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Prep Time: 20 minutes

Cook Time: 2 to 3 hours

Total Time: 3 hours 30 minutes

Yield: 8 to 10 servings

The secret to this show-stopping turkey lies in a fragrant compound butter that transforms both the meat and its pan drippings. As the turkey roasts, white wine and orange juice create an aromatic steam bath, yielding exceptionally tender meat beneath skin that achieves a remarkable golden finish in the final stages of cooking.

Ingredients

1 (12-14 pound) - turkey, giblets removed
½ cup - unsalted butter, at room temperature
- Zest of 1 orange
2 tablespoons - chopped fresh sage
2 cloves - garlic, minced
1 tablespoon - kosher salt
1 teaspoon - freshly ground black pepper
½ of a 750-milliliter bottle - dry white wine
2 cups - orange juice
10 to 12 - fresh sage leaves

Step 1 Position a rack in the lower third of the oven and heat to 400 degrees. Pat the turkey thoroughly dry with paper towels and set on a rack in a roasting pan.
Step 2 Create the compound butter: On a clean work surface or in a bowl, blend the softened butter with orange zest, chopped sage, garlic, salt, and pepper until thoroughly combined. Starting at the neck cavity, gently slide your fingers between the skin and breast meat to create a pocket. Work half the seasoned butter under the skin, massaging it to distribute evenly across the breast meat. Coat the exterior of the bird with remaining butter and season judiciously with additional salt and pepper.
Step 3 Prepare the bird for roasting: Tuck wing tips underneath the body and secure legs together with kitchen twine. Pour wine and orange juice into the roasting pan and scatter fresh sage leaves across the liquid.
Step 4 Transfer to the oven and roast for 2 to 3 hours, basting at 30-minute intervals with pan juices. After 1 hour and 45 minutes, begin monitoring the skin's color – if it darkens too quickly, tent loosely with foil. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees.
Step 5 Remove from oven and let rest on a carving board or platter for at least 30 minutes before slicing, allowing the juices to redistribute throughout the meat.
Tips - Choose a dry white wine such as Sauvignon Blanc or unoaked Chardonnay - The compound butter can be prepared up to 2 days ahead and refrigerated - For optimal results, bring turkey to room temperature for 1 hour before roasting - Reserve pan drippings for making gravy - Total time: About 3 hours plus 30 minutes resting