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.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

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.

Step 3

In a small bowl, combine the softened butter, chopped sage, thyme, rosemary, minced garlic, salt, and black pepper. Mix until well blended.

Step 4

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.

Step 5

Rub the remaining sage butter mixture all over the outside of the turkey, ensuring it is evenly coated for maximum flavor.

Step 6

Stuff the cavity of the turkey with the quartered onion, chopped carrots, and celery stalks.

Step 7

Pour 2 cups of chicken broth into the bottom of the roasting pan to keep the turkey moist during cooking.

Step 8

Cover the turkey loosely with aluminum foil and place it in the preheated oven.

Step 9

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.

Step 10

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).

Step 11

Once cooked, remove the turkey from the oven and let it rest for 20–30 minutes before carving to allow the juices to redistribute.

Step 12

Carve the turkey and serve warm with your favorite side dishes, using the pan juices or gravy for added flavor.

Nutrition Facts

Serving size	6649.3 grams (6649.3g)

Amount per serving	% Daily Value*
Calories	9254

Total Fat 383.90g	492%
Saturated Fat 176.20g	881%
Polyunsaturated Fat 0.00g
Cholesterol 4327mg	1442%
Sodium 11792mg	513%
Total Carbohydrate 40.40g	15%
Dietary Fiber 12.70g	45%
Total Sugars 16.40g
Protein 1320.10g	2640%

Vitamin D 0IU	0%
Calcium 912mg	70%
Iron 65mg	358%
Potassium 14833mg	316%

*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.

Source of Calories

Fat: 38.8%

Protein: 59.3%

Carbs: 1.8%