Sage Butter Roasted Turkey with Orange‑Apple Aromatics

Ingredients

• 20 lb Whole turkey, thawed (Remove giblets and neck; pat dry)
• 1 cup Unsalted butter, softened (2 sticks, room temperature)
• 2 tablespoons Fresh sage leaves (Finely chopped; plus extra whole leaves for cavity)
• 1 orange Orange zest (Finely grated with microplane)
• 1 teaspoon Salt (Kosher or sea salt)
• ½ teaspoon Black pepper (Freshly ground)
• 1 piece Large onion (Quartered, placed in cavity)
• 2 pieces Sweet apples (e.g., Granny Smith) (Cored and quartered, placed in cavity)
• 1 tablespoon Fresh thyme leaves (Roughly chopped, added to cavity)
• 30 inches Butcher twine (For tying wings and legs)
• 1 sheet Aluminum foil (Heavy duty, to cover turkey for first 1½ h)
• 1 piece Meat probe thermometer (Insert into leg joint; target 155 °F (breast) / 165 °F (leg))

Instructions

1. Bring Turkey to Room Temperature

   Remove the turkey from the refrigerator and let it sit on the counter for about 1 hour so it reaches roughly 56 °F before seasoning.

   Time: PT1H

2. Tie Wings and Create a Wing Rack

   Using butcher twine, tie the wing tips together and then loop the twine around the wing tips to form a makeshift rack. Tie the legs securely with a few extra knots to keep them flat.

   Time: PT10M

3. Trim Excess Skin and Tie Legs

   Remove any loose skin around the breast and legs. Trim excess skin with kitchen shears and re‑tie the legs with twine to keep the cavity open for stuffing.

   Time: PT10M

4. Make Sage Butter

   In a mixing bowl combine the softened butter, chopped sage, orange zest, salt and pepper. Mix until a smooth herb butter forms.

   Time: PT5M

5. Slip Butter Under the Skin

   Gently separate the skin from the breast meat using your fingers, creating a pocket. Rub the sage butter thoroughly under the skin, covering the entire breast area.

   Time: PT10M

6. Stuff the Cavity

   Fill the cavity with quartered onion, apple pieces, a few sprigs of thyme and a couple of whole sage leaves. Do not over‑pack; the cavity should be loosely filled.

   Time: PT5M

7. Season the Exterior

   Lightly season the outside of the turkey with additional salt and pepper. No need for a heavy coating; the butter underneath will keep it moist.

   Time: PT2M

8. Preheat Oven

   Preheat the oven to 325 °F (165 °C).

   Time: PT15M

   Temperature: 325°F

9. Insert Probe Thermometer

   Insert the meat probe into the thickest part of the thigh, right at the leg joint, avoiding bone. Set the target temperature to 155 °F for the breast (the thigh will finish at ~165 °F).

   Time: PT2M

10. Place Turkey on Rack and Cover with Foil

    Set the turkey breast‑side up on the rack inside the roasting pan. Loosely tent the bird with heavy‑duty aluminum foil.

    Time: PT5M

11. Roast Covered (First 1½ h)

    Roast the turkey in the preheated oven, covered with foil, for 1 hour 30 minutes.

    Time: PT1H30M

    Temperature: 325°F

12. Roast Uncovered (Until Done)

    Remove the foil and continue roasting until the probe reads 155 °F in the breast (about 2 more hours for a 20 lb bird).

    Time: PT2H

    Temperature: 325°F

13. Rest the Turkey

    Transfer the turkey to a cutting board and let it rest, loosely covered with foil, for 30 minutes before carving. This allows juices to redistribute.

    Time: PT30M

14. Carve the Turkey

    Using a boning knife, remove the legs, then slice the breast meat against the grain. Keep the dark meat together for later use (sandwiches, salads).

    Time: PT15M

15. Serve and Store

    Arrange the carved pieces on a platter, garnish with extra orange zest, sage leaves, or cranberries if desired. Store leftovers in airtight containers.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g