This citrus sage roasted turkey is sponsored by ALDI.
We’re closing out Thanksgiving week with a showstopping centerpiece: a citrus butter and sage roasted turkey. Bright citrus, herb-scented sage and a butter-and-wine baste produce a turkey with perfectly crisp skin and juicy, tender meat. It’s a classic method that elevates any holiday table.
This preparation is my go-to for year-round roasting and it’s especially stunning on Thanksgiving. The result is richly flavored, golden-brown skin and moist, succulent meat. If you want a turkey that looks impressive and tastes even better, this is the technique to use.
This year many of us are celebrating differently. I’m keeping Thanksgiving small with immediate family, and I’m grateful to be together safely. Even with fewer guests, a carefully roasted turkey still makes the day feel special.
To make your holiday easy, pick up your turkey and supplies at ALDI. Their frozen Butterball turkeys are available in several sizes, and ALDI carries everything you need for sides and drinks at very reasonable prices. I often shop with curbside pickup or Instacart for convenience.
It’s perfect!
I’m excited to share this Citrus Butter and Sage Turkey recipe using ingredients you can find at ALDI. The combination of sage, citrus rind, browned butter and dry white wine makes a flavor-packed bird. Whether you’re hosting a small dinner or celebrating virtually, this turkey delivers big on taste.
ALDI is a great one-stop shop for holiday staples—from fresh produce and wine to pantry basics and desserts. Stocking up there makes planning Thanksgiving simpler and more affordable.
Citrus Sage Roasted Turkey — overview
Here’s the quick approach: dry-brine the turkey with kosher salt and dried sage, then roast it covered with cheesecloth soaked in a butter, orange rind and Chardonnay mixture. Baste frequently for a glossy finish and deep flavor. The technique looks elaborate but is straightforward, and it produces reliably exceptional results.
This recipe adapts a tried-and-true butter-and-wine roasting method that yields a beautiful, juicy turkey every time. The dry brine firms up the skin for extra crispness, while the cheesecloth baste keeps the breast moist and infuses citrus and wine flavor throughout the roast.
Start by thawing your Butterball turkey from ALDI—plan ahead, as full thawing can take a couple of days depending on size. Once thawed, mix kosher salt with dried sage and rub it under the skin, on the breast, and inside the cavity. Let the turkey sit uncovered in the refrigerator for 24 to 48 hours; this dry-brine step is key to crisp, golden skin.
When you’re ready to roast, brown butter with orange rind, then whisk that butter into Chardonnay. Soak a folded piece of cheesecloth in the mixture, place it over the turkey breast and roast. Basting with the remaining butter-and-wine mixture while the turkey cooks ensures deep flavor and juicy meat. The aroma during roasting is incredible.
Rich butter and wine—worth every bit
Continue basting the bird every 30 minutes with the butter and wine mixture or with the pan drippings. Those pan drippings are perfect for making a simple, flavorful gravy. Let the turkey rest 30 to 60 minutes before carving to allow the juices to redistribute.
Leftover turkey is great in comforting dishes—think turkey and dumplings, tortilla soup, ramen or breakfast sandwiches. A well-roasted turkey keeps its flavor and texture in leftover recipes.
The finished turkey is seasoned with an earthy hint of sage, bright citrus notes and rich butter and wine. The skin becomes crisp and golden while the meat stays tender and juicy—exactly what you want from a holiday roast.
Citrus Sage Roasted Turkey
Citrus Butter and Sage Roasted Turkey
8
to 10 people
1 d
4 hrs
1 d 5 hrs
Ingredients
- 3 tablespoons kosher salt
- 1 1/2 teaspoons Stonemill dried sage
- 1 12-pound Butterball turkey from ALDI
- 2 cups Exquisite Collection Chardonnay
- 12 tablespoons butter, browned and cooled to room temperature (for melting)
- 1 orange, rind removed
- 4 tablespoons unsalted butter, at room temperature
Instructions
- Make sure the turkey is fully thawed. Thawing can take a few days depending on weight (about 1 day per 5 pounds). Plan time for the dry brine and fridge space.
- In a bowl, combine kosher salt and dried sage.
- One to two days before roasting, pat the turkey dry with paper towels. Set a wire rack on a rimmed baking sheet and place the turkey on the rack. Separate the skin from the meat and rub the sage-salt mixture directly onto the breast and legs, under the skin, and inside the cavity. Rub any remaining mixture over the skin. Refrigerate the turkey uncovered for 24–48 hours; this helps produce crisp, golden skin.
- When ready to cook, preheat the oven to 425°F.
- Remove the turkey from the fridge at least 60 minutes before roasting so it comes closer to room temperature. Pat dry if needed. Truss the legs and tuck the wings.
- Place the turkey breast-side up in a roasting pan. If desired, fill the cavity with stuffing or a bundle of fresh herbs such as sage, thyme and rosemary.
- In a saucepan, combine the 12 tablespoons of browned butter with the orange rind. Heat until the butter melts and begins to sizzle, then remove from heat and let sit 10 minutes to infuse.
- In a large bowl, whisk together the Chardonnay and the infused butter. Fold a piece of cheesecloth into four layers to form a roughly 12-inch square, submerge it in the wine-and-butter mixture and let it soak for 10 minutes.
- Rub the turkey all over with the softened unsalted butter. Remove the cheesecloth from the mixture and gently wring it so it remains saturated but not dripping. Drape the cheesecloth over the turkey breast and roast for 30 minutes. After 30 minutes, baste the turkey with the remaining butter-and-wine mixture from the bowl.
- Lower the oven to 350°F. Continue roasting for about 1 hour 45 minutes to 2 hours, basting every 30 minutes with the butter-and-wine mixture or pan drippings.
- After approximately 2 hours, remove the cheesecloth gently. Continue basting frequently and roast for about one more hour, or until the thigh temperature reaches 180°F.
- When done, transfer the turkey to a cutting board and let it rest 30 to 60 minutes before carving to allow the juices to redistribute.
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Perfection!