Recipe: Orange-Sage Corn Bread Crusted Turkey with Sage and Citrus Gravy

ORANGE-SAGE CORN BREAD CRUSTED TURKEY
"The stuffing's on the outside of this turkey! A crust of corn bead crumbs and rubbed sage coats the turkey to seals in the juices and give it savory flavor and crunchy texture."



FOR THE CORN BREAD CRUST:
1 cup finely crumbled corn bread
6 tablespoons McCormick Rubbed Sage
1 tablespoon McCormick Garlic Powder
1 tablespoon McCormick Onion Powder
2 teaspoons McCormick Sicilian Sea Salt
1 1/2 teaspoons McCormick Coarse Ground Black Pepper
FOR THE TURKEY:
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
2 tablespoons oil
1 tablespoon grated orange peel
FOR SERVING (optional):
Sage and Citrus Perfect Turkey Gravy (recipe follows)

Place oven rack in lowest position. Place roasting rack in shallow roasting pan.

Mix Corn Bread Crust ingredients in medium bowl; set aside.

Rinse turkey; pat dry. Mix oil and orange peel. Brush on turkey. Coat entire surface of turkey evenly with Corn Bread Crust mixture. Place turkey, breast-side up, in prepared pan. Cover loosely with heavy duty foil.

Roast in preheated 325 degree F oven 2 hours. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165 degrees F (175F in thigh). Remove turkey from oven. Let stand 20 minutes.

Transfer to platter or carving board and slice. Serve with Sage and Citrus Perfect Turkey Gravy, if desired.

SAGE AND CITRUS PERFECT TURKEY GRAVY
Makes 3 cups

2 envelopes McCormick Turkey Gravy Mix
1/4 cup flour
1/2 teaspoon McCormick Rubbed Sage
2 cups water
1 cup turkey pan drippings
1 tablespoon orange or lemon juice

In a saucepan, mix all ingredients for the gravy together with wire whisk until smooth. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

Makes 12 servings
Source: McCormick