Sage and Garlic Roast Turkey

Sage and Garlic Roast Turkey

Sage and poultry are perfect partners. You can get this turkey in the oven in a mere 15 minutes.

Prep Time



Total Time




12 to 14


12- to 14-lb turkey, thawed if frozen
tablespoons butter or margarine, melted
1 1/2
teaspoons parsley flakes
teaspoon dried sage leaves
teaspoon paprika
teaspoon seasoned salt
teaspoon garlic powder
teaspoon coarse ground pepper
cup water
Fresh sage and small apples, if desired
  1. Heat oven to 325°F. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In small bowl, mix remaining ingredients except water, fresh sage and apples.
  2. On rack in shallow roasting pan, place turkey, breast side up. Brush with butter mixture. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Add water to roasting pan.
  3. Cover turkey loosely with foil or roaster cover; roast 3 hours. Uncover; roast 45 minutes to 1 hour 30 minutes longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Garnish with sage and apples.
Makes 12 to 14 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Frozen turkeys will keep up to 6 months in the freezer, so you can purchase yours when it's at a bargain price.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 7g,
    • Trans Fat 1g),
  • Cholesterol 150mg;
  • Sodium 200mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 45g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 6 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.