Sage Turkey with Herb Butter


  • ½ cup softened butter
  • 1 tbsp. fresh chopped sage
  • 2 tbsp. fresh chopped thyme
  • 2 tbsp. fresh chopped rosemary
  • 1 tsp. salt
  • ½ tsp. ground pepper
  • 1 13-15 lbs. turkey
  • 2 cups chicken broth


  1. Mix butter and herbs in small bowl.
  2. Rinse turkey & dry. Place in large roasting pan.
  3. With you hands, starting at the neck, pull back the skin & push your other hand under the skin, lifting the skin from the meat around the breasts as far as you can get. Be careful not to break the skin.
  4. Using half of the herb butter and your hand, press butter under the skin and rub all around onto the meat.
  5. Rub rest of butter on outside of bird, squishing the butter under the skin to spread evenly.
  6. Stuff cavity and neck with stuffing; find our recipe, Apple-Sage Stuffing, in our Sides section.
  7. Roast in oven at 325 deg. till Temperature in thigh is 185 deg. and stuffing is 165 deg., about 4.5 – 5.5 hours.
  8. To baste pour a little broth over the bird each time.
  9. To check doneness without a thermometer, leg will be loose or break off and thigh flesh will be soft when pinched.
  10. Pull out and place on cutting board covered in foil.
  11. Let rest 20 min. at least.
  12. Meanwhile, make gravy out of the drippings, a flour slurry and rest of chicken broth, in the roasting pan on the stove.

Low Carb – only 1-2 grams per serving without the stuffing.

Serves: 6-8

Credit: Camille Van Sant