• Prep Time: 20-minutes
  • Cooking Time: 3-hours
  • Serves: 8-10 servings

Lemon Sage Butter Roasted Turkey Recipes

  • Recipe Submitted by on

Category: Healthy Recipes, Vegetables

 Ingredients List

  • One 10-15 pound turkey
  • 3/4 cup butter
  • zest of one lemon, finely minced
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 2 tbsp chopped fresh sage, (or 1 tsp dry sage if fresh is unavailable)
  • 1/2 clove fiinely minced garlic (optional)
  • 1/2 lemon
  • 3 springs fresh sage
  • 1 small onion, or large shallot cut in chunks


1. Preheat oven to 350 degrees F.

2. Beat together the butter, lemon zest, salt, pepper, sage and minced garlic until well combined.

3. Loosen the skin on the breasts and thighs of the turkey by very gently pushing your fingers between the skin and the meat. Be careful not to tear the skin.

4. Using about a tablespoon of the lemon sage butter at a time, gently push it under the skin all over the turkey.

5. Pat the outside of the turkey to distribute the butter as evenly as you can all over the bird.

6. Place the onion (or shallot), lemon and sage sprigs in the microwave for a minute or so to get them heated before stuffing them into the body cavity of the turkey. Preheating them helps these aromatics begin to immediately start infusing their flavors as the turkey roasts.

7. Tie the turkey legs together with butcher string and tuck the wing tips under the turkey.

8. Place the turkey on a roasting rack and roast UNCOVERED until the turkey is completely cooked. It is not necessary to baste this turkey.

9. Turkey generally takes about 20 minutes per pound to be completely cooked but sometimes an unstuffed bird will roast more quickly. I ALWAYS use a meat thermometer to ensure that the internal temperature at the center of the thickest part of the breast and thighs has reached 170 degrees F. Avoid hitting a bone with your thermometer as this can give an inaccurate reading.

10.ALWAYS let your turkey rest under a tent of aluminum foil for 20 minutes before carving. This step is essential for a juicy turkey; carving a turkey too early can result in drier meat, especially breast meat.

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