Best Sheet Pan Turkey With Sage And Brown Butter Recipes

Sheet Pan Turkey with Sage and Brown Butter image

Provided by Food Network Kitchen

Categories main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 11

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.

Oven Roasted Turkey with Sage Butter image

Provided by Tyler Florence

Categories main-dish

Time 3h10m

Yield 10 to 12 servings

Number Of Ingredients 16

One 12- to 14-pound fresh turkey
Kosher salt and freshly ground black pepper
Caramelized Onion and Cornbread Stuffing, recipe follows
Extra-virgin olive oil
Sage Butter, recipe follows
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
2 tablespoons butter
2 onions, chopped
Handful fresh sage leaves, chopped
6 large cornmeal muffins, cubed
Salt and freshly ground black pepper
1 egg
1/4 cup heavy cream
1/4 cup chicken stock

Steps:

Preheat the oven to 375 degrees F and remove the top rack of the oven.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
Combine all ingredients.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.