Citrus Sage Roast Turkey Recipe

With a few days of simple dry-brining in the refrigerator, this Roast Turkey with Citrus & Sage becomes beautifully seasoned, juicy, and full of fresh flavor. The secret is the bright orange zest in the brine, which brings a lively citrus note to the savory herbs and roasted turkey.

This recipe is especially well suited for a smaller holiday turkey, around twelve to thirteen pounds. If you usually prepare a very large bird for Thanksgiving, consider saving this method for a smaller gathering, a second turkey, or a special Sunday dinner. The dry-brine is easy to prepare, and the extra time in the refrigerator helps season the turkey deeply while encouraging crisp, golden skin.

If you prefer not to roast a whole turkey, you can use bone-in, skin-on turkey pieces instead. Instructions for that option are included in the Recipe Notes below.

Let’s gather what you’ll need to start the dry-brine for your Roast Turkey with Citrus & Sage

• Whole turkey – Choose a turkey on the smaller side, about 12 to 13 pounds. Organic turkey is a good option when available.
• Orange – Use the freshly grated zest for the dry-brine, then reserve the fruit for stuffing inside the turkey cavity before roasting.
• Fresh thyme – Minced fresh thyme adds an earthy, slightly peppery flavor with a gentle herbal aroma.
• Coarse kosher salt – Kosher salt is recommended for dry-brining. If using table salt, use less because it is finer and more concentrated by volume.
• Freshly ground black pepper – Adds warmth and balances the citrus and herbs.

Two to three days before roasting

• Remove the neck and giblets from the thawed turkey.
• Reserve them for gravy, if desired, or discard them.
• Pat the turkey very dry with paper towels.
• Zest the orange and reserve the fruit for stuffing the turkey later.

• In a small bowl, combine the orange zest, chopped thyme, coarse kosher salt, and black pepper.
• Gently loosen the skin of the turkey, taking care not to tear it.
• Rub the dry-brine mixture all over the turkey, including under the skin and inside the cavity.
• Place the turkey in a large pan or container and cover it with plastic wrap.
• Alternatively, place it in a 2-gallon resealable plastic bag and seal tightly.
• Refrigerate for at least 24 hours and up to 48 hours, turning occasionally.

• One day before roasting, uncover the turkey or remove it from the bag.
• Pat it dry all over with paper towels.

Gather the remaining ingredients

• Fresh chopped sage – Finely chopped sage gives the turkey a classic holiday flavor. Fresh sage is preferred because it is more balanced than dried.
• Fresh flat-leaf parsley – Finely chopped parsley adds freshness and color.
• Small onion – Peeled and quartered. White, yellow, or sweet onion may be used.
• Small apple – Quartered and left unpeeled.
• Reserved orange – Quartered for stuffing the cavity.
• Celery stalks – Use celery with leaves, cut into large chunks.
• Fresh thyme sprigs – Adds aroma as the turkey roasts.
• Salted butter – Softened to room temperature so it can be brushed evenly over the turkey.

• Gently tuck the chopped sage and parsley under the turkey skin.
• Return the turkey to the pan or container.
• Refrigerate it uncovered overnight for 8 to 12 hours.
• This drying step helps the skin roast up crisp and golden.

• One hour before roasting, remove the turkey from the refrigerator.
• Preheat the oven to 425°F.

• Quarter the reserved orange.
• Stuff the turkey cavity with the orange, apple, onion, celery, and thyme sprigs.
• Place the turkey breast-side up on a rack set inside a shallow roasting pan.

• Tuck the wing tips under the back to help hold the neck skin in place.
• Tie the drumsticks together with kitchen twine.
• Brush the turkey all over with softened butter.
• If desired, insert an oven-safe meat thermometer into the center of an inner thigh muscle without touching the bone.

• Roast the turkey for 30 minutes.
• Reduce the oven temperature to 325°F.
• Continue roasting for about 2 1/2 hours, or until the thermometer registers at least 175°F in the meaty part of the thigh.
• About 40 minutes before the end of roasting, rotate the pan.
• Cover the turkey loosely with foil if the skin is browning too quickly.
• When done, the juices should run clear and the drumsticks should move easily in their sockets.

• Transfer the turkey to a cutting board.
• Reserve the drippings in the roasting pan for gravy.
• Cover the turkey and let it rest for at least 15 minutes before carving.

• If desired, gather garnishes for a beautiful serving platter.
• Use a base layer of kale or chicory with sprigs of fresh herbs.
• Finish with sliced fruit for a colorful presentation.

• Prepare your favorite traditional gravy using the pan drippings.
• Serve the sliced turkey warm with gravy and your favorite holiday sides.

More roasted goodness