Butter Basted Roast Turkey with Cranberry and Sage
A classic roasted turkey basted with butter throughout cooking for golden, juicy meat. This straightforward method yields tender breast and thighs with crispy skin, finished with tart cranberries and aromatic sage. Ideal for holiday gatherings and traditional celebrations where you need reliable technique without complexity. The butter basting keeps meat moist while the final browning step ensures appetizing color.
Ingredients
- 10 pound turkey, whole, prepared
- 1 stick butter, softened
- salt, to taste
- 1 handful fresh cranberries, whole(optional)
- 1 bunch sage leaves, fresh(optional)
Instructions
- 1
Preheat oven to 325 degrees F (325°F).
- 2
Remove turkey from packaging, rinse thoroughly, and pat dry.
- 3
Remove and reserve neck and giblets.
- 4
Place turkey in roasting pan. Fold wings behind shoulders and tie legs together with butcher's twine.
- 5
Coat inside and outside of turkey with half the butter, turning to coat evenly.
- 6
Season inside and outside generously with salt.
- 7
Cover roasting pan with lid and roast for approximately 3 1/2 hours until thermometer inserted in thickest part of thigh reads 180 degrees F (176°F).
- 8
Every 30 minutes during cooking, brush remaining melted butter over turkey breast and legs.
- 9
About 30 minutes before turkey finishes cooking, remove lid to allow breast to brown.
- 10
Transfer roasted turkey to large platter and tent with aluminum foil for 10 minutes.
- 11
Reserve pan drippings for gravy. Garnish with fresh cranberries and sage leaves before serving.
Tips
Insert meat thermometer into thickest part of thigh without touching bone for accurate doneness; 180 degrees F (80 degrees C) ensures fully cooked poultry.
Tenting with foil during rest allows carryover cooking while keeping meat warm and letting juices redistribute for better texture.
Reserve pan drippings and fond for rich, flavorful gravy using the deglazed roasting pan.
Good to Know
Refrigerate leftover turkey in airtight container up to 4 days. Freeze carved meat or whole turkey portions up to 3 months.
Prepare turkey (rinse, tie, season) up to 8 hours ahead. Store covered in refrigerator. Remove 1 hour before roasting for more even cooking.
Serve hot with stuffing, gravy, cranberry sauce, and roasted vegetables. Pair with dry white wine or light red wine.
Common Mistakes
Do not skip patting turkey dry to achieve crispy skin.
Do not skip basting to prevent dry, tough meat.
Do not remove lid too early; wait until final 30 minutes to allow even cooking before browning.
Substitutions
FAQ
Can I cook a larger turkey with this method?
Yes. Add approximately 13-15 minutes per pound for turkeys over 10 pounds. Always rely on thermometer reading rather than time. Check thickest thigh reaches 180 degrees F (80 degrees C).
What if my turkey browns too quickly?
Tent the breast loosely with foil before it over-browns. This prevents burning while allowing heat to continue cooking thighs. Remove foil during final 30 minutes if skin needs more color.
How long can I keep leftover roasted turkey?
Store carved turkey in airtight container in refrigerator up to 4 days. Properly wrapped portions freeze up to 3 months. Reheat gently to 165 degrees F (74 degrees C) before serving.