Sheet Pan Turkey With Sage And Brown Butter Recipes

SHEET PAN TURKEY WITH SAGE AND BROWN BUTTER

Sheet Pan Turkey with Sage and Brown Butter image

This is a very fast way to get a juicy, evenly cooked turkey covered with crispy skin -- and you don't even need to dust off your roasting pan. Ask your butcher to spatchcock the turkey for you.

Provided by Food Network Kitchen

Categories main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

2 apples, cored and roughly chopped
2 large onions, roughly chopped
2 lemons, sliced 1/2 inch thick
6 sprigs fresh sage plus 1/2 cup sage leaves
1 cup low-sodium chicken broth
One 12- to 14-pound turkey, spatchcocked (see Cook's Note)
Kosher salt and freshly ground black pepper
2 tablespoons sweet paprika
2 tablespoons extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
Flaky sea salt, for serving

Steps:

Position an oven rack in the center of the oven and preheat to 400 degrees F. Combine the apples, onions, lemons, sage sprigs and chicken broth on a rimmed baking sheet.
Sprinkle the turkey generously on both sides with 2 tablespoons salt and 1 tablespoon pepper, and rub all over with the paprika. Put the turkey, skin-side up, over the apple mixture and rub the skin with the olive oil. Roast until the skin is golden brown and crisp, and an instant-read thermometer inserted into the thigh registers 155 degrees F, 1 hour to 1 hour 10 minutes. Transfer the turkey to a cutting board and tent it loosely with foil; let rest 30 minutes before carving. (The turkey will continue cooking as it rests.)
Strain the juices from the baking sheet through a mesh sieve into a small saucepan, pressing on the solids to extract as much liquid as possible. (Discard the solids.) Skim off any fat from the juices with a spoon if necessary, and keep warm over low heat.
Carve the turkey and arrange on a warm serving platter. Melt the butter in a medium skillet over medium heat, swirling the butter occasionally, until it becomes deep nutty brown, about 5 minutes. Add the sage leaves and cook, stirring, until the edges curl up, just a few seconds. Spoon the brown butter and sage leaves all over the turkey, and sprinkle with some of the flaky sea salt. Serve the pan juices on the side.

ROAST TURKEY WITH SAGE BUTTER

Roast Turkey With Sage Butter image

This has been a family request every Thanksgiving. I have used the sage butter for turkey breasts. This brings out the flavor of the turkey without hiding it enhancing what is already there. You MUST baste. Else you end up with my sister's Desert Turkey. Origin was an Epicurious recipe.

Provided by drhousespcatcher

Categories Poultry

Time 6h

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

8 slices bacon
1 cup unsalted butter, room temperature
3 tablespoons fresh sage, chopped
16 lbs turkey
3 cups leeks, chopped
2 cups fennel, chopped
8 large fresh sage sprigs
3 bay leaves, crumbled
4 1/2 cups low sodium chicken broth
fresh sage
parsley sprig

Steps:

Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon finely. Mix butter, sage and bacon in medium bowl. Season lightly with salt and pepper. Can be made 2 days ahead. Cover and chill. If using return to room temperature.
Pat turkey dry. Season cavity with salt and pepper. Place leeks, fennel, 8 sage sprigs and bay leaves in cavity. Loose the skin of the Turkey breast and spread 1/3 cup sage butter over breast meat. Put Turkey on roasting rack. Rub 2 tablespoons sage butter over outside of turkey. Set aside 1/3 cup butter for gravy; save the rest for basting. Can be made 1 day ahead if you return it to room temp before continue. Cover, chill.
Position rack in bottom third of oven and preheat to 350°F.
Pour 1/3 cup broth over turkey. Roast turkey until thermometer inserted into thickest part of inner thigh registers 180°F.
NOTE be sure to baste every 30 minutes with 1/3 cup broth and occasionally brushing with sage butter. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
Remove rack from pan. Pour off juices and skim then return to pan. Set pan over 2 burners set on high heat. Add 2 cups broth. Boil until liquid is reduced to 2 cups, scraping up browned bits, about 10 minutes. Whisk in reserved 1/3 cup sage butter. Season with pepper. Transfer gravy to bowl.
Uncover platter. Garnish with sage and parsley.
Note Time is guess because conditions vary. Use a thermometer.

Nutrition Facts : Calories 1207.3, Fat 71.4, SaturatedFat 25.9, Cholesterol 462.6, Sodium 560.3, Carbohydrate 5.7, Fiber 1, Sugar 1, Protein 127.9

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