Roast Turkey With Lemon And Sage
1 whole fresh turkey (18-20 pounds), neck and giblets removed
1 bunch fresh sage
1 lemon, quartered
Kosher salt and freshly ground black pepper
2 lemons, zested and juiced
½ cup (1 stick) unsalted butter
2 c dry white wine
Lemon halves and fresh sage for garnish
Preheat oven on convection roast mode to 400ºF. Rinse turkey inside and out and pat dry. Transfer to large roasting pan fitted with roasting rack. Tuck wings under turkey and stuff cavity with lemon quarters and sage. Season cavity generously with salt and pepper. Fold neck flap under. Season outside of turkey with kosher salt and pepper and rub seasonings into turkey. Tie legs together with kitchen twine.
In small saucepan, heat lemon juice, lemon zest, melted butter and wine over medium heat, Let cool and brush turkey with mixture. Place in oven and insert temperature probe and set probe at 175ºF. Roast turkey until probe reaches 175ºF, basting every half hour with lemon-butter mixture. If turkey begins browning too quickly, tent with foil.