= The best Roasted Thanksgiving Turkey _ Chef Jean-Pierre Roasted Turkey is a classic Thanksgiving dish, and there are many different ways to prepare it. Today I am going to share a Roasted Turkey Recipe that is one of my favorites – Sage and Orange Butter Roasted Turkey.

This Sage and Orange Butter Roasted Turkey Recipe is a delicious twist on the traditional recipe. The sage provides a beautiful earthy flavor that complements the sweetness of the orange, and the butter helps to keep the meat moist and succulent. Roasting the turkey with the skin on also helps to protect it from drying out. As a result, this Roasted Turkey Recipe became a Thanksgiving staple for many of my cooking school students.

The sage adds a wonderful earthy flavor to the turkey, while the orange butter helps to keep the meat moist and juicy. And of course, Roasting the turkey with butter gives it a beautiful golden color. Roasting the turkey with some onions, carrots, and celery also adds some extra flavor. As an added bonus, roasting the turkey with all those vegetables and butter provides you with a beautiful foundation for a phenomenal gravy!

What are some traditional Thanksgiving side dishes?

Roasted Turkey for Thanksgiving _ Chef Jean-Pierre Roasted turkey is the primary focus of any Thanksgiving feast, but it wouldn’t be complete without a few side dishes. As for side dishes, there are so many delicious possibilities. Mashed potatoes, stuffing, cranberry sauce, green beans, and rolls are just a few of the classics. Cranberry sauce is also a common side dish, and many people enjoy green beans or sweet potatoes as well.

Of course, no Thanksgiving meal would be complete without pumpkin pie for dessert. These are just a few of the most popular dishes served on Thanksgiving; in reality, there are dozens of different options to choose from.

How to Roast the best Turkey for Thanksgiving _ Chef Jean-Pierre

Sage & Orange Butter Roasted Turkey

chef jean pierre 200x200 1Chef Jean-Pierre
Well hello there friends, another beautiful turkey this year! we're going to make a Sage and Orange Butter Turkey. Simply amazing, we are going to put sage butter under the skin and stuff the turkey with oranges and onions. The combination of the butter and juices from the oranges are going to make this turkey moist and succulent.  You’re going to love this turkey!
4.32 from 192 votes
Servings 10

Recipe Video

Recipe Ingredients

Prepare the Turkey:

  • 1 15 to 20 pound Turkey, You’ll need about 1 ½ pound per person
  • 1 Granny Smith Apple, cut into chunks
  • 1 large Yellow Onion, cut into chunks
  • 2 to 3 sprigs fresh Sage and Thyme
  • 2 large Orange, cut into chunks
  • ¾ pound room temperature Butter

Sage & Orange Butter:

  • ½ pound room temperature Butter
  • 2 tablespoons Sage chopped
  • 2 teaspoon Orange peel
  • Salt & Pepper to taste

Recipe Instructions

For the Turkey:

    Preheat Oven to 325°

      The turkey should be left outside of the fridge at least one hour before starting.

      • Pat turkey dry with paper towels.  Season the inside with salt and pepper.  Stuff the inside of the bird with the apples, onion, fresh herbs and oranges.  
      • Carefully release the legs is they are attached together with the skin.  Carefully slide your hand between the breast meat and the skin top separate MAKING SURE NOT TO BREAK THE SKIN.  Rub the inside on the breast of the bird with the sage butter.  
      • Re-tie the legs together to hold the shape of the turkey.  If you break the skin that is holding the legs together be sure to tie them back with butcher twine.  GENEROUSLY Rub the entire outside of the turkey with the butter.
      • Place the turkey in a large roasting pan.  Cover for the first hour with an aluminum paper.  Roast until a meat thermometer inserted into the thickest part registers 155 degrees.  The juice should come out clear.  For a 15-pound turkey, bake for approximately 3 hours.  Remove turkey from the oven and cover with aluminum foil.  Wait 30 minutes before carving.

      For the Sage & Orange Butter:

      • To prepare the butter mix all ingredients in a glass bowl.


      For the Cutting Board:  click here
      For the In-Oven Thermometer:  click here
      For the Boning Knife:  click here
      For the Slicing Knife:  click here
      For the Cooking Twine:  click here
      As a general rule, for convection cooking, reduce the temperature by 25ºF and the cooking time by approximately 10 to 15%.
      Cooking in a Regular Oven at 325ºF
      6 - 7 POUNDS 2 - 2 ½ HOURS 2 ¼ - 2 ¾ HOURS
      7 - 10 POUNDS 2 ½ -  3 HOURS 2 ¾ -  3 ½ HOURS
      10 - 18 POUNDS 3 - 3 ½ HOURS 3 ¾ - 4 ½ HOURS
      18 - 22 POUNDS 3 ½ - 4 HOURS 4 ½ - 5 HOURS
      22 - 24 POUNDS 4 - 4 ½ HOURS 5 - 5 ½ HOURS
      24 - 30 POUNDS 4 ½ - 5 HOURS 5 ½ - 6 ¼ HOURS
      Cooking in a Convection Oven at 325ºF
      6 - 10 POUNDS 1 ½ - 2 HOURS 1 ¾ - 2 ½ HOURS
      10 - 18 POUNDS 2 -  2 ½ HOURS 2 ½ -  3 ¼ HOURS
      18 - 22 POUNDS 2 ½  - 3 HOURS 3 ¼ - 3 ¾ HOURS
      22 - 24 POUNDS 3 – 3 ½ HOURS 3 ¾ - 4 ½ HOURS
      No matter what the schedule above is displaying.  Be sure to check the temperature of your bird at least 1 hour before the final cooking time to make sure that you are at least 90% of the desired temperature. 
      For example if you are cooking a 20 lbs bird in a regular oven and the cooking time is expected to be 3 ½ to 4 hours.  After 2 ½ hours your turkey inside temperature should be about 135.  Another hour should bring to your desire 155 to 165.

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