Super flavorful, roasted to perfection with crispy golden skin, this turkey cannot be beat. It’s my favorite way to prepare a turkey for any time of year, but on Thanksgiving especially, it makes a delicious statement. To say it’s incredible wouldn’t even do it justice.
Gosh, 2020 is just such a weird year. Are you planning on celebrating Thanksgiving this year? I live for Thanksgiving – it’s basically my superbowl. Because I cook so much, it’s an easy meal for me to prepare and one that I also enjoy. I also LOVE cooking for family and friends. I had such high hopes this year of doing a fun Friendsgiving and then our traditional Thanksgiving, but 2020 has dashed those hopes.
Instead, we are keeping things small in our house, with just our parents who are already in our pod of people that we’ve been seeing. I am so thankful that they all live close and are still able to do this. If you’re not in the same boat, all the love to you.
So, today I’m showing you how to perfect this Thanksgiving meal – by grabbing your turkey at ALDI! ALDI has frozen Butterball turkeys that you can grab and the best part is – they come in a variety of sizes.
I’m super excited to partner with ALDI today to bring you the MOST delicious Citrus Butter and Sage Turkey recipe. Regardless of how you plan to spend your Thanksgiving this year – with a small group of family or virtually on zoom, or even just in a household of two – ALDI has everything you need at seriously unbeatable prices. Their products are so high quality while being incredibly affordable – which helps make this crazy 2020 Thanksgiving a breeze.
I highly recommend making ALDI your one stop shop this holiday season. You can shop in store, with curbside pickup, or with Instacart, the latter being my preference. I’ve been able to find all of my ingredients, from cranberries to potatoes to pumpkin at ALDI with great success. It’s one of my favorite places!
Turkey and sage are a classic herb pairing, especially when it comes to holiday roasts. But is sage really the best herb to use with turkey? Let’s explore why sage and turkey go so well together
Sage is one of the most popular herbs used to flavor turkey and for good reason. Its peppery slightly lemony taste complements and enhances the delicate flavor of turkey meat without overpowering it.
The aromatic, piney notes of sage pair beautifully with poultry and lend a festive fragrance to your kitchen while roasting. Its robust flavor also helps counteract any sour or gamy notes that turkey can sometimes have.
Why Sage Works So Well with Turkey
There are a few reasons why sage is a great match for turkey:
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It has a strong flavor that stands up to turkey’s richness. The bold taste of sage balances the fattiness of turkey and prevents the meat from tasting heavy or greasy.
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It provides seasoning without being too sharp. Sage adds lots of flavor without an aggressive spiciness that might clash with mild turkey meat.
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It has a “holiday aroma.” The sensory experience of sage (its smell and taste) says “Thanksgiving” to many. Its familiar piney fragrance helps create that nostalgic holiday feeling.
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It pairs well with traditional holiday flavors. Sage marries seamlessly with other customary turkey seasoning like garlic, onion, rosemary, thyme, parsley, and black pepper.
So the bottom line is – yes, sage really is one of the best herbs to complement the flavor of turkey meat. It hits all the right notes in terms of taste, aroma, and tradition.
How to Use Sage to Season Turkey
There are a few techniques for imparting sage flavor to turkey:
Add it Under the Skin
One of the best ways to infuse sage flavor into the meat is to rub it directly onto the flesh under the skin. Here’s how:
- Finely chop fresh sage leaves or use dried rubbed sage.
- Combine the sage with softened butter, olive oil, salt, and pepper to make a paste.
- Loosen the skin from the breast meat and spread the sage paste underneath, massaging it into the flesh. Also spread some inside the body cavity.
- Let the turkey marinate in the fridge for 24 hours so the flavor permeates the meat.
Rubbing sage under the skin ensures every bite is infused with flavor. The fat carries the sage nicely through the delicate breast meat.
Stuff the Cavity
For a classic turkey seasoning technique, place whole sage sprigs or leaves inside the body cavity before roasting.
As the turkey cooks, the sage releases its aromatic oils which gently infuse into the meat from the inside out.
Add to Aromatic Herb Butter
Mashing fresh sage into a flavored butter is another excellent way to season turkey.
Herb butter placed under the skin melts and delivers great sage flavor to the tender breast meat. It also bastes the turkey skin, crisping it up nicely.
Follow this easy compound butter recipe:
- Soften one stick of butter and let it come to room temperature
- Finely chop about 3 tablespoons of fresh sage leaves
- Mash the sage and softened butter together, adding a pinch of salt
- Slather it under the turkey skin and in the cavity before roasting
Use in a Dry Brine or Rub
For a turkey that’s packed with flavor inside and out, try making a sage-based dry brine or rubbed seasoning.
Combine 2 tablespoons rubbed sage with salt, pepper, thyme, parsley, onion powder, lemon zest and massage it all over the skin. Let the turkey brine in the fridge 1-2 days before roasting.
The salt and herbs will deeply penetrate the meat to deliver juicy, sage-infused flavor in every bite.
Other Herbs That Go Well with Turkey
While sage is a clear winner, there are lots of other fresh herbs that complement turkey beautifully:
- Rosemary – The piney taste complements turkey. Use whole sprigs in the cavity.
- Thyme – Has a faint minty flavor that enhances turkey’s mildness.
- Marjoram – Offers a delicate, sweet woodsy flavor.
- Parsley – Brightens with its fresh, grassy notes. Sprinkle on the cooked turkey.
- Tarragon – Has an anise-like licorice taste that pairs well.
- Savory – Features a peppery flavor similar to thyme.
- Bay Leaves – Add a subtle, woodsy background note. Place leaves in the cavity.
Herbs like garlic, onion, lemon zest, salt, and pepper also make excellent turkey seasoning companions to complement sage.
The options are endless for experimenting with herb combos and creating your own signature turkey rub.
Frequently Asked Questions About Sage and Turkey
Can I use fresh or dried sage?
You can use fresh or dried sage to season turkey. Fresh sage will offer brighter, more aromatic flavor notes. To use dried, choose rubbed sage which has a finer, flakier texture than ground sage.
Should I cook the stuffing inside the turkey?
Cooking the stuffing/dressing inside the cavity is not recommended. Keeping the stuffing separate allows the turkey to cook more quickly and evenly. However, do put aromatics like sage, lemon, onion in the cavity to impart flavor.
What’s the best way to prepare a turkey for crispier skin?
For crispy skin, dry brine the turkey uncovered in the fridge 1-2 days before roasting. Pat the skin dry and rub it with oil before putting it in the oven. Baste occasionally as it cooks. Finally, crank up the heat at the end to crisp and brown it.
What temperature should turkey be cooked to?
Turkey should reach an internal temperature of 165°F at the thickest part of the breast to ensure it is fully cooked through. The thighs and legs should reach 175°F. Let the turkey rest about 20 minutes before carving.
Putting It All Together
Sage is hands down one of the best herbs for bringing out turkey’s savory flavor in all its glory. Its piney fragrance and perfect hint of peppery lemon make it a natural fit.
Use sage under the skin, in compound butter, or steeped in the cavity along with some other holiday herbs. A little goes a long way to complement turkey’s mild taste.
Bring this classic herb pairing to the table for your next Thanksgiving or holiday feast. The delicious aroma and flavor will make your turkey the star of the show!
Now the citrus sage roasted turkey!
Let’s do a quick run-down.
To make this incredible turkey recipe the star of the show, we’re doing a dry brine of sage salt, then a cheesecloth baste of butter, wine and citrus. It may sound fancy, but I promise it’s simple. And it will be the best turkey you’ve ever tasted!
This recipe is based off of my butter and wine roasted turkey. This method is honestly the BEST way of preparation. I’ve done it for years and everyone is always blown away at how beautiful the turkey looks, but also how wonderfully juicy and tender it tastes. I’m telling you, it’s foolproof! I won’t prepare my turkey any other way.
The first step is doing a dry brine. Grab the Butterball turkey from ALDI this season and let it thaw in the fridge. Make sure you leave enough time to do this – you want the turkey fully thawed at least two days before you roast it. Once the turkey is thawed and prepared, mix together kosher salt and Stonemill Ground Sage. Sprinkle it inside the turkey, under the skin, on the skin – everywhere!
Once this is done, let the turkey sit in the fridge for 24 to 48 hours – uncovered. This is the secret to extra crispy, delicious golden skin. Trust me.
When it comes time to roast, the Exquisite Collection Chardonnay from ALDI is your new BFF. We’re going to infuse melted butter with citrus rind and then stir in the Chardonnay. Soak a piece of cheesecloth in the wine and butter mixture, then place it directly on the turkey and roast it. It looks kind of funky at first, but it is DIVINE. Your house will smell like the best Thanksgiving candle that could ever exist.
Citrus Sage Roasted Turkey
