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Roast turkey Pan gravy with sage

Found 9 recipes

DIFFICULTY LEVEL

Roast Turkey with Truffle Gravy

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient"> 1 (12-pound) fresh or frozen turkey, thawed 4 thyme sprigs 4 sage leaves 4 garlic cloves 1[...]

Source: myrecipes.com
Roast Turkey with Sage Pan Gravy

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient"> 1 (12-pound) fresh or frozen turkey, thawed 3 tablespoons chopped fresh sage, divided 2[...]

Source: myrecipes.com

Roast Turkey With Cider Gravy Recipe

    A, (12- to 14-lb.) turkey, the neck and giblets liver) reserved for making turkey giblet stock 1 x Recipe chestnut stuffing 1 stk unsalted butter,[...]

Source: cookeatshare.com
Roast Turkey With Caramelized Onion Balsamic[...]

4 tablespoons olive oil 1 teaspoon fine sea salt 1 teaspoon ground black pepper 1 tablespoon paprika 1 tablespoon garlic powder 3 tablespoons Chinese duck[...]

Source: food.com
Roast Turkey and Pan Gravy

14 -16 lbs fresh turkey , preferably free range kosher salt fresh ground pepper 8 sprigs fresh thyme 8 sprigs fresh sage 2 large onions , coarsely chopped 2[...]

Source: food.com
Roast Turkey With Herbed Oyster Stuffing and[...]

2 loaves Italian bread, loaves 1/2 pound of day old bread, cut into 3/4-inch cubes (about 12 cups) or 2 loaves French bread, loaves 1/2-pound of day-old[...]

Source: food.com
Roast Turkey With Sage, Onions, and Giblet Gravy

1 tablespoon olive oil 1 (12 -14 lb) whole turkey, neck and giblets reserved 2 medium carrots , chopped 2 large celery ribs , chopped 3 1/2 cups chicken broth[...]

Source: food.com
Roast Turkey With White-Wine Gravy

12 lbs turkey (reserving neck and giblets,but excluding liver, for making stock) 1/2 cup unsalted butter (1/2 cup) 8 sprigs mixed fresh herbs (such as thyme,[...]

Source: food.com
Roast Turkey With Sage and Sherried Cider[...]

14 lbs turkey 1/2 lemon , cut into 2 wedges 7 large fresh sage sprigs 2 slices firm whole-wheat sandwich bread 1/2 granny smith apple , quartered lengthwise[...]

Source: food.com

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