How do you keep a roast turkey moist?

To keep a roast turkey moist, coat it generously with sage infused butter under the skin and on the surface. Basting the bird every 30 minutes with its own pan juices during roasting helps retain moisture. Letting the turkey rest after cooking is also key to locking in juices.

Can I use dried sage instead of fresh in sage butter?

Yes, you can substitute dried sage for fresh, though the flavor will be more concentrated. Use about one third the amount (e.g., 1 tablespoon dried instead of 3 tablespoons fresh). Fresh sage offers brighter, more aromatic results but dried works in a pinch.

What temperature should I roast a turkey with sage butter?

Roast your sage butter turkey at 325°F (163°C) . This low and slow approach allows the flavors to infuse deeply while ensuring even cooking. The turkey is done when a meat thermometer reads 165°F (74°C) in the thickest part of the thigh.

Should I put butter under the turkey skin?

Absolutely. Placing sage butter under the turkey skin is one of the best techniques for locking in flavor and moisture. It allows the herbs to season the meat directly while promoting beautifully crisped skin on top.

What sides go best with sage butter roast turkey?

Classic holiday sides like mashed potatoes, roasted vegetables, cranberry sauce, herb stuffing, and dinner rolls pair wonderfully with sage butter roast turkey. Sweet options like Cranberry Orange Bread or Butternut Squash Soup complement the herbal butter perfectly.

Can I prep the sage butter turkey ahead of time?

Yes! You can prepare the sage butter and season the turkey up to 24 hours in advance. Keep it refrigerated and tightly wrapped. This advance prep helps the flavors penetrate more deeply and saves time on the big day.

Sage Butter Roast Turkey – The Best Golden Roast Recipe Ever!

Description

A rich and flavorful roast turkey slathered with herbaceous sage butter and slow roasted to golden perfection. This holiday centerpiece delivers crispy skin, juicy meat, and the comforting aroma of fresh sage in every bite. Ideal for Thanksgiving, Christmas, or any festive gathering.

Ingredients

1 whole turkey (12–14 lbs), thawed
1 cup unsalted butter, softened
3 tablespoons fresh sage, finely chopped
4 garlic cloves, minced
1 large onion, quartered
1 lemon, halved
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons olive oil
Fresh rosemary and thyme sprigs (for cavity and garnish)

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Instructions

Preheat oven to 325°F (163°C).
Remove giblets from the turkey. Pat the turkey dry with paper towels.
Season the turkey cavity with salt and pepper. Stuff with onion quarters, lemon halves, and fresh herbs.
In a bowl, mix softened butter with sage and minced garlic.
Gently loosen the skin over the turkey breast and spread half of the sage butter mixture underneath the skin.
Rub the remaining butter mixture all over the surface of the turkey.
Tuck the wings under the bird and tie the legs together using kitchen twine.
Place the turkey on a rack in a roasting pan. Drizzle olive oil on top.
Roast in the preheated oven for approximately 3 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Baste the turkey every 30 minutes with pan juices to keep it moist.
Once cooked, remove from the oven and tent loosely with foil. Let rest for 30 minutes before carving.

Notes

For extra crispy skin, increase oven temperature to 400°F during the last 20 minutes of roasting.
Leftover turkey makes excellent sandwiches, soups, or salads.
You can make the sage butter a day in advance to enhance flavor.

Prep Time: 25 minutes
Cook Time: 3 hours
Category: Main Dish
Method: Roasting
Cuisine: American