Sage Butter-Roasted Turkey with Cider Gravy

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This sage butter-roasted turkey with cider gravy is the ultimate centrepiece for a festive celebration or a traditional Sunday roast. By dry-brining the bird overnight with a simple sage salt, the meat remains incredibly succulent while the skin crisps to a perfect golden brown. The addition of aromatic herbs and a buttery glaze ensures every slice is infused with classic autumnal flavours that pair beautifully with traditional trimmings.

The accompanying cider gravy is a sophisticated twist on a classic sauce, using pan drippings, fresh apple cider, and a splash of Calvados for depth. This dairy-free friendly roast is designed to be stress-free, with a clear method for deglazing the pan to capture every bit of savoury flavour. Served alongside roasted root vegetables and stuffing, it offers a balanced and comforting meal for the whole family.

Ingredients for Sage Butter-Roasted Turkey with Cider Gravy

3 tablespoons coarse kosher salt
1 tablespoon dried rubbed sage
1 16-to 8.2kg turkey, rinsed, patted dry
neck, heart, andgizzard reserved for Turkey Stock
60ml (1/2 tablete) de manteiga sem sal
60g chopped fresh sage
180ml fresh refrigerated apple cider or fresh refrigerated apple juice
475ml (or more) Turkey Stock or low-salt chicken broth
180ml fresh refrigerated apple cider or fresh refrigerated apple juice
2 colheres de sopa de farinha de trigo
2 to 45ml Calvados (apple brandy) or applejack brandy
1 colher de sopa de sálvia fresca picada

How to make Sage Butter-Roasted Turkey with Cider Gravy

Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.

Set rack at lowest position in oven and preheat to 191°C. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.

Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 177°C. Roast turkey 45 minutes. Pour 180ml apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 74°C, basting and turning pan occasionally for even cooking, about 11/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).

Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 475ml stock or broth and 180ml cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 350ml , about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 850ml stock mixture.

Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.

Sirva o peru com molho.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.