Imagine a turkey so succulent, so perfectly seasoned, that your guests will be talking about it for years to come. Our Sage Butter Roasted Turkey isn't just another holiday recipe—it's a culinary masterpiece that transforms an ordinary bird into a show-stopping centerpiece. With a luxurious sage-infused butter massage and a foolproof roasting technique, this recipe guarantees a golden, crispy-skinned turkey that's incredibly moist and bursting with herbaceous flavor. Get ready to become the ultimate holiday hero with this game-changing recipe that will make your family's traditional feast unforgettable!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 1 turkey
Ingredients
- 1 whole turkey (12-14 lbs)
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh sage, chopped
- Salt and pepper to taste
- 2 cups chicken broth
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions
- Remove turkey from refrigerator 1 hour before roasting to bring to room temperature. Preheat oven to 325°F (165°C).
- In a small bowl, mix softened butter with chopped fresh sage, salt, and pepper until well combined.
- Pat turkey dry completely with paper towels to ensure crispy skin. Carefully loosen the skin from the breast and thighs without tearing.
- Gently spread the sage butter mixture under the skin, massaging it evenly across the breast and thigh meat.
- Rub any remaining butter over the exterior of the turkey. Season the outside generously with additional salt and pepper.
- Stuff the turkey cavity with quartered onion, creating additional flavor during roasting.
- Place chopped carrots and celery in the bottom of a large roasting pan to create a flavorful base.
- Position turkey breast-side up on a roasting rack. Pour chicken broth into the bottom of the pan.
- Cover turkey loosely with aluminum foil to prevent excessive browning.
- Roast turkey for approximately 15 minutes per pound, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove foil during the last hour of cooking to allow skin to brown and crisp.
- Once done, remove turkey from oven and let rest for 20-30 minutes before carving to allow juices to redistribute.
- Carefully transfer turkey to a serving platter, strain pan drippings for optional gravy, and serve.
Tips
- Temperature is Key: Always let your turkey come to room temperature before roasting to ensure even cooking.
- Butter Application Technique: When spreading sage butter under the skin, use gentle, flat fingers to avoid tearing the delicate skin.
- Moisture Matters: The chicken broth in the pan helps create a moist cooking environment and prevents the turkey from drying out.
- Don't Rush the Resting: Letting the turkey rest after cooking is crucial—it allows juices to redistribute, ensuring each slice is wonderfully juicy.
- Thermometer Trust: Always use a meat thermometer to check for the 165°F internal temperature, rather than relying solely on cooking time.
- Foil Strategy: Covering the turkey initially prevents over-browning, then removing it allows for that perfect crispy skin.
- Flavor Boosters: The vegetable base (carrots, celery, onion) not only adds flavor but can be used to make an incredible gravy afterward.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
