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Mr. Sam

Cider-Dijon Thanksgiving Turkey Platter with Roasted Pears and Crispy Sage

Brush the turkey with a tangy apple cider and Dijon glaze, then serve it carved on a platter ringed with roasted red pears and caramelized shallots. The pears catch the juices, and crisp sage leaves add a little crunch. Pass the extra cider sauce at the table.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 3 hours 45 minutes
30 minutes
Total Time 5 hours 45 minutes
Servings: 12 Servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • TURKEY
  • 12-14 Lbs. Turkey Fully thawed with neck and giblets removed.
  • 4 Tbl Unsalted Butter Softened.
  • 1 Tbl Sage Fresh and finely chopped.
  • 1 Tbl Salt
  • 2 Tsp Pepper
  • Cider-Dijon glaze
  • 2 Cups Apple Cider Sweet cider.
  • 2 Tbl Dijon Mustard
  • 1 Tbl Apple Cider Vinegar
  • 2 Tbl Unsalted Butter
  • For the platter
  • 4 Red Pears Firm and cored and cut into thick wedges.
  • 8 Shallots Peeled and halved lengthwise.
  • 2 Tbl Olive Oil
  • 1/2 Tsp Salt
  • 12 Sage Leaves Fresh and patted dry.
  • 2 Tbl Cooking Oil For frying sage leaves.

Method
 

  1. Season and roast the turkey. Heat the oven to 325°F. Pat the turkey dry. Mix the softened butter with the chopped sage, salt, and pepper. Rub most of it under the breast skin and the rest over the outside. Set the turkey breast-side up on a rack in a roasting pan and roast unstuffed. Start checking the temperature after about 2½ hours.
  2. Make the glaze. While the turkey roasts, boil the cider in a small saucepan until reduced to about ¾ cup. Turn off the heat and whisk in the Dijon, vinegar, and butter. Pour about ⅓ cup into a separate bowl for brushing and reserve the rest for serving.
  3. Glaze and rest. Brush the turkey during the final 20–30 minutes of roasting. If the skin gets too dark, loosely tent it with foil. The turkey is done when an instant-read thermometer registers 165°F in the thickest part of the breast and the innermost parts of the thigh and wing, without touching bone. Transfer to a carving board and rest loosely tented for about 30 minutes.
  4. Roast the pears and shallots. While the turkey rests, raise the oven to 425°F. Toss the shallots with half the olive oil and half the salt, then roast cut-side down on a rimmed baking sheet for 10 minutes. Toss the pears with the remaining oil and salt, add them to the sheet, and roast for another 12–18 minutes, until the pears are golden and the shallots are tender.
  5. Crisp the sage and assemble. Heat the neutral oil in a small skillet over medium heat. Fry the sage leaves in batches for about 10–20 seconds, then drain on a paper towel. Fan the sliced breast across a warm platter, tuck the drumsticks and carved thigh meat alongside, and arrange the pears and shallots around the edges. Scatter the sage over the top and serve the reserved cider sauce on the side.

Notes

Recipe notes

  • Make the glaze a day ahead. Refrigerate it in a covered container, then warm it gently and whisk before using. Set aside the portion for serving before dipping the basting brush into the glaze.
  • Choose firm pears. Red Anjou pears work well because the wedges hold their shape in the oven. Leave the skins on for color, and cut the wedges thick so they stay intact when you move them to the platter.
  • Use the roasting time as a guide. Start checking early and let the thermometer tell you when the turkey is done. If the glaze darkens too quickly, loosely tent the bird with foil.
  • Add the sage at the last minute. Fry the leaves while the pears roast, then scatter them over the platter just before serving. Pour the cider sauce around the turkey or pass it separately to keep the sage crisp.