It's Thanksgiving with a twist!
4 garlic cloves, minced
¼ cup unsalted butter, room temperature
2 tablespoons olive oil
1 small shallot, minced
2 tablespoons fresh sage, minced
2 teaspoons freshly ground black pepper
1 teaspoon of salt
16 lb fresh or defrosted turkey
Using a food processor, or by hand, blend or whip the butter with the remaining ingredients. Can be made in advance; bring up to room temperature before use.
1. Preheat oven to 350F. Remove giblets and neck, and reserve for making gravy. Rinse turkey with cold water and pat dry with paper towels. Trim off and discard excess fat. Season turkey inside and out with salt and pepper, and carefully slide your fingers under the skin of the turkey at the breast. Lift the skin around each breast and the thighs and legs; lather with sage butter under skin.
2. Place turkey with breasts facing up on a wire rack in a large roasting pan. Cook until pan juices run clear and the internal temperature of the thigh reaches 165F. If the breast cooks too quickly, tent it with a piece of aluminum foil. Roasting time takes 15 minutes per pound for birds 12 lbs and larger; 20 minutes per pound for birds less than 12 lbs.
3. Transfer to a platter when finished and allow it to rest for 30 minutes before carving.
Yield: 12-16 Servings