Classic Sage Butter Roast Turkey

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 960 min · Turkey · gluten-free, keto, low-carb, high-protein

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Ingredients

• 1 (12 lb) whole turkey, thawed
• 1/4 cup kosher salt
• 1/2 tbsp light brown sugar
• 1/4 tbsp dried sage
• 1 lemons
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 bunch fresh sage
• 1 garlic cloves
• 1/4 tsp smoked paprika
• 1 large yellow onion
• 1 celery stalks
• 1 carrots
• 1/2 cup low-sodium chicken broth

Method (tap to check — screen stays awake)

1. The night before (at least 12 hours ahead, up to 24): remove the giblets and neck, pat the turkey completely dry, and set it on a rack over a sheet pan. Stir together the kosher salt, brown sugar, dried sage, and the zest of both lemons — this is your sage-citrus brine salt.
2. Rub the brine salt all over the bird, working some directly onto the meat under the breast and thigh skin. Refrigerate uncovered overnight; the dry brine seasons deep and dries the skin so it roasts crisp.
3. Day of: mash the softened butter with 3 tablespoons finely chopped fresh sage, the grated garlic, and the smoked paprika. Heat the oven to 325F with a rack in the lower third.
4. Do not rinse the bird — just pat it dry. Loosen the skin over the breasts and thighs and spread about two-thirds of the sage butter directly on the meat. Melt the rest for basting.
5. Halve the zested lemons and tuck them into the cavity with half the onion and a few whole sage sprigs. Scatter the remaining onion, the celery, and the carrots in the roasting pan, pour in the broth, and set the turkey on a rack above them, breast up. Tie the legs and tuck the wing tips.
6. Roast about 13 minutes per pound — 2 1/2 to 2 3/4 hours for a 12-pounder — brushing with the melted sage butter during the last 45 minutes. Tent the breast with foil if it browns ahead of schedule.
7. The bird is done when an instant-read thermometer hits 165F in the thickest part of the thigh, away from the bone. Start checking at the 2 1/4 hour mark.
8. Rest the turkey 30 minutes, uncovered, before carving — do not skip this; it keeps the slices juicy. Strain and save every drop of the pan drippings for your gravy.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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