Roast Turkey with Sage and Thyme
Elevate your holiday feast with this golden, succulent Roast Turkey with Sage and Thyme! Perfectly seasoned with a luxurious herb butter made from fresh sage, thyme, garlic, and zesty lemon, this centerpiece dish is as aromatic as it is flavorful. The turkey is roasted to crispy, golden perfection while sitting atop a bed of carrots, celery, and onions, ensuring every bite is tender and juicy. A drizzle of olive oil and a splash of chicken stock add depth to the pan drippings, which can be transformed into a rich, savory gravy. Showcasing classic herbs and simple roasting techniques, this recipe is a failproof way to impress your guests. Whether for Thanksgiving or a special Sunday dinner, this roast turkey recipe will make any occasion unforgettable.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 2 tablespoons fresh sage leaves, chopped
- 2 tablespoons fresh thyme leaves, chopped
- 4 cloves garlic, minced
- 1 lemon, zested and halved
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 yellow onion, quartered
- 2 carrots, peeled and halved
- 2 celery stalks, halved
- 2 cups chicken stock
- 2 tablespoons olive oil
Instructions
Preheat your oven to 325°F (165°C).
Remove the giblets and neck from the turkey cavity, and pat the turkey skin dry with paper towels.
In a small bowl, mix the butter, chopped sage, chopped thyme, minced garlic, lemon zest, kosher salt, and black pepper together to form an herb butter.
Carefully loosen the skin of the turkey breast by gently sliding your fingers underneath it. Spread about half of the herb butter under the skin, making sure it reaches as much of the breast as possible. Rub the remaining herb butter over the outside of the turkey.
Stuff the turkey cavity with the lemon halves, quartered onion, and a few extra sprigs of sage and thyme if desired.
Tie the turkey legs together with kitchen twine and tuck the wings under the bird to ensure even cooking.
In a large roasting pan, arrange the carrots, celery, and any remaining onion to create a vegetable bed. Place the turkey on top of the vegetables, breast side up.
Drizzle the olive oil over the vegetables and pour the chicken stock into the bottom of the roasting pan.
Cover the turkey loosely with aluminum foil and roast in the oven for approximately 15 minutes per pound, or until the thickest part of the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (80°C).
Remove the foil during the last 45 minutes of roasting for a golden, crispy skin.
Once cooked, transfer the turkey to a cutting board and tent it loosely with foil. Let it rest for 20 minutes before carving.
Strain the juices from the roasting pan and use them to make gravy, if desired.
Carve and serve the turkey with your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 30.7 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1689 mg | 36% | |
*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.
