turkey leg recipes

questions about this recipe for turkey?

1 (12 to 14) pounds of fresh turkey Kosher salt and freshly black caramelized onion and cornbread stuffing, recipe follows Extra-virgin olive oil Sage Butter, recipe follows Preheat oven to 375 degrees F and remove the top rack of the oven. Rinse the bird thoroughly inside and out with cold water and pat dry with paper towels. Sprinkle cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if necessary, truss legs. Cover the turkey with olive oil and season with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to pierce the skin. My question butter is about the turkey. How can I boost the butter on the skin? Do you need to be cast in the first place? Here is the recipe for butter sage Sage Butter: 2 sticks butter, softened 1 / 4 cup sage Salt and pepper

It definitely should not be melted. There are two ways of using butter and sage. The simplest would be to make the recipe as directed. When finished, still needs to be robust enough pieces that can be booted and slide under the skin. When using this method, you should end up with something that resembles the consistency of softened butter on one of those big tubs that you get from the grocery store. Just ease the lumps under the skin. The other would make it, shape it into a roll (remember, only softened at room temperature environment, not melted) and refrigerate. Once it has hardened again, you can cut or otherwise cut and slide the pieces beneath the skin. PS after it has infiltrated Help fingers around under the skin to loosen it. Be careful, especially in a frozen turkey, as the skin is often fragile by the freezing process.

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