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Best Brown Butter Sage Turkey for an Easy Feast

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This brown butter sage turkey is incredibly juicy with crispy, golden skin. It’s a crowd-pleasing holiday centerpiece made with simple ingredients and a foolproof method.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1/4 cup (10g) fresh sage leaves, finely chopped
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15g) kosher salt
  • 1 teaspoon (2g) freshly ground black pepper
  • 1 teaspoon (2g) garlic powder
  • 1 whole turkey (12–14 lbs / 5.4–6.4 kg), thawed if frozen
  • 1 medium onion (150g), quartered
  • 4 cloves garlic, smashed
  • 2 stalks celery, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 cup (240ml) low-sodium chicken broth

Instructions

  1. Make the brown butter sage mixture: In a small saucepan over medium heat, melt the butter. Stir occasionally as it foams and bubbles. After about 5-7 minutes, when brown specks form and the butter smells nutty, remove from heat. Stir in chopped sage, olive oil, salt, pepper, and garlic powder. Let cool slightly.
  2. Prep the turkey: Remove turkey from refrigerator. Remove giblets and neck. Pat turkey completely dry with paper towels inside and out. Let sit at room temperature for 30 minutes.
  3. Preheat oven to 425°F (218°C). Place rack in lower third of oven.
  4. Season the turkey: Place turkey breast-side up on roasting rack. Stuff cavity with quartered onion, smashed garlic, celery, and carrot. Tuck wing tips under turkey.
  5. Apply the brown butter sage rub: Using a basting brush, coat entire turkey with the brown butter sage mixture, including underside of legs and wings.
  6. Add broth to the pan: Pour chicken broth into bottom of roasting pan, not over turkey.
  7. Roast at high heat: Roast at 425°F (218°C) for 30 minutes.
  8. Reduce heat and continue roasting: Without opening oven, reduce temperature to 350°F (177°C). Continue roasting until thickest part of thigh reaches 165°F (74°C), about 2 to 2.5 hours total.
  9. Baste halfway through (optional): About 1 hour into roasting, spoon pan juices over turkey.
  10. Check for doneness: Insert meat thermometer into thickest part of thigh without touching bone. It should read 165°F (74°C). Breast meat should be at 160°F (71°C).
  11. Rest the turkey: Remove from oven and tent loosely with aluminum foil. Let rest for at least 30 minutes before carving.
  12. Carve and serve: Transfer turkey to cutting board. Carve breast meat against the grain into thick slices. Separate legs and thighs. Arrange on platter and spoon pan juices over top.

Notes

Don’t skip drying the turkey for crispy skin. Watch the brown butter closely to avoid burning. Use a meat thermometer for accuracy. Plan timing backward from serving time. If skin over-browns, tent with foil.

Nutrition

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

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