Roast Turkey With Orange and Sage
- Total Time
- About 3 hours, plus resting
- Rating
- Comments
- Read comments
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Ingredients
- 112- to 14-pound turkey, giblets removed
- ½cup unsalted butter, at room temperature
- Zest of 1 orange
- 2tablespoons chopped fresh sage
- 2cloves garlic, minced
- 1tablespoon kosher salt, plus more to taste
- 1teaspoon freshly ground black pepper, plus more to taste
- ½of a 750-milliliter bottle dry white wine
- 2cups orange juice
- 10 to 12fresh sage leaves
Nutritional analysis per serving (10 servings)
753 calories; 33 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 91 grams protein; 1038 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey’s skin at the neck and gently use your hand to separate skin from breast meat. Rub about half of the compound butter under the skin, covering the breast meat. Rub the rest of the butter over the skin of the turkey and season with a little more salt and pepper.
- Step 2
Fold the wings of the turkey under the bird, and tie its legs together with butcher’s twine. Pour the wine and orange juice into the roasting pan, scatter the sage leaves over the liquid and carefully slide the pan into the oven.
- Step 3
Roast for about 2 to 3 hours, basting bird every 30 minutes with drippings. Start checking the bird 1 hour and 45 minutes into cooking, and tent it with foil if skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Private Notes
Comments
Hello, this sounds delicious. I was wondering how I could modify the recipe for a 17-20 lb bird? Thanks!
I'm wondering how to cook this bird if you are spatchcocking. Would you still use the rack or lay the bird flat on the pan? Would you need to brown the skin in a skillet before popping it into the oven? Also, would it harm anything to season the bird with salt (or put it in a brine) a day or two before cooking?
How come nobody is answering these people’s questions?? They would probably like an answer before Thanksgiving.
Great combination of herbs for buttering the skin. But 450 for 3 hours will be way too much. And the orange juice just burns in the bottom of the pan making it impossible to use any drippings for gravy.
The bird was delicious. I did turn the oven down because I felt like it was cooking too quickly to finish the sides. My big problem was the drippings. The liquid in the bottom evaporated and burned even though I added water a few times. The drippings were acrid so I ended up using duck fat I had on hand for gravy. I wondered if it was the orange juice because I’ve never had that happen before.
This turkey turned me into a believer. I actively campaigned to have chicken this year but my husband was insistent it went against tradition. In prior years I’ve done Samin’s buttermilk turkey and have been disappointed - the buttermilk chicken is just so much better. This year I followed this recipe for a 9.5lb turkey that I dry brined in salt overnight. I did not alter any of the amounts for butter, wine, oj, etc. After an hour it was looking dark so I moved to 350 per other commenters advice. The result was the most juicy, fragrant, delicious turkey I’ve ever cooked or eaten. The juice made a fantastic gravy when reduced and thickened with a little flour. This will be our turkey recipe forever.