If you’re on the lookout for a show-stopping turkey roast that’s juicy, flavorful, and has that irresistibly crisp skin, you’re in for a treat with my Citrus Butter and Sage Roasted Turkey Recipe. I absolutely love how the bright citrus notes blend perfectly with aromatic sage and rich browned butter, making the whole bird sing with flavor. Whether you’re preparing for a holiday feast or a special family dinner, this recipe is your new go-to for a turkey that’ll have everyone asking for seconds!
Why You’ll Love This Recipe
- Flavor-packed: The combination of browned butter, citrus, and fresh sage infuses the turkey with an unforgettable taste.
- Crispy skin every time: Dry brining overnight and roasting uncovered ensures that golden, crackling skin that everyone loves.
- Impressively simple technique: With a straightforward process, you don’t have to be a culinary pro to nail this turkey flawlessly.
Ingredients You’ll Need
Each ingredient in this Citrus Butter and Sage Roasted Turkey Recipe plays a special role. From the kosher salt that works its magic during dry brining to the Chardonnay that adds a subtle fruity acidity, these flavors marry beautifully to elevate your turkey. I always recommend sourcing fresh butter and quality herbs – it really does make a difference!
- Kosher salt: Essential for dry brining, which helps lock in moisture and create that crisp skin.
- Stonemill Dried Sage: If you can find fresh sage, great – but dried works perfectly and is easier to store.
- Butterball Turkey (12-pound): I love Butterball from ALDI for consistency and great price without sacrificing quality.
- Exquisite Collection Chardonnay: This white wine adds a subtle sweetness and acidity that brightens the butter infusion perfectly.
- Butter (unsalted, for browning and for basting): Browning the butter adds nuttiness; softened butter ensures easy coverage on the bird.
- Orange rind: Adds fresh citrus oils and aroma to the butter — a small detail that makes a huge difference.
Variations
One of my favorite things about this Citrus Butter and Sage Roasted Turkey Recipe is how easy it is to personalize. I’ve played around with different herbs and citrus fruits depending on the season and what’s in my pantry, and it always turns out fantastic. Feel free to experiment and make it yours!
- Fresh herbs variation: Fresh thyme and rosemary tossed in with the sage bring more earthy complexity. My family goes crazy for this herby spin.
- Lemon instead of orange: Using lemon rind offers a sharper citrus note – I discovered this trick when I ran out of oranges and loved the zesty brightness.
- Stuffed cavity option: Stuffing the cavity with aromatic herbs and a quartered onion adds an extra layer of savory aroma as it roasts.
- Gluten-free adaptation: Since this recipe is naturally gluten-free, it’s perfect if you’re cooking for guests with dietary restrictions.
How to Make Citrus Butter and Sage Roasted Turkey Recipe
Step 1: Dry Brine for Crispy Skin and Flavor
First things first: make sure your turkey is fully thawed—a 12-pound bird can take a couple of days in the fridge, so plan ahead. Once it’s ready, pat it dry thoroughly with paper towels. I like to place the turkey on a wire rack over a rimmed baking sheet lined with paper towels to catch drips. Then, mix kosher salt with dried sage and carefully separate the skin from the meat to rub the brine under the skin, on the breast, legs, and inside the cavity. Don’t skip rubbing the outside skin too! Place the uncovered bird in the fridge for 24 to 48 hours. This step is key for that golden, crunchy skin that I always rave about.
Step 2: Prepare the Citrus Butter and Cheesecloth
When it’s time to cook, take your turkey out of the fridge about an hour ahead to come to room temperature. While it’s resting, melt 12 tablespoons of butter in a saucepan with the orange rind over medium heat. Once it starts to sizzle and bubble, turn off the heat and let the flavors infuse for 10 minutes. In a large bowl, whisk together the Chardonnay and the cooled melted butter, then soak a folded 4-layer cheesecloth square in this mixture for 10 minutes to make a fragrant, moist cover for the turkey breast.
Step 3: Roast and Baste with Love
Preheat your oven to 425°F. Place the turkey breast-side up on a roasting pan. If you want, stuff the cavity with fresh herbs or your favorite stuffing. Truss the legs and tuck the wings under. Rub the softened butter all over the skin, then gently drape the soaked cheesecloth over the breast. Roast for 30 minutes to start sealing in juices. Baste with the remaining butter-wine mixture, then lower the heat to 350°F. Roast for about 2 hours more, basting every 30 minutes. After 2 hours, remove the cheesecloth and keep basting liberally with drippings or leftover butter and wine. Continue roasting for about one hour or until the thigh reaches 180°F. Trust your meat thermometer here—it’s the best way to avoid drying out the turkey.
Step 4: Rest and Slice
Once the turkey reaches its perfect temperature, remove it from the oven and let it rest for at least 30 minutes, up to an hour if you can wait that long. This resting period distributes the juices so every slice stays moist and tender. Then slice, serve, and watch your guests light up with joy!
Pro Tips for Making Citrus Butter and Sage Roasted Turkey Recipe
- Don’t rinse the turkey: Patting the bird dry instead of rinsing prevents unwanted moisture that can ruin crispy skin.
- Use a meat thermometer: This helps you pull the turkey out at just the right moment, keeping it moist without any guesswork.
- Baste regularly but gently: Too much opening of the oven can cool it down—do quick baste sessions every 30 minutes for even cooking.
- Brown the butter carefully: Watch it closely—it goes from browned to burnt quickly, but that nutty flavor is totally worth the attention.
How to Serve Citrus Butter and Sage Roasted Turkey Recipe
Garnishes
I like to keep the garnishes fresh and simple so they don’t compete with that rich, buttery flavor. A handful of fresh sage leaves and a few thin orange slices arranged around the platter add a pop of color and complement the citrus notes beautifully. Sometimes I toss in a few sprigs of rosemary just for the aroma—it feels festive and wholesome.
Side Dishes
This turkey pairs well with classic sides like garlic mashed potatoes, roasted root vegetables, and a crisp green bean almondine. I especially love serving it with a tangy cranberry chutney that balances the rich butter flavors perfectly. And if you want to get adventurous, a bright citrusy salad with fennel and radicchio is a fresh contrast that makes the whole meal pop.
Creative Ways to Present
For special occasions, I’ve tried carving the turkey right on a large wooden board surrounded by clusters of fresh herbs and citrus wedges, which makes for a stunning centerpiece. Another fun idea is to roast the turkey on a bed of thin orange and lemon slices to infuse even more aroma during cooking. Garnishing the serving platter with edible flowers once the turkey is sliced can really wow guests and makes the presentation feel elegant and inviting.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your feast, carefully carve the leftover meat and store it in airtight containers in the fridge. I find that placing a damp paper towel on top of the turkey slices before sealing helps retain moisture, so the leftovers stay juicy for about 3 to 4 days. The skin might lose some crispness, but the flavor remains incredible.
Freezing
If you want to freeze your turkey leftovers, wrap the slices tightly in plastic wrap and then place them into a freezer-safe bag or container. Freezing works great and keeps flavor and juiciness intact for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To warm up your leftovers without drying them out, I like to arrange the turkey slices in a baking dish, add a splash of chicken broth or the leftover butter-wine mixture, cover tightly with foil, and reheat gently in a 300°F oven until warmed through. This method keeps the meat moist and tender.
FAQs
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Can I use fresh sage instead of dried in this recipe?
Absolutely! Fresh sage works wonderfully and will give a more vibrant herbal flavor. Use about twice the amount of fresh sage as the dried called for, since dried herbs are more concentrated.
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Do I have to use Chardonnay in the butter mixture?
No, you can substitute with any dry white wine or even chicken broth if you prefer to avoid alcohol. The wine adds a nice acidity but isn’t mandatory for great flavor.
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How long should I dry brine the turkey for best results?
Ideally, dry brine for 24 to 48 hours uncovered in the fridge. The longer brine helps enhance flavor and results in much crispier skin.
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Can I stuff the turkey cavity with vegetables?
Yes! Stuffing with vegetables like onions, carrots, and fresh herbs adds more aroma, but remember this may increase cooking time slightly and affect even cooking inside.
Final Thoughts
This Citrus Butter and Sage Roasted Turkey Recipe is truly one of my favorite ways to bring people together around the table. The way the crispy, buttery skin perfectly contrasts with the tender, juicy meat creates an unforgettable centerpiece for any meal. I hope you give it a try because once you nail this recipe, it’ll become your trusted classic just like it is for me — a beautiful blend of comfort and elegance that’s irresistible every time.
Print
Citrus Butter and Sage Roasted Turkey Recipe
- Prep Time: 24 hours
- Cook Time: 4 hours 0 minutes
- Total Time: 1 day 4 hours
- Yield: 8 to 10 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Citrus Butter and Sage Roasted Turkey recipe combines the rich flavors of browned butter infused with fresh orange rind and fragrant dried sage to produce a moist and flavorful turkey with irresistibly crispy skin. Using a dry brine technique and slow roasting with aromatic Chardonnay wine basting, the turkey develops a beautifully golden exterior and tender, juicy meat, perfect for holiday feasts or special occasions.
Ingredients
Dry Brine
- 3 tablespoons kosher salt
- 1 1/2 teaspoons Stonemill Dried Sage
Main Ingredients
- 1 12-pound Butterball Turkey from ALDI
- 2 cups Exquisite Collection Chardonnay
- 12 tablespoons unsalted butter, browned and cooled to solid room temperature
- 1 orange, rind removed
- 4 tablespoons unsalted butter, at room temperature
Instructions
- Thaw and Dry Brine Preparation: Make sure your turkey is completely thawed, which typically takes about one day per 5 pounds of turkey. Plan ahead to dry brine at least overnight to ensure crispy skin and enhanced flavor.
- Mix Dry Brine: In a bowl, combine the kosher salt with the dried sage thoroughly to distribute flavors evenly.
- Apply Dry Brine: One to two days before cooking, pat the turkey dry with paper towels. Place it on a wire rack set over a rimmed baking sheet lined with paper towels. Carefully separate the skin from the meat and rub the salt and sage mixture directly onto the turkey breasts and legs. Sprinkle some inside the cavity and rub the rest all over the skin. Leave the turkey uncovered in the refrigerator for 24 to 48 hours for the dry brine to work its magic, ensuring crispy and flavorful skin.
- Preheat Oven and Prepare Turkey: When ready to cook, preheat your oven to 425°F (220°C). Remove the turkey from the refrigerator at least 60 minutes prior to roasting to reach room temperature. Pat dry again if necessary but do not rinse. Truss the legs together and tuck the wings underneath. Place the turkey breast-side up in a roasting pan. Optionally, fill the cavity with stuffing or fresh herbs like sage, thyme, and rosemary.
- Prepare Butter and Orange Infusion: In a saucepan, melt 12 tablespoons of butter together with the orange rind over medium heat until the butter starts to sizzle. Turn off the heat and let the infusion steep for 10 minutes to develop flavor.
- Soak Cheesecloth: In a large bowl, whisk together the Chardonnay and the melted butter-orange mixture. Fold a large piece of cheesecloth into a 4-layered 12-inch square, then soak it in the wine and butter mixture for 10 minutes.
- Butter the Turkey and Apply Cheesecloth: Rub the softened 4 tablespoons of room-temperature butter all over the turkey skin. Remove the cheesecloth from the liquid, wring out lightly and cover the turkey breast with it. This helps keep the breast moist during initial roasting.
- Initial Roast and Baste: Roast the turkey at 425°F for 30 minutes. Then baste with the remaining butter and wine mixture to keep the skin flavorful and moist.
- Reduce Temperature and Continue Roasting: Lower the oven temperature to 350°F (175°C). Continue roasting for 1 hour and 45 minutes to 2 hours, basting every 30 minutes with either the wine and butter basting liquid or the pan drippings to build a golden crust and juicy meat.
- Remove Cheesecloth and Final Roast: After approximately 2 hours total cooking time, carefully remove the cheesecloth. Baste the turkey generously with drippings or leftover basting mixture and roast for an additional 60 minutes until the internal thigh temperature reaches 180°F (82°C), indicating the turkey is fully cooked.
- Rest and Serve: Remove the turkey from the oven and let it rest for 30 to 60 minutes. This allows juices to redistribute, resulting in tender, juicy slices ready for carving and serving.
Notes
- Dry brining the turkey uncovered is essential for achieving crispy skin by drying out the surface before roasting.
- Do not rinse the turkey after dry brining to avoid washing away the seasoning and drying out the meat.
- Allowing the turkey to come to room temperature before roasting ensures even cooking.
- Using browned butter infused with orange rind adds a rich, nutty, and citrusy flavor to the turkey.
- Covering the breast with cheesecloth soaked in the Chardonnay bath keeps the meat moist during the initial high-heat roasting phase.
- Basting regularly helps develop a deep golden color and adds moisture throughout cooking.
- Resting the turkey is crucial for juicy meat; don’t skip this step.
- If stuffing the turkey, ensure the stuffing reaches a safe temperature before serving.
Nutrition
- Serving Size: 1/10 of turkey
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 120mg
