Oven Roasted Turkey with Sage Butter Tyler Florence
Elevate your holiday feast with Tyler Florence's Oven Roasted Turkey with Sage Butter, a show-stopping centerpiece that's as flavorful as it is tender. This recipe combines a golden, crispy-skinned turkey with the earthy aroma of fresh sage, perfectly complemented by a rich garlic-and-butter rub. The secret to its succulent, juicy meat lies in the thoughtful layering of sage butter both under and over the skin, while the cavity brims with aromatic onions, carrots, celery, and herbs for an infusion of fresh flavor. Roasted to perfection, this 14-pound turkey is basted with savory pan juices for an irresistible finish and rests gracefully to lock in all the moisture. Whether you're hosting Thanksgiving or a festive family gathering, this impressive turkey pairs beautifully with your favorite sides and is guaranteed to leave your guests raving. Perfect your roast with this foolproof and flavorful recipe!
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Recipe Information
Ingredients
- 14 pounds Whole turkey
- 1 cup Unsalted butter, softened
- 3 tablespoons Fresh sage leaves, finely chopped
- 4 Garlic cloves, minced
- 2 tablespoons Kosher salt
- 1 tablespoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 Yellow onion, quartered
- 2 Carrot, roughly chopped
- 2 Celery stalks, roughly chopped
- 1 Lemon, halved
- 2 cups Chicken broth
- 3 Fresh rosemary sprigs
- 3 Fresh thyme sprigs
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and neck, and pat the turkey dry with paper towels. Place the turkey on a roasting rack set inside a large roasting pan.
In a medium bowl, combine the softened butter, chopped sage, minced garlic, kosher salt, and black pepper. Mix the ingredients until evenly incorporated.
Gently loosen the skin of the turkey breast by sliding your hand under it, being careful not to tear it. Spread half of the sage butter mixture under the skin evenly over both breasts.
Rub the remaining sage butter over the outside of the turkey, making sure to coat it thoroughly. Drizzle the turkey with olive oil for extra browning.
Stuff the cavity of the turkey with the quartered onions, chopped carrots, celery, lemon halves, rosemary sprigs, and thyme sprigs. Tie the legs together with kitchen twine for even cooking.
Pour the chicken broth into the bottom of the roasting pan to keep the turkey moist during roasting.
Roast the turkey in the preheated oven, basting with pan juices every 30-45 minutes. If the turkey skin begins to brown too quickly, loosely cover it with aluminum foil.
The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). This will take approximately 3.5 to 4 hours for a 14-pound turkey.
Once cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving. This helps the juices redistribute and ensures moist meat.
Carve the turkey and serve it with your favorite sides. Enjoy!
Nutrition Facts
Calories |
10807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 444.2 g | 569% | |
| Saturated Fat | 189.7 g | 948% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4962 mg | 1654% | |
| Sodium | 8750 mg | 380% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 21.5 g | ||
| Protein | 1540.5 g | 3081% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1075 mg | 83% | |
| Iron | 76.4 mg | 424% | |
| Potassium | 17127 mg | 364% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
