Lemon and Sage Roasted Turkey...

No matter what anyone might say, the star of a Thanksgiving dinner is the roast turkey. It is what everyone wants to see and taste. A roasted turkey is one of those glorious dishes that evoke both endearing memories of family gatherings and luscious meals. The great fear for the cook is not to overcook the turkey or make lumpy gravy. But there's actually nothing more straightforward than roasting a turkey to its plump, moist, golden perfection.

If you are tired of the same old turkey during the holidays, here's one that even grandma will love and it makes the house smell delightfully delicious!

Lemon and Sage Roasted Turkey

Ingredients:
12-14 pound turkey
1 cup chicken broth
½ teaspoon ground black pepper
1 lemon sliced thin
1 bunch fresh sage
1 stick butter melted



Mix broth and black pepper, set aside. Rinse turkey under cold water and pat dry. Loosen the skin carefully from the breast meat using your fingers. Place lemon slices and sage leaves under the skin. Season, as desired including the cavity.

Tie ends of drumsticks together, place turkey breast side up in a shallow roasting pan. Brush turkey with butter and then with the broth mixture. Insert meat thermometer into the thickest part of meat but not touching the bone.

Roast turkey at 350 degrees F for 4 hours or until the thermometer reads 180 degrees F and the drumsticks move easily. Basting, occasionally with broth mixture. Begin checking for doneness after 3 hours of roasting time.

Allow to stand for 10 minutes before slicing.

Serves 14
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George’s notes:

• Check out my posted recipe for Ultimate Turkey Stuffing & Cornbread Stuffing.
• The photo is from my 2007 Thankgiving dinner.
• At one time, the turkey and the bald eagle were each considered as the national symbol of America. Benjamin Franklin was one of those who argued passionately on behalf of the turkey. Franklin felt the turkey, although "vain and silly", was a better choice than the bald eagle.