Turkey in lemon and sage butter
Easy Red
Appellation(s)
- Beaujolais
Turkey in lemon and sage butter - ©Emma Vernay
Beaujolais Nouveaux have arrived right on time for Thanksgiving celebrations! This turkey recipe is perfect pairing to complement your Beaujolais Nouveaux.
Ingredients
- Serves 6
- 3kg turkey
- 200g salted butter, creamed
- 15 sage leaves
- The zest of 2 lemons + tbsp juice
- Pepper
Preparation
- Step 1Remove the turkey from the fridge at least one hour before cooking.
- Step 2Meanwhile, prepare the sage butter. Start by cutting the butter into small cubes.
- Step 3Tip the butter into the food processor then add the sage leaves, lemon zest and juice, season with pepper. Mix until smooth.
- Step 4Carefully loosen the skin of the turkey and spread the sage butter under the skin trying not to rip it.
- Step 5Place the turkey in a roasting tin. You can place the slices of lemon left over into the cavity.
- Step 6Put in a cold oven and cook for 1 hour and 45 minutes at 180°C. Baste regularly so that it does not dry out.
- Step 7Enjoy!
