Sheet Pan Turkey with Sage and Brown Butter

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.]

Total Time:
2 hr 15 min
25 min
30 min
1 hr 20 min

8 to 10 servings

  • 2 apples, roughly chopped
  • 2 large onions, roughly chopped
  • 2 lemons, cut into 1/2-inch slices
  • 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
  • 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 over the apple mixture skin-side up 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.)

  • Drain 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 in the pan 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.

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Cook's Note: A spatchcocked turkey is one that has been split open and then flattened like a book. Ask the butcher to do it for you.

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    This recipe is featured in:

    Top Turkeys for Thanksgiving