📖 Instructions

1. Prepare the Turkey: Remove the turkey from its packaging a day or two before cooking, and pat it dry thoroughly with paper towels. Place it uncovered in the refrigerator to allow the skin to dry out. This helps achieve a crispy skin during roasting. About 1-2 hours before cooking, take the turkey out of the fridge to allow it to come to room temperature. Pre-heat oven to 425°F (220°C).
2. Make the Brown Butter Sage Mixture: In a medium saucepan over medium heat, melt 1 cup (2 sticks) of unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams, then turns golden brown and smells nutty. This usually takes about 5-7 minutes. Be careful not to burn the butter; watch it closely! Remove from heat and immediately stir in 1/4 cup of chopped fresh sage.
3. Season the Turkey: In a small bowl, combine 2 tablespoons of kosher salt, 1 tablespoon of black pepper, 1 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Season the inside cavity of the turkey with half of this mixture. Then, rub the remaining seasoning all over the outside of the turkey.
4. Prepare the Turkey for Roasting: Place the turkey in a large roasting pan fitted with a roasting rack. Stuff the cavity with quartered onions, halved lemons, and a few sprigs of fresh sage. These aromatics will infuse the turkey from the inside out.
5. Baste the Turkey: Using a pastry brush, generously baste the entire turkey with the brown butter sage mixture. Ensure that the skin is evenly coated. Reserve any remaining brown butter mixture for basting during roasting.
6. Roast the Turkey: Place the roasting pan in the preheated oven. Reduce the oven temperature to 325°F (160°C). Roast for approximately 13 minutes per pound. For example, a 12-pound turkey will roast for about 2 hours and 36 minutes. Baste the turkey with the reserved brown butter mixture every 30 minutes to maintain moisture and enhance flavor.
7. Check for Doneness: Use a meat thermometer to check the internal temperature of the turkey. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The turkey is done when the internal temperature reaches 165°F (74°C).
8. Let the Turkey Rest: Once the turkey reaches the correct temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.
9. Carve and Serve: After resting, carve the turkey and transfer the slices to a serving platter. Garnish with fresh sage sprigs. Serve immediately and enjoy the delightful flavors of your Sage and Brown Butter Turkey!
10. Make a Gravy: In the same roasting pan, scrape all the drippings and place the pan over medium high heat. Add 4 cups of chicken stock and deglaze the pan with a wooden spoon. In a separate mixing bowl, whisk 1/2 cup flour and 1/2 cup cold water until smooth. Slowing pour the flour mixture into the pan with the chicken stock until it thickens. If you want a smoother gravy, pour the gravy though a strainer to remove any onion and lemon chunks. Season with salt and pepper to taste.