Oven-Roasted Turkey with Sage and Citrus Butter

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A tender, juicy turkey roasted with a fragrant sage and citrus butter that enhances the traditional Thanksgiving centerpiece. This American-inspired Thanksgiving recipe, ready in about 240 minutes, pairs whole turkey, unsalted butter, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 pounds whole turkey
• 1 cup unsalted butter
• 2 tablespoons, finely chopped fresh sage leaves
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 4, minced garlic cloves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large, quartered yellow onion
• 3 large, cut into 2-inch pieces carrots
• 3, cut into 2-inch pieces celery stalks
• 2 cups chicken broth

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Instructions

1. Step 1: Preheat oven to 325°F. In a small bowl, combine 1 cup unsalted butter, 2 tablespoons finely chopped fresh sage leaves, 1 tablespoon orange zest, 1 tablespoon lemon zest, 4 minced garlic cloves, 2 teaspoons salt, and 1 teaspoon black pepper until smooth.
2. Step 2: Pat dry the 12-pound whole turkey with paper towels and gently loosen the skin over the breast and legs. Spread half of the butter mixture under the skin, spreading evenly, and rub the remaining butter all over the outside of the turkey.
3. Step 3: Place the turkey breast side up on a rack in a roasting pan. Scatter 1 large quartered yellow onion, 3 large carrots cut into 2-inch pieces, and 3 celery stalks cut into 2-inch pieces around the bird. Drizzle 2 tablespoons olive oil over vegetables.
4. Step 4: Pour 2 cups chicken broth into the bottom of the pan to keep the environment moist. Tent the turkey loosely with foil and roast for 2 hours.
5. Step 5: Remove foil and continue roasting for an additional 1 to 1.5 hours, basting every 30 minutes with pan juices, until a meat thermometer inserted into the thickest part of the thigh registers 165°F and the skin is golden brown.
6. Step 6: Remove turkey from oven and let rest for 20 minutes before carving to allow juices to redistribute.