Sage Roasted Turkey
1 15 lb. Turkey
1 large bunch of fresh sage
4 Tbsp. melted butter
Fresh ground pepper
Kosher salt to taste
2 cups chicken broth
Rinse and dry sage sprigs. Prepare turkey for roasting; wash well and pat dry. Loosen skin on breast and thighs. Place 12 to 14 Sage leaves under the skin on the breast and thighs. Place the rest of the Sage in the neck and body cavities. Skewer and tie the turkey and rub all over with melted butter. Salt and pepper to taste. Place the turkey breast down in a large roasting pan. Pour the broth into the pan and bake at 375º for 2 hours. Turn the turkey over, open the body cavity and roast for 2 more hours, watching the color closely. When the turkey is browned to suit, cover with foil and roast until done. Let the turkey rest for fifteen minutes before carving. Use the "pot liquor" to make gravy.
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