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Brown Butter Sage Roast Turkey

Brown butter sage roast turkey is roasted at 325°F with nutty browned butter spread under the skin and over the bird. The sage butter and cavity aromatics add savory flavor, while resting keeps the turkey juicy for carving.
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Prep Time 15 minutes
Cook Time 3 hours 52 minutes
Cooling and resting 1 hour 10 minutes
Total Time 5 hours 17 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the brown butter sage butter
  • 1 cup unsalted butter
  • 2 tbsp fresh sage finely chopped
For the turkey
  • 1 whole turkey 12- to 14-pound, fully thawed, neck and giblets removed
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 2 celery stalks, cut into 3-inch pieces
  • 1 cup water

Equipment

  • 1 16x13-inch roasting pan

Method
 

Make the brown butter sage butter
  1. Melt the butter in a small saucepan over medium heat, swirling often, for 5 to 7 minutes until the milk solids are golden brown and smell nutty.
  2. Pour the brown butter into a heatproof bowl and stir in the sage.
  3. Cool for 25 to 40 minutes, stirring occasionally, until thick but spreadable.
Prepare the turkey
  1. Heat the oven to 325°F and set a rack in the lower-middle position.
  2. Place a rack inside a 16x13-inch roasting pan.
  3. Pat the turkey dry and tuck the wing tips under.
  4. Season the turkey all over and inside the cavity with the salt and pepper.
  5. Gently loosen the skin over the breast and thighs.
  6. Spread the sage butter under the skin and over the outside of the turkey.
  7. Put the onion, lemon, and celery in the cavity.
  8. Set the turkey breast-side up on the roasting rack.
  9. Pour the water into the pan.
Roast the turkey
  1. Roast for 3 to 3 3/4 hours, tenting loosely with foil if the skin gets too dark, until a thermometer inserted into the thickest part of the breast and the innermost thigh reads 165°F without touching bone.
  2. Transfer the turkey to a carving board and let it rest for 30 minutes before carving.

Notes

For best results, make sure the butter is thick but spreadable before applying it under the skin. Refrigerate leftover turkey for 3 to 4 days; freeze leftovers for longer storage. For a dairy-free variation, use an equal amount of plant-based butter.