Roasted Turkey with Sage Butter and Marsala Sauce

Roasted Turkey with Sage Butter and Marsala Sauce

  • Preparation 40 min
  • Cooking 3 h
  • Marinating 2 days
  • Servings 20

Categories

Ingredients

  • Turkey

  • Sage Butter

    • 1/2 cup (125 ml) unsalted butter, softened
    • 2 tablespoons (30 ml) chopped fresh sage
  • Marsala Sauce

    • 2 cups (500 ml) chicken broth
    • 1/2 cup (125 ml) unsalted butter
    • 1/3 cup (75 ml) unbleached all-purpose flour
    • 1/2 cup (125 ml) Marsala wine (see note)
    • 2 tablespoons (30 ml) Worcestershire sauce
    • Celery salt and black pepper

Preparation

  • Turkey

  • Sage Butter

  • Marsala Sauce

Note from Ricardo

We roasted the turkey in a stainless steel roasting pan. If you use another type of roaster, see "All about turkey" on page 39 to adjust the cooking time.

For the turkey, we used baking powder for its tenderizing effect on the meat. It also dries the skin, making it crispier. We suggest using unsalted butter because the turkey is salt brined.

Marsala is an Italian fortified wine, that is to say that alcohol is added during fermentation. It has a slightly sweet taste. If you do not have marsala, you can replace it with the same amount of white wine or 60 ml (¼ cup) brandy.

Personal Note