Turkey is a wonderful meat. These days, it's largely been reduced to Thanksgiving and deli sandwiches, but one must remember that it used to be so popular that it came in close second to the bald eagle for America's national bird. In fact, turkey used to be so popular that they were hunted to endangerment in the early 20th century.

 

Thankfully the wild turkey population has recovered spectacularly in the last 70 years, and these beautiful birds are now found in every state except Alaska. Also worth praising are all the farmers who tend to these free-range birds and offer us a chance to partake in their optimal nutrition.

 

This recipe is one of my favorites. One of the biggest obstacles to making turkey meat taste great is to get a desirable tenderness. This achieves that wonderfully by making great use of sage butter. Here's what you need...