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Brown Butter Sage Roast Turkey

Brown butter sage roast turkey gets its nutty flavor from amber-brown butter stirred with fresh sage, salt, and pepper. Roasted with onion and lemon until it reaches 165°F, it has fragrant seasoning and crisp golden skin.
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Prep Time 20 minutes
Cook Time 3 hours 50 minutes
Resting time 30 minutes
Total Time 4 hours 40 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 2 tbsp fresh sage leaves finely chopped; from 1 bunch
  • 4 sprigs fresh sage
  • 2 tbsp kosher salt
  • 1 tsp black pepper
  • 12 lb whole turkey 12- to 14-pound; unbrined, thawed, neck and giblets removed
  • 1 yellow onion medium, quartered
  • 1 lemon quartered

Equipment

  • 1 16x13-inch roasting pan

Method
 

  1. Preheat the oven to 325°F with a rack in the lower third.
  2. Melt the butter in a small saucepan over medium heat, swirling occasionally, for 3 to 5 minutes until amber-brown and nutty-smelling.
  3. Remove the butter from the heat and stir in the chopped sage, salt, and pepper.
  4. Cool the sage butter until thickened but spreadable, about 15 minutes.
  5. Pat the turkey dry with paper towels.
  6. Gently loosen the skin over the breast and thighs with your fingers.
  7. Rub half of the sage butter under the skin.
  8. Spread the remaining butter over the outside of the turkey.
  9. Put the onion, lemon, and sage sprigs in the cavity.
  10. Set the turkey breast-side up on a rack in a 16x13-inch roasting pan and tuck the wing tips under the body.
  11. Roast for 3 to 3 3/4 hours, tenting loosely with foil if the skin browns too quickly, until a thermometer inserted into the thickest part of the breast and the innermost thigh without touching bone reads 165°F.
  12. Transfer the turkey to a cutting board and tent loosely with foil.
  13. Rest for 30 minutes before carving.

Notes

For the clearest doneness check, insert the thermometer without touching bone. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a dairy-free adaptation, use a plant-based butter that browns.