Time: 2 hours 15 minutes
Complexity: easily
Servings: 10

This is a quick way to cook a juicy, evenly cooked turkey with crispy skin, and you don't even have to take out the roasting pan—the bird cooks right on the baking sheet. Ask the butcher to butterfly your turkey. This way, it's guaranteed to be covered in a delicious crispy crust.

Ingredients:

• 2 apples, peeled and coarsely chopped
• 2 large onions, coarsely chopped
• 2 lemons, cut into 1cm thick slices.
• 6 sprigs of fresh sage + 0.5 cup of sage leaves
• 1 cup lightly salted chicken broth
• 1 turkey weighing 5.5-6.5 kg, butterflyed
• 2 tbsp. sweet paprika
• 2 tablespoons extra-virgin olive oil
• 110 g unsalted butter
• Sea salt flakes, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, apples, lemon, paprika, sage, brown butter, sea ​​salt flakes

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Preparation:

Step 1
• Position a rack in the center of the oven and preheat the oven to 200°C. Combine the apples, onion, lemons, sage sprigs, and chicken broth in a rimmed baking sheet.
Step 2
• Generously season both sides of the turkey with 2 tablespoons salt and 1 tablespoon black pepper and rub the entire surface with paprika. Place the turkey skin-side up on the apple mixture and rub the skin with olive oil. Roast until the skin is golden brown and crispy and a thermometer inserted into the thigh registers 150°F (68°C), 1 hour to 1 hour 10 minutes. Transfer the turkey to a cutting board and cover tightly with foil; let rest for 30 minutes before carving. The turkey will continue to cook while resting.
Step 3
• Strain the juices from the pan through a sieve into a small saucepan, pressing down on the solid ingredients to extract as much liquid as possible. Discard any remaining liquid. Skim any fat from the juices if necessary and keep warm over low heat.
Step 4
• Slice the turkey and place on a warm serving platter. In a medium skillet over medium heat, melt the butter, stirring occasionally, until it turns dark brown and nutty, about 5 minutes. Add the sage leaves and cook, stirring, until the edges curl, just a few seconds.
Step 5
• Spoon the brown butter and sage over the turkey and sprinkle with sea salt. Serve the turkey with the pan juices.
  
  Note
  When butterflying, the bird is cut along the spine, opened like a book and flattened.

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