Seasoned with fresh sage, white wine and lemon, this turkey recipe gives a succulent, citrus twist to the star of your Thanksgiving dinner.
1 whole fresh turkey (18-20 pounds), neck and giblets removed
1 bunch fresh sage
1 lemon, quartered
kosher salt and freshly ground black pepper
2 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter
1 cup dry white wine
lemon halves and fresh sage, for garnish
Preheat oven to 425 degrees with rack in the lower third. Rinse turkey inside and out; pat dry. Transfer to a large roasting pan fitted with a roasting rack, and let stand at room temperature for 1 hour. Tuck wings under turkey, and stuff cavity with lemon quarters and sage, then season cavity generously with salt and pepper. Fold neck flap under. Season outside of turkey with kosher salt and freshly ground black pepper, and rub seasonings into turkey. Tie legs together with kitchen twine.
In a small saucepan, heat lemon juice, lemon zest, melted butter and wine over medium heat until butter is melted. Let cool, then brush turkey all over with lemon-butter mixture. Place in oven and roast 30 minutes. Baste turkey and reduce temperature to 350 degrees. Roast turkey, continuing to baste every half hour with lemon-butter mixture, until thermometer inserted into the thickest part of the thigh registers 175 degrees (about 4 hours total.) Halfway through cooking, rotate roasting pan. If turkey begins browning too quickly at any point, tent with foil.
Remove turkey from oven and let stand for 30 minutes. Transfer to a platter, and reserve pan juices for making gravy, if desired. Carve turkey, garnish with sage and lemon halves and serve.