Lunch: Roast Turkey with Sage Butter

Bacon was a staple meat for the pioneers. (They stored it in bags surrounded by bran for insulation.) As a result, the cured meat has found its way into a variety of heartland dishes. This all-American bird embellished with sage and bacon is a good exampl

Ingredients

8 slices bacon (about 1/2 pound)
1 cup (2 sticks) unsalted butter, room temperature
3 tablespoons chopped fresh sage or 3 teaspoons dried

Instructions

Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon finely. Mix butter, sage and bacon in medium bowl. Season lightly with salt and pepper. Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)

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