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Citrus Butter and Sage Roasted Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 123 reviews
  • Author: Lisa
  • 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

Scale

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

  1. 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.
  2. Mix Dry Brine: In a bowl, combine the kosher salt with the dried sage thoroughly to distribute flavors evenly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://yumyy.com/citrus-butter-and-sage-roasted-turkey-recipe/