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Brown Butter Sage Roast Turkey

Brown butter sage roast turkey is seasoned ahead, then roasted until the skin is golden and the meat reaches 165°F. Sage-infused brown butter under and over the skin keeps the turkey flavorful, while onion, lemon, and garlic fill the cavity.
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Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Chilling and resting 12 hours 30 minutes
Total Time 16 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12- to 14-pound, whole, fully thawed, neck and giblets removed
  • 2 tbsp kosher salt
  • 1 tsp black pepper
  • 1 cup unsalted butter
  • 2 tbsp fresh sage leaves finely chopped
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 1 garlic head, halved crosswise
  • 1 cup water

Equipment

  • 1 16x13-inch roasting pan
  • 1 1-quart saucepan

Method
 

  1. Pat the turkey dry with paper towels and set it breast side up on a rack in a 16x13-inch roasting pan.
  2. Rub the kosher salt and black pepper all over the turkey, including inside the cavity.
  3. Refrigerate the turkey uncovered for 12 to 24 hours.
  4. Melt the unsalted butter in a 1-quart saucepan over medium heat, stirring often, for 5 to 8 minutes, until golden-brown flecks form and it smells nutty.
  5. Take the pan off the heat and stir in the finely chopped fresh sage leaves.
  6. Cool the brown butter until thickened but still spreadable.
  7. Heat the oven to 325°F with a rack in the lower third.
  8. Carefully loosen the skin over the breast and thighs.
  9. Spread about two-thirds of the sage brown butter under the skin and the rest over the outside of the turkey.
  10. Loosely place the quartered yellow onion, quartered lemon, and halved garlic in the cavity.
  11. Tuck the wing tips under the bird.
  12. Pour the water into the roasting pan around the rack.
  13. Roast at 325°F, tenting the breast loosely with foil if it browns too quickly, and begin checking the temperature after 2 1/2 hours; the turkey will usually take about 3 to 3 3/4 hours and is done when a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh, away from bone.
  14. Transfer the turkey to a carving board and tent loosely with foil.
  15. Rest for 30 minutes before carving.

Notes

For the most reliable doneness, check both the thickest part of the breast and the innermost thigh away from bone. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a dairy-free option, use an equal amount of plant-based butter.