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Perfect Brown Butter Sage Turkey with Easy Cider Gravy

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This brown butter sage turkey is juicy, deeply flavorful, and paired with a simple cider gravy that’s almost impossible to mess up. It’s a show-stopping holiday dish that’s also easy enough for a weekend dinner.

Ingredients

Scale
  • 1 whole turkey (10–12 pounds), thawed
  • 1 cup unsalted butter (2 sticks)
  • 1/4 cup fresh sage leaves, chopped, plus 10-12 whole leaves for garnish
  • 2 cups apple cider (unfiltered is best)
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 2 tablespoons all-purpose flour (for gravy)
  • 1 cup low-sodium chicken or turkey broth

Instructions

  1. Make the Brown Butter Sage Mixture: Place 1 cup unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, subsides, and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately when it smells nutty and the specks are warm amber. Stir in 1/4 cup chopped fresh sage leaves. Set aside to cool slightly.
  2. Prep the Turkey: Remove turkey from packaging, take out giblets and neck. Pat completely dry with paper towels inside and out. Let sit at room temperature for 30 minutes.
  3. Season the Bird: Rub 2 tablespoons olive oil all over the turkey skin. Season generously with 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder, including the cavity. Place quartered onion and smashed garlic cloves inside the cavity. Tuck whole sage leaves under the skin of the breast and thighs.
  4. Apply the Brown Butter: Using a basting brush, apply half of the brown butter sage mixture all over the turkey skin. Reserve the other half for basting during roasting.
  5. Roast the Turkey: Preheat oven to 425°F (220°C). Place turkey on a rack in a roasting pan, breast side up. Pour 1 cup apple cider into the bottom of the pan. Roast at 425°F for 30 minutes.
  6. Reduce Heat and Baste: After 30 minutes, reduce oven temperature to 350°F (175°C). Baste turkey with remaining brown butter mixture. Add the second cup of apple cider to the pan. Continue roasting for about 1 hour 45 minutes to 2 hours, basting every 30 minutes with pan juices. Tent with foil if skin browns too quickly.
  7. Check for Doneness: Turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C) and the breast reads 160°F (71°C). Start checking at 1 hour 45 minutes.
  8. Rest the Turkey: Transfer turkey to a cutting board or platter. Let rest for at least 20-25 minutes before carving. Tent loosely with foil to keep warm.
  9. Make the Cider Gravy: Pour pan drippings through a fine-mesh strainer into a large measuring cup or fat separator. Skim off most of the fat, leaving about 2 tablespoons. Return strained drippings to the roasting pan (or a medium saucepan) over medium heat. Whisk in 2 tablespoons all-purpose flour until smooth. Cook for 1 minute. Slowly pour in 1 cup chicken or turkey broth, whisking constantly. Simmer for 3-5 minutes until thickened. Season with salt and pepper to taste.

Notes

Don’t skip drying the turkey thoroughly for crispy skin. Brown butter can go from perfect to burnt quickly—watch closely. Baste every 30 minutes, not more often. If the breast browns too fast, tent with foil. For lumpy gravy, strain through a fine-mesh sieve. The turkey can be made with a 14-pound bird by adjusting cooking time.

Nutrition

Keywords: brown butter sage turkey, cider gravy, roast turkey, Thanksgiving turkey, holiday turkey, easy turkey recipe

Find it online: https://emmaoven.com/perfect-brown-butter-sage-turkey-with-easy-cider-gravy/