SHEET PAN TURKEY WITH SAGE AND BROWN BUTTER

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

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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.