Sage Roasted Turkey with Caramelized Onions
Elevate your holiday feast with this stunning Sage Roasted Turkey with Caramelized Onions. This recipe pairs a golden, herb-infused turkey with sweet, melt-in-your-mouth caramelized onions for a show-stopping centerpiece. The turkey is generously rubbed with a flavorful sage butter made from fresh herbs, zesty lemon, and aromatic garlic, ensuring every bite is juicy and fragrant. Slow-roasted to perfection, it’s paired with rich caramelized onions that soak up the pan juices, creating a savory-sweet side that doubles as a natural gravy enhancer. Perfect for Thanksgiving or any celebratory gathering, this recipe incorporates simple techniques like basting and skin-loosening to guarantee a perfectly crisp and golden exterior. Serve with a drizzle of the reduced pan sauce for a meal that’s as comforting as it is unforgettable. Keywords: sage roasted turkey, caramelized onions recipe, holiday turkey, roasted turkey with herbs, Thanksgiving turkey recipe.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter, softened
- 3 tablespoons fresh sage leaves, finely chopped
- 4 cloves garlic, minced
- 1 whole lemon, zested and juiced
- 2 tablespoons salt
- 1 tablespoon black pepper, freshly ground
- 4 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 cup white wine or chicken broth
- 2 cups water
Instructions
Preheat your oven to 325°F (163°C).
Rinse the turkey inside and out, then pat it dry with paper towels. Remove the giblets if included and save them for gravy or stock if desired.
In a small bowl, mix the softened butter, chopped sage, minced garlic, lemon zest, lemon juice, salt, and pepper until well combined.
Gently loosen the turkey skin over the breasts and thighs by sliding your fingers under it. Spread about two-thirds of the sage butter mixture evenly under the skin. Rub the remaining butter over the entire surface of the turkey.
Tuck the wings underneath the turkey and tie the legs together with kitchen twine.
Place the turkey on a roasting rack set inside a large roasting pan.
In a skillet, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes or until golden and caramelized.
Spread the caramelized onions around the base of the turkey in the roasting pan.
Pour the white wine or chicken broth and water into the pan, ensuring the liquid doesn't touch the turkey.
Roast the turkey in the preheated oven, basting every 30 minutes with the pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C). This will take approximately 3 to 3.5 hours for a 12-pound turkey.
If the turkey skin begins to brown too quickly, tent it loosely with aluminum foil.
Once cooked, transfer the turkey to a cutting board and let it rest for 20-30 minutes before carving.
Strain the pan juices into a saucepan, skim off excess fat, and adjust seasoning if needed. Serve the turkey with the caramelized onions and pan sauce.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 1444 mg | 63% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 160 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1403 mg | 30% | |
*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.
