Sage Rub For Roast Turkey Recipe

Name: Sage Rub For Roast Turkey
Prep time: 20 min
Cook time: 200 min
Total time: 220 min
Yield: Serves 1 or more
Ingredients: One whole turkey (size according to your preference); 1/2 cup (1 stick) unsalted butter, softened; 2 teaspoons salt; 1 teaspoon black pepper; Rubbed Sage; 1 tablespoon paprika

Elevate your Christmas dinner with this incredibly flavorful Sage-Rubbed Roast Turkey! Inspired by Taste of Home, this recipe delivers a show-stopping bird with juicy meat, crispy skin, and an irresistible aroma. The simple sage rub infuses the turkey with incredible flavor, while the easy-to-follow instructions ensure a perfect roast every time. Whether you prefer pan-dressing or stuffing the turkey, this recipe is guaranteed to be a holiday hit!

Prep Time 20 mins

Cook Time 200 mins

Calories 976.9 kcal

Protein 241g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sage Rub For Roast Turkey

One whole turkey (size according to your preference)
1/2 cup (1 stick) unsalted butter, softened
2 teaspoons salt
1 teaspoon black pepper
Rubbed Sage
1 tablespoon paprika

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Sage Rub For Roast Turkey? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Sage Rub For Roast Turkey

Preheat oven to 350°F (175°C).
Clean turkey thoroughly, removing giblets and neck. Pat the turkey completely dry with paper towels.
In a medium bowl, combine 1/2 cup (1 stick) unsalted butter, softened; 2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons dried sage; and 1 tablespoon paprika. Mix well.
Generously rub the sage mixture all over the outside and inside of the turkey, ensuring even coverage.
Truss the turkey using kitchen twine (optional, but helps with even cooking).
Place the turkey in a roasting pan. Add 1 cup of chicken broth or water to the bottom of the pan.
Roast for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with pan juices every 30 minutes.
If the turkey is browning too quickly, loosely tent it with foil.
Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.