Turkey with Lemon-Sage Butter

By Dixie8686

Recipes & Menus | recipes

Turkey with Lemon-Sage Butter
This easy-to-cook bird shows off the traditional flavors of the holiday; it's one of our favorites.

10–12 Servings

Recipe by The Bon Appétit Test Kitchen

November 2011

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature, plus 1/4 cup (1/2 stick), melted, for basting
• 1/4 cup finely chopped fresh sage
• 2 teaspoons freshly grated lemon zest
• 1 teaspoon paprika
• 1 12–14 pound turkey, patted dry
• Kosher salt and freshly ground black pepper
• 2 lemons, quartered

Preparation

Step 1

Preparation

Set a rack inside a large heavy roasting pan. Mash 1/2 cup butter, sage, lemon zest, and paprika in a bowl to combine.

Starting at neck end of turkey, loosen the skin of the breast by gently sliding your fingers underneath. Work half of lemon-sage butter under skin. Loosen skin around legs and thighs; work remaining lemon-sage butter under skin. Season turkey inside and out with salt and pepper and stuff with lemons. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.

Let turkey stand at room temperature for 1 hour. Preheat oven to 375°. Pour hot water into pan to a depth of 1/4”. Roast turkey, basting occasionally with remaining 1/4 cup butter, for 1 hour. Using paper towels, flip turkey; roast, basting occasionally, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°, 1–1 1/2 hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Thanksgiving Turkeys Slideshow.