Maple and Sage Brown Butter Roasted Turkey
This Thanksgiving turkey recipe roasts up so juicy, with a bronzed, crisp skin glazed with sweet, seasonal maple and sage brown butter.
Servings: 12 people
Calories: 68kcal
Ingredients
- 1/2 cup unsalted butter
- 6 sage leaves fresh
- 2 tablespoons maple syrup
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 18 pound turkey fresh or thawed
Instructions
To Make the Maple and Sage Brown Butter Glaze
- Place the butter in a small, light-colored skillet over medium-low heat.
- Allow the butter to melt, then bubble and boil.
- Continue to cook the butter, swirling the pan occasionally, as it bubbles down to a simmer.
- Watch carefully as the butter becomes foamy and the milk solids begin to brown.
- When the butter takes on a nutty, amber color, toss in the sage leaves (be careful, they will sizzle and spit).
- Immediately pour the sage brown butter from the skillet into a heat-safe bowl to halt the cooking process, and vigorously whisk in the maple syrup, salt, and pepper.
To Cook the Turkey
- Preheat the oven to 325 degrees F.
- Remove the giblets from both cavities of the turkey, tuck the wing tips behind the bird, and tie the ankles together with kitchen string.
- Place the bird in a roasting pan, and brush it with about half the glaze.
- Cook until the juices run clear (not pink) and the thigh meat registers an internal temperature of 165 degrees F, basting with the glaze every 30 minutes (approx. 2 1/2 to 3 hours total for an 18-pound turkey).*
- Allow the turkey to rest for 1 hour at room temperature before carving.
Notes
*If at any point the bird is starting to become too brown, cover that area loosely with foil.
Nutrition
Serving: 1.5pounds | Calories: 68kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 2mg | Sugar: 0.01g | Vitamin A: 236IU | Calcium: 2mg | Iron: 0.002mg