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
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 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
