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Perfect Brown Butter Sage Turkey for Thanksgiving

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This brown butter sage turkey delivers impossibly crispy, golden skin and incredibly juicy meat, all thanks to a simple technique of browning butter with fresh sage. A chance encounter at the DMV led to this foolproof recipe that will make your Thanksgiving centerpiece unforgettable.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into tablespoons
  • 1/4 cup fresh sage leaves, roughly chopped (about 15–20 medium leaves)
  • 2 tablespoons fresh thyme leaves (optional)
  • 1 teaspoon kosher salt (Diamond Crystal preferred)
  • 1/2 teaspoon freshly ground black pepper
  • 1 whole turkey, 12-14 pounds, thawed if frozen
  • 2 tablespoons kosher salt (for dry brining)
  • 1 teaspoon freshly ground black pepper
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 head of garlic, cut in half crosswise (optional)
  • 6–8 fresh sage leaves (for stuffing cavity)
  • 4 sprigs fresh thyme (for stuffing cavity)
  • 1 cup low-sodium chicken broth

Instructions

  1. Dry brine the turkey 24 hours before cooking: Pat turkey dry with paper towels. Sprinkle 2 tablespoons kosher salt evenly over entire surface, including cavity. Place on a rimmed baking sheet and refrigerate uncovered for 12-24 hours.
  2. About 2 hours before roasting, make the brown butter sage mixture: Place butter pieces in a heavy saucepan over medium heat. Stir constantly as butter melts, foams, and turns golden. When amber-colored specks form and butter smells nutty, remove from heat immediately. Stir in chopped sage and thyme, letting them sizzle for about 30 seconds. Set aside to cool slightly.
  3. Remove turkey from refrigerator 1 hour before roasting to take off the chill. Pat dry again with paper towels. Season outside with remaining pepper and light salt if needed.
  4. Stuff cavity with quartered onion, chopped carrots, celery, halved garlic head, fresh sage leaves, and thyme sprigs.
  5. Using a pastry brush, paint brown butter sage mixture all over the turkey, coating every inch of skin. Reserve about 2 tablespoons for basting later.
  6. Tuck wing tips under turkey. Tie legs together with kitchen twine. Place turkey breast-side up on rack in roasting pan. Pour 1 cup chicken broth into bottom of pan.
  7. Preheat oven to 425°F (220°C). Roast turkey at high temperature for 30 minutes. Then reduce oven temperature to 350°F (175°C) without opening door. Continue roasting for about 12-15 minutes per pound (approximately 2 to 2.5 hours total for a 12-pound turkey).
  8. Every 30 minutes after reducing temperature, baste turkey with pan juices and reserved brown butter. If skin browns too fast, tent loosely with aluminum foil.
  9. Start checking temperature about 30 minutes before estimated finish time. Insert thermometer into thickest part of thigh without touching bone. Target 165°F (74°C) in thigh and 160°F (71°C) in breast. Juices should run clear.
  10. Transfer turkey to cutting board and tent loosely with foil. Rest for at least 30 minutes, ideally 45, before carving.

Notes

Don’t skip the dry brine—it guarantees moist meat. Watch the brown butter carefully as it goes from perfect to burnt in seconds. Let turkey come to room temperature for 1 hour before roasting for best results. Rest the turkey for at least 30 minutes after roasting to redistribute juices.

Nutrition

Keywords: Thanksgiving turkey, brown butter turkey, sage turkey, holiday turkey, roasted turkey, crispy skin turkey, juicy turkey

Find it online: https://cookluma.com/perfect-brown-butter-sage-turkey-for-thanksgiving/