Traditional recipes

Sage and Rosemary Roasted Turkey Recipe

Sage and Rosemary Roasted Turkey Recipe

Suzanne Goin, the chef at Lucques in Los Angeles, California, slathers her turkey with a roasted garlic butter, then adds lots of fresh herbs before the bird goes into the oven, yielding a bird with lots of flavor.

Adapted from Suzanne Goin.


For the brine:

2 tablespoons juniper berries

2 tablespoons allspice berries

1 tablespoon fennel seeds

1/3 cup granulated sugar

1/2 cup kosher salt

2 cloves

2 bay leaves

2 dried chilies

1 onion, sliced

1/2 bulb fennel, sliced

1 carrot, peeled and sliced

4 sprigs thyme

4 sprigs sage

4 sprigs rosemary

4 sprigs flat-leaf parsley

For the garlic butter:

2 heads garlic

1 pound unsalted butter, softened

2 tablespoons roughly chopped sage

2 tablespoons roughly chopped rosemary

1 tablespoon lemon zest

For the turkey:

One 14-pound heirloom turkey

5 large branches rosemary

10 sprigs thyme

8 large sprigs sage

1/4 pound unsalted butter, sliced


For the brine:

Coarsely crush the juniper berries in a mortar. Repeat with the allspice and then the fennel seeds.

Dissolve the sugar and salt in 2 cups hot water in a large, very clean container. Add the juniper berries, allspice berries, fennel seeds, cloves, bay leaves, chilies, onion, fennel, carrot, thyme, sage, rosemary and parsley sprigs. Add 3 quarts very cold water and stir to combine.

For the garlic butter:

Preheat the oven to 400 degrees.

Wrap the garlic cloves in aluminum foil and bake in the oven for about 45 minutes until soft. When the garlic has cooled, carefully squeeze the softened roasted garlic from inside the cloves. Combine with the butter, herbs, lemon zest, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

For the turkey:

Place the turkey in the brine for 36 hours, making sure it’s completely submerged. Remove the turkey from the brine after 36 hours and pat it dry completely (inside and out) with paper towels. Be sure to take the turkey out of the refrigerator 1 hour before cooking so it can come to room temperature and will cook more evenly.

Preheat the oven to 425 degrees.

Carefully use your hands to loosen the turkey skin, starting at the breast and then loosening the skin on the legs. Spread 3/4 of the garlic butter evenly under the turkey skin. Stuff the turkey and then tuck the wings behind the back and tie the legs together loosely with kitchen string so the turkey holds its shape.

Scatter 3 sage, 6 thyme, and 3 rosemary sprigs on a roasting rack set in a roasting pan. Place the turkey on top letting the herbs peek out from underneath. Slather the remaining garlic butter over the top of the turkey. Break the remaining herbs into 3 inch pieces and scatter them over-tucking a few in between the wings and thighs. Place the sliced butter on top.

Roast the turkey for 1 hour, basting after 30 minutes. Turn the heat down to 300°F and roast another 2–2 1/2 hours (basting every 15 minutes) until a meat thermometer inserted into the thickest part of the thigh registers 160°F. You can also test by inserting a skewer or paring knife into the thigh and checking that the juices run clear.

If at any point the turkey starts to get too brown cover it with an aluminum foil “tent”. Let the turkey rest at least 30 minutes before carving.

Recipe Summary

  • 1 turkey (about 12 pounds), thawed if frozen, rinsed and patted dry
  • 1/2 cup chopped parsley
  • 1 tablespoon chopped fresh rosemary, plus 3 sprigs
  • 1 tablespoon chopped fresh sage leaves
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 8 cloves garlic, finely chopped (3 tablespoons)
  • 5 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 lemons, poked all over with a fork
  • 1 quart apple cider

Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck refrigerate until ready to make broth.

Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).

In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.

Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.

Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up rub with remaining tablespoon oil season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

Sage and Rosemary Roasted Turkey Recipe - Recipes

1 day prior to cooking, pat the turkey dry with clean paper towels and place on a rimmed baking sheet. Sprinkle and rub evenly with salt, pepper and smoked paprika on the outside and inside the cavity, then prepare your butter mix.

To prepare the butter mix: combine butter, garlic, chopped rosemary, mustard, and orange zest in a small bowl.

Starting at the neck cavity, insert two fingers between skin and meat, gently loosening the skin along the breast. Push gently until most of the skin is loosened. Repeat on the other side with the thighs and drumsticks.

Rub the butter mix under the loosened skin, evenly spreading it into the breast and legs. Refrigerate overnight uncovered.

Remove the turkey from the refrigerator and let stand for 1 hour at room temperature.

Preheat the oven to 350 degrees F.

Stuff the cavity of your turkey with orange, rosemary sprigs, and thyme sprigs. Lift the wing tips up and over the back tuck under the turkey. Drizzle with olive oil the secure the legs with kitchen string, to keep the stuffing intact.

Wrap your turkey with foil, make sure it is covered nicely, then roast for 3 hours.

Take the foil off, and turn up the heat to 450 degrees F. Continue cooking for 30 minutes.

Check your turkey with a thermometer inserted into the thickest part of the breast and innermost part of the thigh, it should reach 165 degrees F.

Transfer your turkey to a carving platter, keeping the drippings from the baking sheet for your gravy.

Leave to rest for 20 minutes. Garnish with fresh sprigs of rosemary and thyme, and orange slices before you serve. Enjoy!


    1. 1. Remove the turkey from the refrigerator 1 hour before roasting.
    2. 2. Combine the butter, parsley, sage, rosemary, and thyme in a food processor and process until smooth. Season with salt and pepper.
    3. 3. Preheat the oven to 450°F.
    4. 4. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
    5. 5. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onions. Rub the entire turkey with the herb butter and season liberally with salt and pepper.
    6. 6. Scatter the remaining vegetables on the bottom of a large roasting pan. Fit a rack over the vegetables and put the turkey on top of the rack. Pour the remaining 2 cups stock into the bottom of the roasting pan and carefully put the pan in the oven. Roast until the turkey is light golden brown, about 45 minutes.
    7. 7. Reduce the oven temperature to 350°F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, about 2 1/2 hours longer.
    8. 8. Remove the turkey from the oven, transfer to a large cutting board, and tent loosely with foil. Let rest for 30 minutes before carving.
    9. 9. Strain the stock in the bottom of the roasting pan through a strainer lined with cheesecloth or paper towels into a medium saucepan. Discard the solids. Boil the stock until reduced to a sauce consistency. Arrange the turkey on a large platter and drizzle with the reduced stock.

    Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter

    • 3 pounds turkey breast half (with skin and bones)
    • 1 onion, large quartered
    • 1 carrot, large quartered
    • 1 teaspoon dried sage
    • 1 teaspoon dried thyme
    • 1 teaspoon rosemary
    • 3 tablespoons olive oil
    • salt and pepper (to taste, optional)
    • chicken broth (or margarine, for basting, optional)

    1. Preheat oven to 400°F. Place turkey breast in roasting pan along with onion and carrot.

    2.Mix spices with olive oil. Rub turkey with olive oil.

    3. Roast turkey at 400°F for 15 minutes. Baste with margarine and chicken broth (optional).

    4. Reduce turkey temperature to 350°F and roast turkey, basting every 20 minutes with pan juices (or margarine and chicken broth), about 1 hour and 15 minutes, or until meat thermometer inserted in thick part of meat registers 165°F.


      • 1 12-14-pound turkey, giblets and neck removed, at room temperature for 1 hour
      • 3 tablespoons kosher salt
      • 1 1/2 tablespoons freshly ground black pepper
      • 6 tablespoons (3/4 stick) unsalted butter, room temperature
      • 1 tablespoon finely grated lemon zest
      • 1 tablespoon minced fresh rosemary
      • 1 tablespoon minced fresh sage leaves
      • 1 tablespoon minced fresh thyme leaves
      • 1 medium onion, quartered
      • 1 orange, quartered
      • 1 lemon, quartered

    This Turkey Recipe Has a Citrus and Herbs Twist (Trust Us, You Won't Miss Gravy)

    Courtesy of The Crock-Pot Ladies

    When you think of turkey, you probably think of your holiday bird that takes hours to make, requires constant attention, and needs prep time that you just don't want to do on a weekly basis (or even once a year). Luckily, there's an easy, no-fuss way that you can enjoy this lean protein year-round (not just during the holiday season) without all the guesswork. The secret? Your slow cooker.

    Yes, the humble slow cooker could just be the easiest way for you to enjoy turkey that's perfectly roasted and infused with delicious flavor—no basting needed.

    Case in point: The Crock-Pot Ladies, the women behind The Crock-Pot Ladies Big Book of Slow Cooker Dinners ($16.37, available for preorder on Amazon), shared this roasted turkey breast with oranges and herbs recipe with us, and we think it's an amazing way to enjoy turkey without drowning it in gravy and sugar-filled canned cranberry sauce. You'll get lean protein, vitamin C, and a flavorful mouthful in every bite, all thanks to oranges and herbs like rosemary, thyme, and sage.

    Get ready to liven up turkey in a new and exciting way!

    Roasted turkey breast with oranges and herbs recipe

    This roasted turkey breast is great for Thanksgiving or Christmas, but in all honesty it is amazing any time of year if you love roasted turkey. It's great for dinner any day of the week, and it is bursting with fresh citrus and herb flavors. Or refrigerate it after it is cooked and slice the meat thin for awesome turkey sandwiches for lunch.

    Cook Time: 5 to 7 hours on LOW

    Slow Cooker Size: 5-quart (4.7-L) or larger


    6–7 pounds (2.7–3.2 kg) skin-on bone-in turkey breast
    3 medium navel oranges (2 cut into quarters 1 zested and juiced)
    4–5 sprigs fresh thyme
    4–5 sprigs fresh rosemary
    4–5 sprigs fresh sage leaves
    1 tablespoon (15 ml) olive oil
    1 tablespoon (2 g) chopped fresh thyme
    1 tablespoon (3 g) chopped fresh rosemary
    1 tablespoon (3 g) chopped fresh sage
    ¼ teaspoon kosher salt
    ¼ teaspoon freshly ground black pepper
    1 cup (235 ml) low-sodium chicken stock, store-bought or homemade


    1 . Rinse the turkey breast under cold water in the sink and pat dry with a couple of paper towels.
    2 . Place the quartered orange slices and sprigs of thyme, rosemary, and sage in the bottom of the slow cooker.
    3 . Drizzle the olive oil and orange juice over the turkey breast and sprinkle with the chopped thyme, rosemary, sage, orange zest, salt, and pepper. Rub the oil and herbs into the skin of the turkey.
    4 . Place the turkey breast in the slow cooker on top of the oranges. Pour the chicken stock around the turkey.
    5 . Cover the slow cooker. Cook on LOW for 5 to 7 hours, or until the turkey reaches 165°F (74°C) on an instant-read thermometer.
    6 . Remove the turkey breast and tent with aluminum foil for 30 minutes to rest.
    7 . To brown the skin on the turkey, place under the broiler for 3 to 5 minutes and then tent with foil.

    NOTES: Tenting the turkey under foil and letting it rest for 30 minutes before slicing ensures the turkey breast will be nice and juicy. Don't skip this part. If you are broiling the breast to get browned skin, brown the turkey first, then tent and rest it.

    You can preorder The Crock-Pot Ladies Big Book of Slow Cooker Dinners on Amazon now for even more slow cooker recipes you'll love this holiday season and beyond!

    Recipe Summary

    • 1 (12 pound) whole turkey
    • 3 tablespoons extra-virgin olive oil
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 3 sprigs fresh rosemary
    • 2 sprigs fresh thyme
    • 2 sprigs fresh sage
    • 2 sprigs fresh oregano
    • 1 lemon, halved
    • 2 carrots, halved
    • 4 stalks celery, halved
    • 2 (32 ounce) cartons Progresso® chicken broth
    • 4 cups water
    • ¾ cup all-purpose flour
    • ¾ cup butter

    Heat oven to 375 degrees F.

    Wash the turkey, inside and out, and dry well. Coat inside and outside with olive oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey. Place cooling rack or roasting rack in bottom of large roasting pan. Place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey. Pour 4 cups (1 carton) chicken broth and water over vegetables and herbs.

    Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes. Remove turkey from the pan and let rest for 15 minutes before carving. Strain and reserve pan juices, and discard vegetables.

    While turkey is resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and 4 cups (1 carton) of chicken broth heat to boiling over high heat. Reduce the heat and let simmer until thickened and ready to serve.

    Now for the best part – seasoning and roasting the turkey! Place your turkey in a roasting pan with a v-rack to lift it off the bottom of the pan.

    Fill the turkey cavity with onions, oranges, limes and sprigs of assorted herbs (sage, thyme, rosemary, parsley).

    Tuck the wings behind the bird, tie the legs together and spread the herb butter under the skin as well as on the outside.

    Bake at 450°F for 25 minutes to crisp the skin, remove it from the oven, loosely cover the top with a tent of aluminum foil, and place it back in the oven.

    Lower the oven temperature to 350°F and roast for 2 1/2 to 3 hours, until the internal temperature of the meat reaches 165°F.

    Let the turkey rest a full 30 minutes before digging in!


    Step 1

    Preheat oven to 450°. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper. Place turkey on the rack in the pan. Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl. Rub herb butter over top of turkey and inside cavity.

    Step 2

    Place onion, orange, and lemon inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 4 cups water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 325°. Baste turkey with pan juices add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165° (juices should run clear when thermometer is removed), about 2 3⁄4 hours total.

    Step 3

    Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving

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