Sage and Citrus Glazed Turkey

A juicy and flavorful bird basted with a citrus-herb glaze, rendering a rich, burnished colour.


Serves 10+

Cook time

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Citrus Glaze

    • 10 tablespoons orange marmalade
    • 3 cups orange juice
    • 2 1/2 tablespoons Dijon mustard
    • 2 teaspoons salt
    • 4 teaspoons brown sugar
    • 2 tablespoons butter


  • 6kg fresh turkey
  • 1/4 cup butter, softened
  • 5 or 6 sage leaves
  • salt and pepper to taste


In a saucepan over medium heat, combine all glaze ingredients. Whisk until the sugar has dissolved. Lower the heat and simmer until the glaze has thickened. Test by dipping the back of a spoon into the glaze. It should easily coat the back of the spoon.

Preheat oven to 160°C.

Rinse the turkey with cold water and pat dry. Place into the roasting pan. Gently lift the skin of the turkey and rub the flesh with butter. Place a few sage leaves underneath the skin. Truss the turkey. Season with salt and pepper, and baste generously with glaze.

Cover loosely with foil. Bake 2 hours, covered, basting occasionally with glaze. Bake remaining 1 hour 20 minutes uncovered, basting frequently. The turkey is done when a thermometer inserted into the meatiest part of the thigh registers about 75°C and juices run clear. Rest 25 minutes before carving.