Sage-Rubbed Turkey

For a moist, flavorful bird, always start with a fresh free-range turkey. When you carve the bird, arrange the white and dark meat separately so that guests will easily be able to find the cut they prefer at the buffet.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Sage-Rubbed Turkey
Review 1 for Sage-Rubbed Turkey
5 out of 5
5 out of 5
CSchVA
,Springfield
,VA
November 19, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Four years and counting...
November 19, 2011
This is a wonderful recipe. I have made this recipe for 4 years straight. Keep basting as they say and the turkey will be very juicy. The best part is making the gravy out of the bits of celery and onions, its soooo yummy!
Pros: Appearance, Impressive, Will Make Again