Lemon and Sage Whole Roast Turkey

Prep Time 30 min
Cook Time 180 min


  • 1 12 lbs Foster Farms Fresh & Natural Young Whole Turkey

  • 3 lemons, sliced

  • 1/2 cup sage leaves, loosely packed

  • 1 small carrot (2 oz.), peeled and halved

  • 1 small onion (4 oz.)

  • 1 celery stalk (2 oz.), cut into 2-inch lengths

  • 1 cup chicken broth

  • Salt and pepper to taste


  • 1. Preheat oven to 325°F. Remove neck and giblets from turkey; discard. Rinse body cavity of turkey; pat dry with paper towels. Season the cavity with salt and pepper, then stuff with lemon and herbs.

    2. Tie the drumsticks together. Rub turkey with oil, salt and pepper. Place the vegetables in a lightly oiled roasting pan.

    3. If desired, on the outside skin of the turkey, rub with vegetable oil. Skewer neck skin to back. Tie drumsticks together or to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan.

    4. Cover turkey loosely with foil. Roast turkey for 2 1/2 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F.

    5. Remove turkey from oven. Remove vegetables and place on serving platter.

    5. Add turkey broth to the pan and stir, scraping up glazed bits. Process this mixture in a blender, strain sauce and serve on the side.

    6. Cover turkey with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.