I have fond memories of going to my great Aunt Pauline’s for Thanksgiving every year as a child. The division of labor was always the same: Pauline and my Grandma Georgia were in charge of everything savory, and our family (ahem, my mom) was in charge of baking a thousand pies.
(Here’s Aunt Pauline and Grandma Georgia, having a V-J Day Party in August 1945. Both of their husbands served in WWII.)
I didn’t grow up making turkeys, but I mean it’s kind of an essential skill if you want to be American/awesome, because let’s be real, roasted turkeys are freakin delicious. My mom came over last week so that we could roast one together. She brought Grandma Georgia’s roasting pan that she inherited. We’re guessing it’s nearly 70 years old. (This is when we all chime in “they just don’t make ’em like they used to!”)
I made a turkey a couple years ago that turned out delicious, despite the fact that I took it out of the oven completely raw because my oven thermometer was broken. My friend arrived with her thermometer a few minutes later and saved the day, otherwise I might have gotten salmonella’d.
This time I used a Pop Up Disposable Cooking Thermometer. They sent me a couple in the mail, but I didn’t even need to use them because the turkey I bought already had one in it. It worked like a charm, look:
*Pop!* (<– I had to.) The red top pops up when your turkey is safe to eat. You don’t even have to open the oven door to check.
My mom, being a fairly novice turkey-roaster herself (Pauline and Georgia sure took care of us), was saying how relieved she feels when she buys a turkey with a disposable thermometer in it. One less thing to worry about on a day that you’ve got a million things going on. Nobody wants to get sick on T-day.
Also, don’t bag on my bag. It’s so easy, and a great option for beginners. You can totally use this sage-butter rub but then roast it however you like. The breast-down instructions on my first turkey are a little more involved (you have to flip a hot turkey) but it does make for one delicious bird.
This time I just wanted to keep it simple. Disposable thermometer, bag to roast, easy butter rub. Thanksgiving is busy enough, right? Check out this quick video on Pop Up thermometers to make sure you’re using it right. And if you are looking for more turkey recipe and tips, follow Volk Enterprises on Pinterest and Facebook.
This Sage Butter Roasted Turkey recipe is from my cousin Lani, who is an amazing and very instinctive cook. I only had to text her 3 times during the making. The butter rub is made with sage, salt and garlic, and it was a wrench to rub it on the turkey when all I wanted to do was slather it on bread. Don’t be scared to rub butter under the skin. It’s kinda weird at first but you will get over it, especially after you taste it.
Enjoy getting ready for the holidays, guys! I love this time of year!
Brining isn’t hard, it just takes planning ahead.
My turkey wasn’t completely covered, I just turned it about 2/3 of the way through.
Here’s how much sage I used for the butter rub.
Smash up that sage.
This step feels weird, but I promise it’s worth it.
Eat this with:
I used this recipe from Center Cut Cook to make my gravy from the drippings, and it was SO GOOD. Best gravy I’ve ever made.
*I was compensated by Volk Enterprises for the time I spent creating this post. Thanks for supporting the brands that make it possible for me to keep putting out free recipes for you guys! All opinions are my own, of course.