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1
Prep the ingredients before touching the turkey.
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2
Be sure that whatever you use, you can use only for this purpose, so you can wash the utensils immediately after use, to prevent contamination.
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3
Cut sage into strips.
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4
In a small bowl, mix sage with butter and a little salt and pepper.
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5
Remove giblets from turkey, and rinse inside cavity and out.
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6
Fold wings under underneath the turkey.
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7
I find it easier to place in a roasting pan with rack to do the next few steps.
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8
Here is where it starts to get a little personal: reach under skin on breast, at the neck end, and loosen skin on top all the way down the turkey, towards tail end.
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9
Take a hunk of the butter mixture and place underneath the skin.
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10
Repeat until butter is spread throughout turkey.
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11
YOU DO NOT HAVE TO USE ALL OF THE BUTTER.
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12
Size of turkeys vary greatly and depending on your bird you may use less.
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13
So far I have not had to use more.
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14
Once butter is placed under skin, from the outside (hand not under skin) press butter down to spread out all across the breast.
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15
If stuffing, stuff turkey now.
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16
Cook until the temperature of the bird is 170F and the juices run clear.
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17
Let rest for 20 minutes before carving.
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18
For more elegant presentation, leave sage leaves whole and place under the skin face down in a decorative pattern.
