This incredibly delicious roast turkey is twice infused with flavor. Sage leaves under its skin emanate into the breast meat while an aromatic mist of rosemary, white wine, and apple juice permeates the flesh from the bottom. Fresh herbs are absolutely essential to the success of this turkey; dried herbs just won't do.




  • Rinse the turkey inside and out; remove giblets and neck from body and neck cavities.

  • Loosen skin of turkey breast. Place 2 Tbsp. butter and 4 sage leaves under the skin of each breast. Season turkey cavity and skin with salt and pepper. Place 2 rosemary sprigs, 1 onion, half the apple, and 4 sage leaves in breast cavity. Pour wine and apple juice in roasting pan; add remaining onion, apple, sage, and rosemary. Place turkey breast-side down in pan. Cover; refrigerated overnight.

  • Remove turkey from refrigerator; let stand 1 hour at room temperature. Preheat oven to 350°F. Skewer neck skin to back. Tuck drumsticks to tail using kitchen string. Tuck wing tips under the back.

  • Roast turkey, breast-side down, for 1 1/2 hours, spooning pan drippings on turkey every 30 to 45 minutes. Turn turkey breast-side up (using large tongs inserted in cavities and wearing heavy rubber gloves). Cut string between drumsticks. Roast 1 to 1 1/2 hours longer, spooning pan drippings on turkey every 30 to 45 minutes, until turkey juices run clear when a small knife is inserted in thickest part of thigh (instant-read thermometers should read 180°F in thigh; 165°F in breast). Lightly tent turkey with foil if the skin is becoming too brown.

  • Remove turkey from oven; spoon pan drippings on roasted turkey. Transfer turkey to a cutting board (reserve pan drippings for making Herb Gravy). Let turkey stand for 30 to 40 minutes before carving (temperature of turkey will continue to rise 5 to 10 degrees), and the meat will firm up for slicing.


Start with the best, fresh, natural, free-range turkey; 15 to 20 pounds, I think, are the best size.Do not put the stuffing inside the cavity, cook it separately.Preheat the oven; let the turkey stand at room temperature about 1 hour before cooking. Cook about 10 to 12 minutes per pound (15 at the most), until the internal temperature is 180° in a thigh, 165° in a breast. Let the roasted turkey stand at least 30 minutes before slicing. It will continue to cook another 5 to 10 degrees. Don't overcook; fresh turkeys cook faster than frozen, and the meat will be pinkish in color rather than brown.

Nutrition Facts

331 calories, (4 g saturated fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 177 mg cholesterol, 162 mg sodium, 5 g carbohydrates, 0 g fiber, 3 g sugar, 48 g protein.

Reviews (3)

22 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
I make this every year and it¿s the best turkey I¿ve ever had. So moist and flavorful. It can start to brown at the very end so just be prepared to tent it for last 30-45 minutes or so. Even my husband, in laws and my parents thought it was better than any they had done and they are usually the cooks!
Rating: Unrated
I use this recipe every year and it comes out terrific. Great flavor that has been a huge hit with my family. The only thing I change is that I use a turkey bag. Highly recommend this one!
Rating: Unrated
This is a terrible recipe, the Turkey browned far too quickly and remained uncooked even after an extra 1 hour of cooking! I used a 15lb Turkey & followed the recipe to the T!