© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 18-20 lb WHOLE TURKEY
1 lb whole fresh sage
As needed olive oil
10 lbs sweet potatoes, peeled
1 lb butter pats
As Needed brown sugar
As Needed ground cinnamon
As Needed freshly grated nutmeg
1/4 c olive oil
5 lbs spinach, washed and dried well
1/4 c garlic, minced
5 c heavy cream
1 lb butter
3/4 c parsley, chopped
As needed salt and pepper to taste
As needed chervil
1. SAGE WRAPPED TURKEY
Fabricate turkey, removing the breasts and splitting them into 5 to 6 ounce loins. Wrap fresh sage leaves around loins and secure with butcher's twine.
Add oil to a hot skillet and sear turkey.
Finish in a 375 degree F. oven until turkey is cooked throughout. Reserve for service.
2. ROASTED SWEET POTATOES
Slice sweet potatoes 1-inch thick on the bias and lay on a full sized sheet pan. Place a pat of butter on each, sprinkle liberally with brown sugar and dust with spices. Bake at 325 degrees F. for 40-50 minutes until fork tender. Reserve.
3. CREAMED SPINACH
In a saute pan, heat 1/4 cup oil and add spinach and garlic. Cook until spinach is wilted.
Add cream and reduce to thicken. Finish with butter and chopped parsley. Season to taste.
4. FOR SERVICE
Place a potato in the center of each plate. Lay a mound of spinach on top of the potato and place turkey medallion on the spinach. Garnish with fresh chervil.
Total Calories 1090
Calories from Fat 600
Total Fat 67 g
% Daily Total Fat 103
Saturated Fat 38 g
% Daily Saturated Fat 190
Cholesterol 285 g
% Daily Cholesterol 95
Sodium 720 mg
% Daily Sodium 30
Total Carbohydrates 78 g
% Daily Total Carbohydrates 26
Dietary Fiber 10 g
% Daily Dietary Fiber 40
Sugars 32 g
Protein 47 g
% Daily Protein 910
% Daily Vitamin C 70
% Daily Calcium 40
% Daily Iron 40