end when the grease comes near the tip and discard.
12 servings (about 3 1/2 lbs/1.6 kg cooked turkey and about 1 cup/250 mL) au jus
about 4 1/2 oz (127 g) cooked turkey and about 1 1/2 Tbsp (20 mL) au jus
|Gras saturés||1 g|
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