Sage Brown Butter Turkey with Toasted Pecans

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus 12–24 hours dry brining, optional)
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 15 minutes (plus optional brining time)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 3 Tbsp kosher salt (for dry brine)
• 1 1/2 tsp freshly ground black pepper
• 1 cup (2 sticks) unsalted butter
• 1/2 cup fresh sage leaves (loosely packed)
• 6 garlic cloves, smashed
• Zest of 1 lemon
• 2 medium onions, quartered
• 2 carrots + 2 celery stalks, chopped
• 2 1/2–3 cups low-sodium chicken or turkey stock
• 1 1/2 cups pecan halves
• 2 Tbsp olive oil
• 2 bay leaves, 4 sprigs fresh thyme
• 1/3 cup all-purpose flour (for optional gravy)

Do This

• 1. Pat turkey dry, remove giblets, and rub all over (and under the skin where possible) with kosher salt. Chill uncovered 12–24 hours for best flavor and juiciness.
• 2. Brown the butter in a saucepan with sage and garlic until nutty and deep golden. Stir in lemon zest, cool slightly, and remove sage if very dark.
• 3. Heat oven to 425°F (220°C). Scatter onions, carrots, and celery in a large roasting pan with bay leaves and thyme. Pour in 2 cups stock and drizzle vegetables with olive oil.
• 4. Place turkey on a rack over vegetables. Brush generously with sage brown butter, season with pepper, and roast 30 minutes.
• 5. Reduce oven to 350°F (175°C). Add pecan halves around the turkey in the pan. Continue roasting 1 3/4–2 1/4 hours, basting every 30 minutes with more brown butter and pan juices.
• 6. Turkey is done when the thickest part of thigh reaches 165°F and breast 160°F. Transfer turkey and pecans to a platter; tent with foil and rest 30–45 minutes.
• 7. Skim fat, then make a simple pan gravy with drippings, extra stock, and flour if desired. Carve turkey, spoon toasted pecans and some pan juices over slices, and serve warm.

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Why You’ll Love This Recipe

• Brown butter and sage give the turkey a deep, nutty, almost caramelized flavor that tastes like pure comfort.
• Pecans roasted right in the pan soak up the drippings, turning into rich, toasty little flavor bombs for serving and gravy.
• Simple, clear steps make an impressive holiday centerpiece feel totally doable for home cooks.
• The method keeps the meat juicy, the skin beautifully golden, and the kitchen smelling incredible.

Grocery List

• Produce: 1 lemon, 2 medium onions, 2 carrots, 2 celery stalks, 1 bulb garlic, 1 small bunch fresh sage, 1 small bunch fresh thyme
• Dairy: 1 cup (2 sticks) unsalted butter
• Pantry: 1 whole turkey (12–14 lb), kosher salt, black pepper, olive oil, bay leaves, 1 1/2 cups pecan halves, 2 1/2–3 cups low-sodium chicken or turkey stock, 1/3 cup all-purpose flour (for gravy, optional)

Full Ingredients

For the Turkey & Dry Brine

• 1 whole turkey, 12–14 lb, thawed if previously frozen
• 3 Tbsp kosher salt (use 2 Tbsp if using fine sea salt)
• 1 1/2 tsp freshly ground black pepper

For the Sage Brown Butter

• 1 cup (2 sticks; 226 g) unsalted butter
• 1/2 cup fresh sage leaves, loosely packed (about 20–25 leaves)
• 6 garlic cloves, lightly smashed
• Zest of 1 lemon (about 1 tsp)

For the Roasting Pan & Pecans

• 2 medium yellow onions, peeled and quartered
• 2 carrots, cut into large chunks
• 2 celery stalks, cut into large chunks
• 2 Tbsp olive oil
• 2 bay leaves
• 4 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 1/2–3 cups low-sodium chicken or turkey stock, divided
• 1 1/2 cups pecan halves

For the Optional Pecan Pan Gravy

• Pan drippings and browned bits from the roasting pan
• 1/3 cup all-purpose flour
• 1–1 1/2 cups additional low-sodium stock (as needed for consistency)
• Salt and pepper to taste
• Reserved toasted pecans from the pan (to taste, roughly chopped)

Step-by-Step Instructions

Step 1: Dry-brine the turkey for flavor and juiciness

If your turkey is frozen, thaw it completely in the refrigerator (about 3 days for a 12–14 lb bird). Remove the turkey from its packaging, take out the neck and giblet bag from the cavity, and pat the turkey very dry with paper towels, inside and out.

Sprinkle the kosher salt evenly all over the turkey: on the breast, legs, back, and a bit inside the cavity. If the skin is loose over the breast, gently slide your fingers between skin and meat and rub in some salt directly on the meat as well. Place the turkey breast-side up on a rimmed baking sheet or in a roasting pan. Refrigerate uncovered for at least 8 hours and up to 24 hours. This dry brine seasons the meat all the way through and helps the skin crisp.

Step 2: Make the sage brown butter

About 1 hour before roasting, make the brown butter. In a medium saucepan over medium heat, melt the butter with the smashed garlic cloves and fresh sage leaves. Continue to cook, swirling the pan occasionally, until the butter foams and then turns a deep golden brown and smells nutty, 6–8 minutes. Watch closely so it does not burn; the milk solids should be chestnut-brown, not black.

Remove the pan from heat immediately and stir in the lemon zest. Let the sage and garlic steep in the butter for 5 minutes, then, if any herbs look very dark, you can strain them out or leave them for a stronger flavor. Set the brown butter aside to cool slightly; it should be pourable and warm, not scorching hot, when you brush it on the turkey.

Step 3: Prep the roasting pan and heat the oven

Adjust your oven rack so the turkey will sit roughly in the center of the oven. Preheat the oven to 425°F (220°C). While it heats, prepare the roasting pan: scatter the onion quarters, carrot chunks, and celery pieces in the bottom of a large roasting pan. Add the bay leaves and thyme sprigs. Drizzle the vegetables with the olive oil and toss to coat lightly.

Pour 2 cups of the stock into the pan; this keeps the drippings from burning and forms the base for a flavorful gravy. Place a roasting rack over the vegetables. Remove the turkey from the fridge and let it sit at room temperature for 30–45 minutes while the oven is heating. Pat the skin dry again if any moisture has formed.

Step 4: Butter the turkey and start it at high heat

Place the turkey breast-side up on the roasting rack. If you like, tuck the wing tips under the body to prevent burning, and tie the legs loosely together with kitchen twine. Brush or spoon a generous layer of the warm sage brown butter all over the turkey, including the legs and wings. Reserve at least half of the brown butter for basting later. Sprinkle the turkey lightly all over with the black pepper (you should not need extra salt because of the dry brine).

Transfer the pan to the preheated 425°F (220°C) oven and roast for 30 minutes. This initial high heat helps set the skin and start the browning. If any part of the turkey is browning too quickly during this time, tent that area loosely with a small piece of foil.

Step 5: Add the pecans, lower the heat, and finish roasting

After 30 minutes, carefully slide the oven rack out. Reduce the oven temperature to 350°F (175°C). Stir the vegetables in the pan and check the liquid level; if the pan looks dry, add 1/2 cup more stock. Scatter the pecan halves evenly around the turkey, directly on the bottom of the pan so they are in contact with the juices and fat. Gently toss them in the pan juices with a spoon so they start to coat and toast.

Baste the turkey generously with some of the remaining sage brown butter, then return it to the oven. Continue roasting at 350°F (175°C), basting every 30 minutes with a mix of brown butter and pan juices, until the thickest part of the thigh registers 165°F (74°C) and the thickest part of the breast reads 160°F (71°C), 1 3/4–2 1/4 hours more, depending on your turkey size and oven. If the skin is getting too dark at any point, tent loosely with foil but leave some space for steam to escape so the skin stays relatively crisp.

Step 6: Rest the turkey and reserve the pecans

When the turkey reaches temperature, carefully lift it (using sturdy tongs and a carving fork) onto a large cutting board or serving platter. Use a slotted spoon to scoop the toasted pecans from the pan and transfer them to a bowl or to the serving platter around the turkey. They should be deeply fragrant and glistening from the drippings. Tent the turkey loosely with foil and let it rest for 30–45 minutes; this allows the juices to redistribute and makes carving easier.

While the turkey rests, tilt the roasting pan and spoon off some of the excess fat from the surface of the drippings, reserving about 1/3 cup fat if you plan to make gravy. Leave the roasted vegetables and browned bits in the pan; they are full of flavor.

Step 7: Make the pecan pan gravy (optional) and serve

To make gravy, set the roasting pan over medium heat across two burners (or pour drippings and vegetables into a wide skillet). If you have about 1/3 cup of fat in the pan, you are set; if not, add a bit of butter or oil. Sprinkle the flour evenly over the fat and vegetables and cook, stirring constantly, for 2–3 minutes until the mixture looks slightly thickened and lightly golden. Mash the vegetables into the roux as you stir to release their flavor.

Slowly whisk in 1–1 1/2 cups additional stock, scraping up all the browned bits from the bottom of the pan. Bring to a simmer and cook 5–7 minutes, until the gravy is smooth and thick enough to coat the back of a spoon. Stir in a handful of the reserved toasted pecans, roughly chopped if you like. Taste and season with salt and pepper as needed, then strain for a smoother gravy or leave it rustic. Carve the turkey, arrange on a warm platter with the remaining whole toasted pecans scattered over and around the slices, and serve with the warm pecan pan gravy on the side.

Pro Tips

• Plan for the dry brine. Even 8 hours of dry brining makes a difference, but 24 hours gives you the best seasoning and juiciness. If you can, start the day before.
• Watch the brown butter closely. Once it starts to darken, it goes from perfect to burnt quickly. As soon as you see deep golden-brown specks and smell a nutty aroma, pull it off the heat.
• Add pecans later to prevent burning. Putting the pecans in the pan for just the last 1 1/2–2 hours of roasting lets them toast and soak up flavor without turning bitter.
• Use a thermometer, not time, to judge doneness. Every oven and turkey is different. An instant-read thermometer in both thigh and breast is the most reliable guide.
• Do not skip the rest. Resting 30–45 minutes means juicier slices and time to make a relaxed, flavorful gravy.

Variations

• Herb medley brown butter turkey. Swap half the sage for fresh rosemary and thyme leaves in the brown butter for a more mixed-herb flavor.
• Maple-pecan finish. Drizzle 2–3 Tbsp pure maple syrup over the toasted pecans in the last 10 minutes of roasting for a lightly sweet, glossy coating.
• Nut-free version. Simply omit the pecans if you are serving guests with nut allergies; keep everything else the same and you will still have a deeply savory, aromatic turkey.

Storage & Make-Ahead

You can dry-brine the turkey up to 48 hours in advance; just keep it uncovered in the refrigerator. The sage brown butter can be made up to 3 days ahead and refrigerated in a covered container. Gently rewarm it over low heat or in short bursts in the microwave until pourable before using.

Leftover turkey keeps well in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze sliced turkey in freezer bags with as much air pressed out as possible for up to 3 months. Reheat gently with a splash of stock to keep the meat moist. The pecan pan gravy will keep in the fridge for 3 days or in the freezer for up to 3 months; reheat over low heat, whisking in a little extra stock or water if it is too thick. Any extra toasted pecans can be stored in an airtight container at room temperature for up to a week and are delicious over salads or roasted vegetables.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz roasted turkey meat plus some skin, a spoonful of pecans, and a modest amount of gravy): about 450 calories; 30 g fat (10 g saturated); 5–6 g carbohydrate; 37 g protein; 1–2 g fiber; 750–900 mg sodium (will vary with brining time and stock used). These numbers are estimates and will change based on the exact turkey size, how much skin you eat, and how much gravy you enjoy.