Butter Sage Turkey Recipe
Butter and Sage Roasted Turkey - a savory and delicious Thanksgiving turkey recipe that is easy to make and Whole30-friendly!
Ingredients
- 15 pound whole turkey adapt the recipe for any size
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 heads garlic cut off bottoms and peel off loose skin
- 1 large yellow onion cut into large chucks
- 2-3 sprigs fresh sage
- 1½ sticks butter softened (sub ghee)
- 2 tablespoon dried sage
Instructions
- Prep: Preheat oven to 325℉. Ensure 15 pound whole turkey is fully thawed. Remove from package (ensure to remove any gravy & giblet packet from cavity) and place on a large plate. Pat dry with a clean paper towel and place on a roasting pan with a roasting rack.
- Season: Combine 1 tablespoon kosher salt and 1 tablespoon ground black pepper in a small bowl and then rub on the inside of the turkey.
- Stuff the Turkey: Stuff the turkey cavity with 2 heads garlic, onion and 2-3 sprigs fresh sage.
- Butter Mixture: Take a softened ½ stick butter (or ghee) and add 1 tablespoon dried sage - stir to combine. Rub some of the butter mixture under the skin at the top of the turkey breast (as far as you can go) and then the rest all over the outside of the turkey. Sprinkle entire turkey with salt and pepper.
- Bake: Wrap wings with foil so they don't burn and then remove 45 minute before its done cooking. Add ½ cup water (or chicken broth/turkey broth) to the pan. Loosely tent with foil and place in oven, middle rack. Roast for 14-16 minutes per pound or until the internal temperature is 165℉. If it is not fully cooked, continue cooking for 15 minute increments until the internal temp does reach 165℉.
- Baste: Melt remaining stick of butter (or ghee) and add 1 tablespoon dried sage. Use this mixture to baste the turkey ever ½ hour - you can also use the drippings after a while.
- Rest + Serve: Let rest 20 minutes and then carve and enjoy!
Notes
- Meat thermometer: I highly recommend getting a internal meat thermometer to help ensure the bird had reached 165 degree F internal temp.
- Additional butter: You may need an additional 1/4 cup of butter if you want to go heavy on the basting, or you can use juices from the pan – personal preference!
- Gravy: don't forget to use any leftover drippings to make some homemade turkey gravy!
- Leftovers: We love this leftover turkey wild rice soup!
Nutrition
Calories: 546kcal | Carbohydrates: 2g | Protein: 70g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 899mg | Potassium: 758mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 3mg
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