Recipes: Main Entrees

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Slow-Roasted Turkey with Sage Butter


  • 1 small to medium turkey, naturally raised
  • 2 stalks celery, course chopped
  • 2 carrots, course chopped
  • 1 large sweet onion, course chopped
  • 4 Tbsp. fresh sage
  • 1 stick organic butter
  • kosher salt
  • black pepper
  • fresh rosemary


  1. Coursely chop celery, carrots, and onion. Place in bottom of roasting pan and season with 2 pinches of kosher salt and liberally with fresh cracked black pepper. Sprinkle with fresh rosemary.
  2. Mix 1 stick of butter with 4 Tbsp. of fresh sage.
  3. Place roasting rack in roasting pan, on top of vegetables. Place turkey on rack.
  4. Spread sage butter over turkey. If butter is unsalted, sprinkle liberally with kosher salt and fresh cracked black pepper.
  5. Place thermometer inside bird. Make sure it cooks to an internal temperature of 165° F, roasting it in a 375° F oven, until the thermometer alarm goes off.
  6. Remove from oven; remove rack from pan with turkey.
  7. Set aside onto cutting board and make gravy with roasted vegetables.
  8. Carefully remove handle from rack. Separate sides of rack.
  9. Remove thermometer from turkey.
  10. Slice the turkey into serving slices.
  11. Serve.

Recipe courtesy of Chef Keith Snow of

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