To make a really delicious thanksgiving dinner, it just requires some really good recipes and some very simple techniques. So what we’re going to do now is going to put together the base for 2 things. We’re going to make a sage butter that’s going to go underneath the skin of the turkey. And we’re also going to caramelize some onions and some sage to make a really good stuffing. It’s going to be really nice.
We’re going to add some extra virgin olive oil. Just let it warm up. Now we’re going to take a big yellow Spanish onion. I'm just going to chop in fine little pieces. So we get the whole thing chopped up. And then we’re going to take our onions into our sauté pan. Alright, we’re going to let this really kind of caramelized and get nice and sweet. So that’s going to be the base for the stuffing.
The next thing we’re going to make is actually an herb butter, compound butter. I got a bowl here and we got 2 sticks of soft butter left in the counter. Let's throw these guys in like that. They're nice and soft. And then to this we’re going to add a bunch of sage. And we’re just going to separate the leaves from the stems like that. And we’re just going to chop everything up. So we’re going to make a stuffing that’s going to get cooked with the turkey and then we’re going to take half of it and cook it with caramelized onions, just like that. So half in the onions, half in the butter. Alright we’re going to add some salt to our butter as well. A little bit of fresh cracked pepper and this is a compound butter which is basically a butter with a few components in it.
Alright, so we’re going to smash all the stuff up. I want to make sure it’s nice and smooth because the turkey’s going to cold, right. And if it’s really, really kind of worked out, almost air-rated a little bit so you kind of spread underneath the skin. Perfect, we get that out of the way.
Alright, now we’re going to make the base for our stuffing. You take 1 egg. The egg is really going to hold the whole thing together. Once it bakes, it’s going to be nice and delicious and firm without being too soupy. Then we add a little bit of heavy cream to this. And the cream is going to make it nice and rich. And you add a little bit of chicken stock. Now I don’t want to add too much liquid this point because you're going to always have more later. If it’s too wet you have to get back to the store and get some more corn bread muffins. We're just going to whisk it together. We’re going to take 6 corn bread muffins but nice and fresh. I'm going to crumble them up. Then we’re going to add the caramelized onions and the sage to that.
Alright that’s it. We got our sage butter knocked out. We got our stuffing ready to go. And the only thing we need now is the star of the show. Alright, we got our Mr. Gobbler here. Alright we got a 12-pound turkey. The first thing we’ll do is actually take our sage butter and we’re going to stuff it underneath the skin as far up inside the turkey as you possibly can. Then once you get it inside the skin, it’s a little easier to smooth out from the top. Alright we got a really good layer here. Then we’re going to take some of our sage butter. We just take it inside the turkey. Alright the next thing we do is actually put our delicious corn bread sage and caramelized onion stuffing right into the cavity. Oh its great flavor. Stuffing is great. I love it.
Alright quick little wash up. So always really important when you do a rub poultry, wash your hands as many times as you need to. Then what we’re going to do is we’re going to take a string and we’re going to thrust the whole burg and when you thrust it, you tie it. It’s all in one shape and it cooks really consistently all the way around. So you got a nice big piece of butcher’s cord here, right. Alright, we’ll tell this turkey his boss. So we go underneath the wings here then what we’re going to do is take the string go around the leg and kind of bring it up and cross them like that. I'm going to tie into a little knot around top and tie the knot into a bow. Alright and that’s it.
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