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Roast Turkey with Sage Butter and Rapini-Rice Stuffing

Serves 14
Time 2 hr 30 min
Rubbing compound butter under the skin of the turkey before roasting helps to keep the meat from drying out and adds great flavor to the pan drippings. Piquant rapini, also called broccoli rabe, is in the turnip family. Use kale, mustard greens or collard greens in its place, if you like.
Special Diets:
Ingredients
  • Turkey:
  • 8 tablespoons (1 stick) butter, at room temperature
  • 2 tablespoons chopped fresh or 1 tablespoon dried sage
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon fine sea salt
  • 1 (12- to 16-pound) turkey, neck and giblets removed
  • 1 lemon, halved
  • Stuffing:
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped onion
  • 1 1/2 cup uncooked long-grain white rice
  • 2 1/2 cups low-sodium chicken broth
  • 1 bay leaf
  • 2 eggs
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 3 packed cups roughly chopped rapini, thin stems and leaves)
  • 1/2 cup grated parmesan
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Method

Preheat the oven to 375°F.

In a small bowl, mash together butter, sage, pepper and salt; set aside.

Rinse inside and outside of turkey well and pat dry; arrange breast side up in a rack set inside a roasting pan.

Gently work fingers under the skin around the breast and legs of the turkey, being careful not to tear the skin.&

Stuff sage butter under skin, spreading it evenly across the breast and around the legs and thighs.

Squeeze lemon halves over the turkey, then arrange the rinds in the cavity.

Roast turkey, basting it every 30 minutes and tenting with foil if it gets too dark, until a meat thermometer inserted in the thickest part of the thigh registers 165°F, about 2 hours.

Remove from oven and set aside to let rest for 20 minutes.

During the last hour the turkey is roasting, grease an 8x8-inch baking pan; set aside.

Heat 1 tablespoon of the oil in a medium hot over medium high heat.

Add onions and cook, stirring often, until translucent, 4 to 6 minutes.

Add rice and cook, stirring constantly, until lightly toasted, 2 to 3 minutes.

Stir in broth and bay leaf and bring to a boil.

Cover, reduce heat to medium low and simmer until moisture is absorbed and rice is just tender, about 20 minutes.

Remove pot from heat and set aside to let rest for 5 minutes; discard bay leaf and fluff rice with a fork.

In a large bowl, whisk together eggs, remaining 2 tablespoons oil, garlic, pepper and salt.

Add cooked rice, rapini and cheese; toss to coat.

Transfer rice mixture to prepared pan and bake until hot and just golden brown, 25 to 30 minutes.

Carve turkey and serve with rice stuffing and pan drippings to drizzle over the top.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Turkey:
  • 8 tablespoons (1 stick) butter, at room temperature
  • 2 tablespoons chopped fresh or 1 tablespoon dried sage
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon fine sea salt
  • 1 (12- to 16-pound) turkey, neck and giblets removed
  • 1 lemon, halved
  • Stuffing:
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped onion
  • 1 1/2 cup uncooked long-grain white rice
  • 2 1/2 cups low-sodium chicken broth
  • 1 bay leaf
  • 2 eggs
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 3 packed cups roughly chopped rapini, thin stems and leaves)
  • 1/2 cup grated parmesan
Shop with Prime

Exclusively for Prime members in select ZIP codes.