Is Sage Good on Turkey? Exploring This Classic Holiday Herb Pairing

Turkey and sage are a classic herb pairing, especially when it comes to holiday roasts. But is sage really the best herb to use with turkey? Let’s explore why sage and turkey go so well together.

Why Sage Works So Well with Turkey

There are a few reasons why sage is a great match for turkey:

• It has a strong flavor that stands up to turkey’s richness. The bold taste of sage balances the fattiness of turkey and prevents the meat from tasting heavy or greasy.

• It provides seasoning without being too sharp. Sage adds lots of flavor without an aggressive spiciness that might clash with mild turkey meat.

• It has a “holiday aroma.” The sensory experience of sage (its smell and taste) says “Thanksgiving” to many. Its familiar piney fragrance helps create that nostalgic holiday feeling.

• It pairs well with traditional holiday flavors. Sage marries seamlessly with other customary turkey seasoning like garlic, onion, rosemary, thyme, parsley, and black pepper.

So the bottom line is – yes, sage really is one of the best herbs to complement the flavor of turkey meat. It hits all the right notes in terms of taste, aroma, and tradition.

How to Use Sage to Season Turkey

There are a few techniques for imparting sage flavor to turkey:

Add it Under the Skin

One of the best ways to infuse sage flavor into the meat is to rub it directly onto the flesh under the skin. Here’s how:

• Finely chop fresh sage leaves or use dried rubbed sage,

• Combine the sage with softened butter, olive oil, salt, and pepper to make a paste.

• Loosen the skin from the breast meat and spread the sage paste underneath, massaging it into the flesh. Also spread some inside the body cavity.

• Let the turkey marinate in the fridge for 24 hours so the flavor permeates the meat.

Rubbing sage under the skin ensures every bite is infused with flavor. The fat carries the sage nicely through the delicate breast meat.

Stuff the Cavity

For a classic turkey seasoning technique, place whole sage sprigs or leaves inside the body cavity before roasting.

As the turkey cooks, the sage releases its aromatic oils which gently infuse into the meat from the inside out.

Add to Aromatic Herb Butter

Mashing fresh sage into a flavored butter is another excellent way to season turkey.

Herb butter placed under the skin melts and delivers great sage flavor to the tender breast meat. It also bastes the turkey skin, crisping it up nicely.

Follow this easy compound butter recipe:

• Soften one stick of butter and let it come to room temperature
• Finely chop about 3 tablespoons of fresh sage leaves
• Mash the sage and softened butter together, adding a pinch of salt
• Slather it under the turkey skin and in the cavity before roasting

Use in a Dry Brine or Rub

For a turkey that’s packed with flavor inside and out, try making a sage-based dry brine or rubbed seasoning.

Combine 2 tablespoons rubbed sage with salt, pepper, thyme, parsley, onion powder, lemon zest and massage it all over the skin. Let the turkey brine in the fridge 1-2 days before roasting.

The salt and herbs will deeply penetrate the meat to deliver juicy, sage-infused flavor in every bite.

Other Herbs That Go Well with Turkey

While sage is a clear winner, there are lots of other fresh herbs that complement turkey beautifully:

• Rosemary – The piney taste complements turkey. Use whole sprigs in the cavity.

• Thyme – Has a faint minty flavor that enhances turkey’s mildness.

• Marjoram – Offers a delicate, sweet woodsy flavor.

• Parsley – Brightens with its fresh, grassy notes. Sprinkle on the cooked turkey.

• Tarragon – Has an anise-like licorice taste that pairs well.

• Savory – Features a peppery flavor similar to thyme.

• Bay Leaves – Add a subtle, woodsy background note. Place leaves in the cavity.

Herbs like garlic, onion, lemon zest, salt, and pepper also make excellent turkey seasoning companions to complement sage.

The options are endless for experimenting with herb combos and creating your own signature turkey rub.

Frequently Asked Questions About Sage and Turkey

Can I use fresh or dried sage?

You can use fresh or dried sage to season turkey. Fresh sage will offer brighter, more aromatic flavor notes. To use dried, choose rubbed sage which has a finer, flakier texture than ground sage.

Should I cook the stuffing inside the turkey?

Cooking the stuffing/dressing inside the cavity is not recommended. Keeping the stuffing separate allows the turkey to cook more quickly and evenly. However, do put aromatics like sage, lemon, onion in the cavity to impart flavor.

What’s the best way to prepare a turkey for crispier skin?

For crispy skin, dry brine the turkey uncovered in the fridge 1-2 days before roasting. Pat the skin dry and rub it with oil before putting it in the oven. Baste occasionally as it cooks. Finally, crank up the heat at the end to crisp and brown it.

What temperature should turkey be cooked to?

Turkey should reach an internal temperature of 165°F at the thickest part of the breast to ensure it is fully cooked through. The thighs and legs should reach 175°F. Let the turkey rest about 20 minutes before carving.

Putting It All Together

Sage is hands down one of the best herbs for bringing out turkey’s savory flavor in all its glory. Its piney fragrance and perfect hint of peppery lemon make it a natural fit.

Use sage under the skin, in compound butter, or steeped in the cavity along with some other holiday herbs. A little goes a long way to complement turkey’s mild taste.

Bring this classic herb pairing to the table for your next Thanksgiving or holiday feast. The delicious aroma and flavor will make your turkey the star of the show!

How to Make the Best Citrus and Sage Roasted Turkey

For the ultimate holiday turkey seasoned with sage, try this delicious citrus and sage roasted turkey recipe. It delivers juicy, flavorful meat with incredibly crispy, golden skin.

Ingredients

• 1 12-14 lb turkey (thawed if frozen)
• 1⁄4 cup kosher salt
• 2 tbsp dried rubbed sage
• 12 tbsp butter, melted
• Zest of 1 orange
• 1 cup dry white wine (like Chardonnay)
• Cheesecloth

Instructions

1. Dry Brine the Turkey: Mix together the salt and sage. Pat the turkey dry and rub the salt mixture all over the skin, flesh, and cavity. Refrigerate uncovered for 24-48 hours.

2. Make the Baste: Melt the butter and mix in the orange zest. Add the white wine. Soak a piece of cheesecloth in the mixture.

3. Roast the Turkey: Heat oven to 425°F. Place turkey breast-side up on a rack in a roasting pan. Lay the cheesecloth over the breast. Roast 30 mins.

4. Baste and Finish: Reduce heat to 350°F. Baste turkey with the butter mixture every 30 mins until internal temp reaches 165°F, about 2-2.5 hours. Remove cheesecloth the last hour. Let rest 30 mins before carving.

The dry brine ensures a flavorful, tender turkey. Basting with the citrus herbed butter keeps it incredibly moist and delivers tons of extra flavor.

With the classic pairing of sage + citrus + turkey, this recipe will be your new favorite way to prepare the holiday bird. It’s absolutely foolproof and guaranteed delicious.