Butter Sage Turkey

Buttery herbed turkey, this turkey was juicy and very aromatic.
It is filled and covered with a fresh sage butter.
When I pulled it out of my roaster it was perfectly brown and falling off the bone.
I prepped mine the night before and got up early to just stick it in the roaster for Thanksgiving.
Make sure that you completely defrost your turkey.
My 20 lb frozen turkey took 5 days to fully defrost in the fridge.


  • Two onions
  • 6 stalks celery
  • 1 bag baby carrots
  • 2 packages of fresh sage
  • 1 package fresh thyme divided
  • 2 sticks of butter
  • 1 large turkey
  • 3 tablespoon Salt
  • 3 tablespoon Onion powder
  • 1 teaspoon Pepper
  • 1 large turkey sized oven bag
  • Meat thermometer


  1. Cut up onions into large ¼s sections.
  2. Cut celery into 3 inch sections.
  3. Put them into the bottom of your roasting pan along with the baby carrots.
  4. Set some aside to stuff into your turkey.
  5. Add a few stalks of thyme in the bottom of the pan.
  6. Make an herbed butter by mixing the 2 sticks of butter in a mixer until smooth.
  7. Add in 4 tablespoon fresh chopped sage and 2 tablespoon thyme.
  8. In a small bowl mix together 3 tablespoon onion powder, 3 tablespoon salt and 1 teaspoon pepperTake your turkey and put it in the sink and remove the packaging.
  9. Rise and dry your turkey.
  10. Set it on a baking pan and remove the turkey neck and any other organs.
  11. Sprinkle the salt mixture on the inside of your turkey.
  12. Take your herbed butter mixture and rub it on the inside of your turkey.
  13. Take your reserved vegetables and put them in the turkey cavity along with your remaining sage and thyme.
  14. Take a spatula and lifting the skin of the turkey Run it between the breast meat and skin to separate them.
  15. Put a large dollop of butter under the skin on both breasts and smooth it out, spreading it under the skin.
  16. Take your remaining butter and smooth it all over the outside of your turkey on the breast, legs, and sides.
  17. It is not necessary to use all the butter, just cover your turkey well.
  18. Put your turkey in an oven bag.
  19. And tuck the end under the turkey.
  20. Roast it in a roaster or in the oven at 350℉ for 20 mins per pound or until it reaches 165℉ on a meat thermometer.
  21. Check your turkey halfway to check it’s progress once it reaches 165℉ it is done regardless of how long it has cooked.
  22. After you pull your turkey out, let it rest for 10 mins.
  23. This allows the juices to settle back into place.
  24. Rule of thumb is that your turkey should cook for about 20 mins per pound while in the oven.
  25. But let me just tell you, do not completely trust this.
  26. Turkeys have a tendency to vary based on how well they were defrosted and how hot your oven runs.
  27. On thanksgiving I went to check on my turkey halfway through the recommended cook time I stuck my thermometer in, and it was done.
  28. I had cooked it in my roaster which runs a little hot.
  29. Poultry is done when it cooks to 165℉.
  30. I let all the heat out and put it on warm until dinner was ready.
  31. By dinner time it was falling off the bone, moist and delicious.
  32. Babysit your turkey, check on it with your meat thermometer and know your cooking tools.
  33. If it finishes too early let all your heat out and put it on warm until dinner time.