Festive Exotica – Sage & Butter Turkey with Cranberry Sauce

The turkey holds pride of position as the showpiece for any celebratory meal. Be it Thanksgiving, or even a Christmas feast. Chef Dirham Haque from Four Seasons Hotel Bengaluru shares his recipe…


6 kg turkey

500 gms sage

1 kg butter

200 gms thyme

200 gms oregano


  • Clean the turkey inside out in cold water. Place it in brine solution for 24 hours and then in the refrigerator to dry for a few hours.
  • Add in herbs and butter inside the skin of the turkey. Stuff the cavity with herbs and lemon and leave the turkey to marinate for a few hours.
  • Place the turkey on a baking tray and pre-set the oven to 150 degree Celsius.  Cook till a thermometer inserted on the thigh of the turkey registers 72 degree Celsius. Add honey glaze to the turkey every few minutes.

Ingredients for Gravy

4 kg turkey bones

100 gms onions

300 gms celery

300 gms leeks

500 gms carrots

50 gms garlic

300 ml oil

100 gms herbs


  • Pre-set oven to 220 degrees.
  • Clean and wash bones and place it on a baking tray and bake for 45 minutes till brown in colour.
  • Cut vegetables and bake.
  • In a large stock pot, add oil and whole garlic. Add roasted vegetables, herbs and sauté. Add tomato paste and cook. Then add roasted bones and sauté.
  • Deglaze the pot with red wine and then add water and let it simmer for 12 hours. Strain the jus, reduce the liquid till sauce-like consistency, strain and let it cool.   

Ingredients for Cranberry Sauce

400 gms cranberry

5 gms cinnamon

5 gms star anise

250 gms sugar

300 gms water


  • Rinse cranberries. In a saucepan add water, sugar, star anise and cinnamon and bring to a boil.
  • Add cranberries to the saucepan with the sugar liquid and cook cranberries.
  • Transfer to a container and allow it to cool.

Serve turkey with gravy and cranberry sauce. Savour the sumptuous meal!



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