Sage and Garlic Roast Turkey

Elevate your holiday menu with this Sage and Garlic Roast Turkey, a show-stopping centerpiece bursting with herbaceous flavor and irresistible aroma. This 12-pound turkey is infused with a luxurious garlic-sage butter, featuring fresh sage leaves, minced garlic, and a zesty kick of lemon, which is tucked beneath the skin for succulent, flavorful meat. The cavity is artfully stuffed with aromatic vegetables and herbs—rosemary, thyme, onion, and celery—for a fragrant, savory finish. Roasted to golden perfection, this turkey boasts a crispy, buttery skin and a juicy, tender interior, thanks to basting with flavorful pan drippings. Ideal for Thanksgiving or a festive gathering, this recipe is both elegant and approachable, guaranteed to impress your guests. Serve it alongside your favorite sides for a meal that delights both the palate and the senses.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 10

Ingredients

• 12 pounds whole turkey
• 1 cup unsalted butter
• 10 pieces fresh sage leaves
• 6 pieces garlic cloves, minced
• 1 piece lemon, zested and juiced
• 6 pieces fresh thyme sprigs
• 4 pieces fresh rosemary sprigs
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 2 teaspoons black pepper, freshly ground
• 1 piece yellow onion, quartered
• 1 piece carrot, roughly chopped
• 1 piece celery stalk, roughly chopped
• 2 cups chicken broth
• 1 piece kitchen twine

Directions

Step 1

Preheat your oven to 325°F (163°C). Prepare a large roasting pan with a rack for the turkey.

Step 2

Remove the turkey from its packaging, pat it dry with paper towels, and remove any giblets or neck from the cavity.

Step 3

In a medium bowl, mix together the softened butter, minced garlic, chopped sage leaves, lemon zest, 1 tablespoon of lemon juice, and a pinch of salt and pepper to create a garlic-sage butter mixture.

Step 4

Carefully loosen the turkey skin over the breast and thighs by sliding your hands under the skin. Spread half the garlic-sage butter directly under the skin and smooth it out evenly.

Step 5

Rub the remaining garlic-sage butter over the outside of the turkey, ensuring the entire surface is coated. Season the entire turkey generously with the kosher salt and black pepper.

Step 6

Stuff the cavity of the turkey with the onion quarters, carrot, celery, thyme sprigs, rosemary sprigs, and any remaining sage leaves. Optionally, add the squeezed lemon halves to the cavity as well.

Step 7

Tuck the wing tips underneath the turkey, and tie the legs together with kitchen twine to ensure even cooking.

Step 8

Place the turkey breast-side up on the roasting rack in the prepared pan. Drizzle the olive oil over the turkey to promote browning.

Step 9

Pour 2 cups of chicken broth into the bottom of the roasting pan to prevent drippings from burning and add moisture to the oven.

Step 10

Roast the turkey in the preheated oven for about 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C) and 175°F (80°C) in the thigh.

Step 11

During the roasting process, baste the turkey every 30-40 minutes with the drippings from the pan to enhance flavor and keep the meat moist.

Step 12

If the turkey skin browns too quickly before the meat is done, tent the bird loosely with aluminum foil to avoid over-browning.

Step 13

Once fully cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute for moist and tender slices.

Step 14

Carve and serve the sage and garlic roast turkey alongside your favorite holiday sides.

Nutrition Facts

Serving size	(6489.7g)

Amount per serving	% Daily Value*
Calories	8630.6

Total Fat 315.9g	0%
Saturated Fat 114.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 4058.2mg	0%
Sodium 8074.3mg	0%
Total Carbohydrate 43.1g	0%
Dietary Fiber 12.0g	0%
Total Sugars 13.2g
Protein 1320.0g	0%

Vitamin D 0IU	0%
Calcium 878.8mg	0%
Iron 65.5mg	0%
Potassium 14391.9mg	0%

*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: 34.3%

Protein: 63.6%

Carbs: 2.1%