Christmas Table Sage-and-Butter Roast Turkey, Highlands Style

Name: Christmas Table Sage-and-Butter Roast Turkey, Highlands Style
Prep time: 35 min
Cook time: 195 min
Total time: 230 min
Yield: 10 servings
Cuisine: International
Ingredients: 1 whole turkey, about 5.5 kg, fully thawed and giblets removed; 150 g unsalted butter, softened; 20 g fresh sage leaves, finely chopped; 2 tsp finely grated lemon zest; 2 tsp fine salt, plus extra for seasoning; 1 tsp freshly ground black pepper; 1 large onion, quartered; 1 lemon, halved; 2 carrots, cut into large pieces; 2 celery stalks, cut into large pieces; 250 ml water; 1 orange, sliced, for serving; 150 g fresh cranberries, for serving; 4 fresh rosemary sprigs, for serving

🌙 Dinner 🍲 Main course 🍗 Roast 🎄 Christmas

Sage-scented butter keeps this golden roast turkey succulent, while cranberries, orange, and rosemary bring a festive finish to the Christmas table.

35 min prep3 h 15 min cookMedium10 servings

Ingredients

1 whole turkey, about 5.5 kg, fully thawed and giblets removed→make it yourself

150 g unsalted butter, softened→

20 g fresh sage leaves, finely chopped→

2 tsp finely grated lemon zest→

2 tsp fine salt, plus extra for seasoning→

1 tsp freshly ground black pepper→

1 large onion, quartered→

1 lemon, halved→

2 carrots, cut into large pieces→

2 celery stalks, cut into large pieces→

250 ml water→

1 orange, sliced, for serving→

150 g fresh cranberries, for serving→

4 fresh rosemary sprigs, for serving→

Tap an ingredient to explore it

Method

Bring the turkey to room temperature for 45 minutes before roasting.

Preheat the oven to 180°C conventional or 160°C fan.

Pat the turkey dry with paper towels.

Mix the softened butter, chopped sage, lemon zest, salt, and pepper in a small bowl.

Carefully loosen the skin over the turkey breast with your fingers.

Spread half of the sage butter beneath the breast skin.

Rub the remaining sage butter over the outside of the turkey.

Place the onion and lemon halves inside the turkey cavity.

Arrange the carrots and celery in a roasting pan.

Set the turkey breast-side up on the vegetables.

Pour the water into the roasting pan.

Roast the turkey for about 195 minutes, basting with pan juices every 45 minutes.

Cover the breast loosely with foil if it browns too quickly.

Check that the thickest part of the breast and the inner thigh reach 74°C on a meat thermometer.

Roast for additional 15-minute intervals if the turkey has not reached a safe temperature.

Transfer the turkey to a carving board.

Rest the turkey loosely covered with foil for 30 minutes.

Arrange the orange slices, cranberries, and rosemary around the turkey on a serving platter.

Carve the turkey and serve it warm at the Christmas table.

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