Roast Turkey With Fresh Sage
Fresh sage leaves are tucked under the skin of this turkey, making it look and taste delicious.
Ingredients
- 1 14-pound turkey
- 2 tbsp butter
- 8 to 12 fresh sage leaves
- kosher salt and freshly ground black pepper
- ½ tsp dried rubbed sage
- ½ tsp dried leaf thyme
- chicken broth or water, for the pan
Recommended Equipment
Instructions
- Preheat the oven to 425 F.
- Pat the turkey skin and cavity dry with paper towels.1 14-pound turkey
- Place the turkey, breast side up, on a rack in a roasting pan and rub all over with butter. Gently push several whole sage leaves under the skin. Season inside and out with salt and pepper.2 tbsp butter | kosher salt and freshly ground black pepper | 8 to 12 fresh sage leaves
- Sprinkle lightly with dried rubbed sage and thyme.1/2 tsp dried rubbed sage | 1/2 tsp dried leaf thyme
- Using kitchen twine, secure the wings close to the body and secure the ends of the legs together.
- Pour about 1/2-inch of chicken broth or water into the bottom of the roasting pan.chicken broth or water
- Roast the turkey for 15 minutes, then reduce the oven temperature to 325 F.
- Cover the turkey loosely with foil and roast for about 3 to 4 hours longer, or until at least 165°F, and preferably about 175°F in the thigh. The minimum safe temperature for turkey (USDA) is 165 F.*
- Remove the foil about 30 minutes before the turkey is done.
Notes
*If stuffed, the turkey stuffing must reach at least 165°F in the center. Even if the turkey tests done, continue cooking until the dressing reaches 165°F.
Nutrition
Calories: 333kcalCarbohydrates: 0.002gProtein: 33gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gTrans Fat: 0.1gCholesterol: 122mgSodium: 132mgPotassium: 1mgSugar: 0.002gVitamin A: 58IUCalcium: 1mgIron: 0.001mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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