If you’ve been hunting for that perfect turkey recipe that’ll wow your family and friends with juicy, flavorful meat and a beautifully crisp skin, you’re going to love this one. This Citrus Butter and Sage Roasted Turkey Recipe is exactly what I turn to when I want a showstopper centerpiece that’s surprisingly easy to make. The bright citrus and earthiness of sage combined with browned butter create a roast turkey that’s bursting with flavor and keeps you coming back for more. Trust me, you’ll want to read on because this recipe has become a staple in my holiday and special occasion cooking.
Why You’ll Love This Recipe
- Delectably Crispy Skin: The dry brine method locks in moisture and delivers buttery, golden skin you’ll want to snap a picture of before anyone digs in.
- Bright Citrus & Savory Sage: The subtle orange and herbal sage flavors make every bite perfectly balanced and refreshing.
- Easy Prep, Big Impact: With some advance planning, you’ll have a deeply flavored turkey that feels fancy but isn’t complicated.
- Make Ahead Friendly: The dry brine helps you prep in advance, freeing up your cooking day for stress-free roasting.
Ingredients You’ll Need
Each ingredient in this recipe works together to create a rich, aromatic turkey roasting experience. The key is good quality butter and fresh sage—plus a lovely splash of Chardonnay to brighten things up. When shopping, I always pick a turkey size that fits my crowd but remember, the dry brine step means you’ll want enough fridge space for a couple of days.
- Kosher salt: Important for the dry brine to tenderize and season deep inside the meat.
- Dried sage (Stonemill is my go-to): Offers that warm, woodsy flavor that pairs perfectly with turkey.
- Butterball Turkey (about 12 pounds): I love Butterball from ALDI for consistent tender meat and great flavor.
- Chardonnay (Exquisite Collection recommended): Adds subtle fruitiness to the basting butter for enhanced flavor.
- Butter (unsalted, room temperature) and browned butter: Browning the butter adds nutty richness that takes this roast to the next level.
- Orange rind: Gives that fresh citrus note without overpowering the turkey.
Variations
I’ve played around with this Citrus Butter and Sage Roasted Turkey Recipe quite a bit, and what’s great is how easy it is to tailor to your taste or dietary needs. Feel free to swap in different herbs or add zest from other citrus fruits like lemon or grapefruit for a fun twist. Make it your own!
- Herb Variations: Sometimes I swap sage for thyme or rosemary depending on what I have on hand; all three give lovely aromatics.
- Alcohol-Free Version: Instead of Chardonnay, use chicken broth with a splash of orange juice for a family-friendly version.
- Smaller Turkey or Turkey Breast: Adjust cooking time accordingly; this recipe scales nicely and still turns out juicy.
- Stuffed Cavity: I’ve stuffed the turkey with a mix of fresh sage, onions, and garlic which adds a subtle depth, but it’s just as delicious plain inside.
How to Make Citrus Butter and Sage Roasted Turkey Recipe
Step 1: Dry Brine for Crispy, Flavorful Skin
First things first, make sure your turkey is completely thawed. I learned the hard way that rushing this step never ends well! A full day per 5 pounds is a good rule of thumb. Once thawed, pat the turkey completely dry with paper towels. Then, mix kosher salt with dried sage and gently separate the skin from the breast and legs. Rub the dry brine all over the meat and skin, making sure to sprinkle some inside the cavity too. Place it on a wire rack on a rimmed baking sheet and pop it uncovered into the fridge for 24 to 48 hours. This magic step really locks in moisture and crisps up the skin like no other.
Step 2: Infuse the Butter and Prepare for Roasting
About an hour before roasting, take your turkey out to come to room temperature; this helps it cook evenly. Meanwhile, brown 12 tablespoons of butter in a saucepan with the orange rind—you’ll want to watch it closely so it doesn’t burn but gets that rich nutty aroma. Once browned, let it cool and then whisk together with your Chardonnay. This citrus butter mixture is going to be your turkey’s best friend during roasting. Soak a folded cheesecloth in this mixture for a full 10 minutes—this keeps the turkey moist while imparting lots of flavor.
Step 3: Roast and Baste for Juicy, Aromatic Perfection
Place your turkey breast-side up in a roasting pan. I always tuck the wings underneath to prevent burning. If you like, add fresh herbs or stuffing in the cavity for extra aroma. Rub the turkey with softened butter, then cover the breast with the soaked cheesecloth. Roast at a high heat of 425°F for the first 30 minutes—that initial blast helps jumpstart the crisping process. Then reduce the oven to 350°F and roast for about 2 hours, basting every 30 minutes with the butter and wine mixture or the pan drippings. When you get close to the end, gently remove the cheesecloth and baste liberally for another hour until the thigh temperature hits 180°F. Let it rest for at least 30 minutes—you’ll be so glad you waited!
Pro Tips for Making Citrus Butter and Sage Roasted Turkey Recipe
- Dry Brining Is Key: Leaving the turkey uncovered in the fridge dries out the skin for maximum crispiness—don’t skip this step!
- Use a Thermometer: To avoid overcooking, I always rely on a meat thermometer to check the internal thigh temperature at 180°F.
- Baste, But Don’t Overdo It: Basting every 30 minutes keeps the skin shiny and flavorful, but letting it roast uncovered towards the end helps crisp it up.
- Rest Before Carving: Letting the turkey rest allows the juices to redistribute, making your slices moist and tender every time.
How to Serve Citrus Butter and Sage Roasted Turkey Recipe
Garnishes
I like to keep garnishes simple but fresh—sprigs of fresh sage and some thin orange slices scattered around the platter add just the right touch of elegance and an extra hit of aroma. It makes for a pretty presentation and enhances that citrus-herb vibe from the roast itself.
Side Dishes
My family goes crazy for this turkey paired with creamy mashed potatoes, roasted garlic green beans, and a tangy cranberry relish. If you want to keep it seasonal and on point, try a side of maple-glazed roasted carrots or a fresh autumn salad with toasted pecans and dried cranberries.
Creative Ways to Present
For a festive occasion, I’ve arranged the sliced turkey artfully on a large wooden board surrounded by whole roasted garlic cloves, wedges of roasted oranges, and a scattering of fresh sage leaves. It turns the meal into a visual feast and gets everyone excited to dig in!
Make Ahead and Storage
Storing Leftovers
After the big meal, I always wrap leftovers tightly in foil or store them in an airtight container in the fridge. This Citrus Butter and Sage Roasted Turkey stays moist and flavorful for up to four days, perfect for turkey sandwiches or reheated dinners.
Freezing
I’ve frozen carved turkey from this recipe by placing portions in freezer-safe bags with parchment paper between slices to prevent clumping. Freezing for up to three months works well and lets you enjoy turkey without having to cook a whole bird again.
Reheating
To reheat, I gently warm sliced turkey covered with foil in a low oven (about 300°F) for 15 to 20 minutes, sometimes adding a splash of broth to keep it juicy. Microwave works in a pinch but I prefer the oven method to avoid rubbery texture.
FAQs
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Can I use fresh sage instead of dried sage in the Citrus Butter and Sage Roasted Turkey Recipe?
Absolutely! Fresh sage can be used instead of dried sage. I recommend bruising the fresh sage leaves slightly to release their oils, and you might need to adjust the amount since fresh herbs are less concentrated. About 2 tablespoons of fresh chopped sage will substitute well for 1 1/2 teaspoons of dried.
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How long should I dry brine the turkey for this recipe?
I’ve found that brining the turkey uncovered in the fridge for 24 to 48 hours produces the best results, offering crispy skin and juicy meat. If you’re short on time, even 12 hours helps, but 24+ hours is ideal.
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Do I have to use Chardonnay in the Citrus Butter and Sage Roasted Turkey Recipe?
You don’t have to use Chardonnay if you prefer not to cook with alcohol. A mild chicken broth mixed with a bit of fresh orange juice works beautifully and keeps the citrus flavor while making it family-friendly.
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What if my turkey is larger or smaller than 12 pounds?
You can absolutely scale this recipe up or down. Cooking times will need adjustment—plan about 13 minutes per pound at 350°F after the initial high-heat roasting. A meat thermometer is your best friend to ensure juiciness without overcooking.
Final Thoughts
I absolutely love how this Citrus Butter and Sage Roasted Turkey Recipe turns out every single time—crispy skin, juicy tender meat, and that beautiful blend of citrus and herb that feels both comforting and special. When I first tried this technique of dry brining with sage and citrus butter, it completely changed my turkey roasting game. If you’re looking to impress without stress, this recipe is your new best friend. So grab your turkey, set aside some time to brine, and get ready for some seriously happy guests around your table!
Print
Citrus Butter and Sage Roasted Turkey Recipe
- Prep Time: 24 hours
- Cook Time: 4 hours 30 minutes
- Total Time: 1 day 4 hours 30 minutes
- Yield: 8 to 10 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Citrus Butter and Sage Roasted Turkey recipe features a flavorful dry brine with sage and kosher salt, enhanced by a luscious orange-infused browned butter and Chardonnay baste. Slow roasted to juicy perfection with crispy golden skin, this turkey is an elegant centerpiece 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 butter, browned and cooled to solid room temperature
- 1 orange, rind removed
- 4 tablespoons unsalted butter, at room temperature
Instructions
- Thaw and Dry Brine: Ensure the turkey is completely thawed, which typically takes one day per 5 pounds. Pat the turkey dry thoroughly with paper towels. In a bowl, mix kosher salt and dried sage. Carefully separate the skin from the breast and legs, then rub the dry brine directly onto the meat, inside the cavity, and all over the skin. Place the turkey uncovered on a wire rack set over a rimmed baking sheet in the refrigerator for 24 to 48 hours to dry brine and enhance flavor and skin crispiness.
- Preheat Oven and Prepare Turkey: Remove the turkey from the fridge at least 60 minutes before roasting to come to room temperature. Preheat the oven to 425°F. Pat the turkey dry if necessary, then truss the legs 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.
- Make Citrus Butter Baste: In a saucepan, melt the 12 tablespoons of browned butter with the orange rind over medium heat until sizzling. Turn off heat and let the mixture steep for 10 minutes, infusing the butter with orange flavor.
- Prepare Cheesecloth and Basting Liquid: In a large bowl, whisk together the Chardonnay and the orange-butter mixture. Fold a piece of cheesecloth to create a 4-layer 12-inch square and soak it in the wine-butter mixture for 10 minutes.
- Apply Butter and Cheesecloth: Rub the softened 4 tablespoons of unsalted butter all over the turkey. Remove the cheesecloth from the liquid and gently wring out excess. Drape the cheesecloth evenly over the turkey breast to protect it during the initial high-heat roasting.
- Initial Roast and Basting: Roast the turkey at 425°F for 30 minutes. Baste with the remaining wine-butter mixture from the bowl to keep it moist and flavorful.
- Reduce Heat and Continue Roasting: Lower the oven temperature to 350°F and roast for about 1 hour 45 minutes to 2 hours. Baste every 30 minutes with the wine-butter mixture or pan drippings to maintain moisture and enhance flavor.
- Remove Cheesecloth and Final Roast: Gently remove the cheesecloth after 2 hours. Continue roasting the turkey for an additional 60 minutes, basting liberally with pan drippings or leftover butter and wine mixture. Roast until the internal thigh temperature reaches 180°F for safe doneness.
- Rest the Turkey: Remove the turkey from the oven and allow it to rest, tented loosely with foil, for 30 to 60 minutes. This resting step ensures juices redistribute, resulting in moist, tender slices when carving.
Notes
- Plan ahead for thawing and dry brining—this process takes 1 to 2 days but significantly improves flavor and skin texture.
- Do not rinse the turkey after brining to preserve seasoning and prevent excess moisture.
- Use a meat thermometer to check for an internal temperature of 180°F in the thigh for fully cooked turkey.
- The cheesecloth soaked in wine and butter helps keep the breast moist and prevents over-browning during the high-heat start.
- Resting the turkey before carving is essential for juicy meat.
Nutrition
- Serving Size: 1/10th of turkey
- Calories: 480
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 130 mg
