Sage & Butter Roasted Turkey

A platter of sliced turkey on top of herbal stuffing


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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turkey platter

Sage & Butter Roasted Turkey

Who doesn’t love Thanksgiving Traditions?  I swear my husband lives for Thanksgiving!  Here is a delicious Thanksgiving turkey recipe that I’m sure that you will love. 


2 Sliced Lemons

2 Cups Water

2 Gallons Ice Water

Juice of 1 Lemon

1 1/2 Cups Kosher Salt

1/2 Cup Sugar

1 Tablespoon Whole Peppercorns

1 Organic Fresh Turkey (12 to 15 Pounds)

1/2 Cup Butter Cut Into Slices

10 Fresh Sage Leaves

3 Tablespoons Olive Oil

3 Roughly Chopped Carrots

3 Roughly Chopped Celery Stalks

2 Quartered Onions

Freshly Ground Pepper

In a large-size stockpot (large enough to hold the turkey) bring 2 cups water, lemon slices, kosher salt, sugar, and peppercorns to a boil.  Remove pot from heat and add ice water and lemon juice.  Get that turkey submerged into the water.  Cover the pot and place in fridge for at least 8 hours or preferably overnight. This is the brining process.  Remove brined turkey and rinse under cold water.  Place turkey onto wire rack to drain. You may want to put paper towels underneath to soak up water.  Dry turkey with paper towels.  Run your fingers under turkey’s breast and thighs to get the skin loose.  Work slices of butter and sage leaves under the skin. Dry skin again with paper towels.  Rub skin with olive oil.  Put carrots, celery, and onions in shallow roasting pan.  Put turkey in the center.  Sprinkle with ground pepper.  Put into the fridge for at least 4 hours or preferably overnight.  Remove from fridge 2 hours before cooking.  Preheat oven to 450 degrees.  If there is any liquid that has collected in roasting pan remove with a baster.  Tuck turkey wings underneath and tie legs together with kitchen twine.  Put turkey in oven. Turn oven temperature down to 350 degrees.  Roast for 1 hour and then baste with pan juices.  If the breast is browning too quickly then cover with foil.  Rotate roasting pan and continue to roast. Baste turkey every half hour for 2 1/2 to 3 more hours.  You will want the meat thermometer to read 160 to 165 degrees.  Remember that your turkey will continue to cook after leaving the oven.  Remove turkey from oven and transfer turkey to cutting board.  Let rest for 30 minutes before carving.  Reserve any drippings for gravy.  Serves 10


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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