Roast Turkey with Sage Butter
Impress your holiday guests with this succulent Roast Turkey with Sage Butter, a show-stopping centerpiece that's as flavorful as it is beautiful. This recipe features a 12-pound turkey that’s infused with the rich, herbaceous flavors of fresh sage, thyme, and rosemary blended into a luxurious butter. The secret to its mouthwatering tenderness is spreading the sage butter under the skin for maximum moisture and roasting the bird with aromatic vegetables like onions, carrots, and celery. With a splash of chicken broth for added juiciness and a methodical basting schedule, this turkey boasts a crispy golden skin while staying irresistibly juicy inside. Perfectly seasoned and oven-roasted to perfection, this classic yet elevated dish is ideal for Thanksgiving, Christmas, or any festive gathering. Pair it with your favorite sides and let the buttery pan juices take center stage as a simple-yet-decadent sauce.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter, softened
- 2 tablespoons fresh sage leaves, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cups chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and neck from the cavity. Rinse the turkey under cold water and pat dry with paper towels. Place the turkey on a roasting rack set inside a large roasting pan.
In a small bowl, combine the softened butter, chopped sage, thyme, rosemary, minced garlic, salt, and black pepper. Mix until well blended.
Gently separate the turkey skin from the breast meat using your fingers, being careful not to tear the skin. Spread half of the sage butter mixture evenly under the skin of the turkey breast.
Rub the remaining sage butter mixture all over the outside of the turkey, ensuring it is evenly coated for maximum flavor.
Stuff the cavity of the turkey with the quartered onion, chopped carrots, and celery stalks.
Pour 2 cups of chicken broth into the bottom of the roasting pan to keep the turkey moist during cooking.
Cover the turkey loosely with aluminum foil and place it in the preheated oven.
Roast the turkey for approximately 3 to 3.5 hours (about 15 minutes per pound), basting every 45 minutes with the pan juices. Remove the foil during the last 30–40 minutes of cooking to allow the skin to become golden and crispy.
Check the internal temperature of the turkey using a meat thermometer. The thickest part of the breast should reach 165°F (74°C), and the thickest part of the thigh should reach 175°F (79°C).
Once cooked, remove the turkey from the oven and let it rest for 20–30 minutes before carving to allow the juices to redistribute.
Carve the turkey and serve warm with your favorite side dishes, using the pan juices or gravy for added flavor.
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 29.7 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 188 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1790 mg | 38% | |
*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.
