Recipe: Ken's Roasted Boned Turkey with Sage Sausage Stuffing

ROASTED BONED TURKEY WITH SAGE SAUSAGE STUFFING
Restaurant: Ken's Creative Kitchen, Annapolis, MD
Chef: Owner/Chef Ken Upton


FOR THE TURKEY:
1 (13 to 14 pound) whole turkey, fresh or thawed if frozen
Sage Sausage Stuffing (recipe follows)
Unsalted butter, as needed
Sea salt and cracked black pepper, as needed
Fresh sage leaves (for garnish)

Debone turkey according to these directions:
(How to Debone a Whole Turkey, step-by-step, with photos).

Stuff turkey with Sage Sausage Stuffing. Tuck the wings under the turkey, truss the turkey with kitchen twine. Generously butter the turkey. Season with sea salt and cracked black pepper. Place on a rack in a shallow roasting pan.

Place in a preheated 425 degree F oven for 35 minutes. Reduce the oven temperature to 325 degrees F. Loosely tent with a fold of aluminum foil. Continue to roast for 2 1/2 to 3 hours, basting every 30 minutes. Roast until the internal temperature of both the turkey and stuffing reach 165 degrees F. Let rest for 20-30 minutes before carving.

Remove the trussing twine. Carve the turkey and garnish with fresh sage leaves.

SAGE SAUSAGE STUFFING

1 pound turkey sausage
1/2 pound ground turkey breast
1/4 cup unsalted butter
1 pound chopped sweet onion
2 cups finely chopped celery
2 tablespoons chopped fresh sage leaves
3 cups dry 1/4-inch bread crumbs
1 cup minced fresh parsley leaves
3 large eggs, beaten lightly
2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper

Saute sausage and ground turkey until turkey is no longer pink. Transfer to a large bowl when cooked through.

Add butter to skillet and saute onions and celery with the sage until vegetables are softened.

Let the sausage and vegetable mixture cool, then add to all the remaining ingredients for the stuffing and gently mix to combine. Immediately stuff turkey.

Additional stuffing may be baked in individual ramekins or a roasting pan. Cook until the internal temperature reaches 165 degrees F.

Makes 15 servings
Source: National Turkey Federation