Sage-Butter Roasted Turkey

3 T. kosher salt * (table salt does not work here.)
1 T. dried rubbed sage
1 16-pound turkey (or thereabouts)
1/4 cup (1/2 stick) unsalted butter
1/4 cup fresh sage, chopped
1 cup chicken broth

* I use Diamond Crystal Kosher Salt, which I get at Penzey’s

Combine kosher salt and dried sage in a small bowl. Loosen skin over turkey’s breast and legs (try not to tear the skin; Cooks Illustrated suggests using the blunt handle-end of a wooden spoon to loosen the skin). Rub the salt mixture all over the turkey, under the skin and inside the cavity. Wrap turkey in plastic wrap and refrigerate overnight.

Preheat oven to 375 degrees and set oven rack on lowest position. Pat turkey dry and tuck wing tips under. Tie legs loosely together with kitchen twine. Stir butter and fresh chopped sage together in a small saucepan over low heat until butter melts. Brush all over the turkey and sprinkle with pepper.

Roast turkey for 1 hour. Baste with any pan juices, reduce oven temperature to 350 degrees and continue roasting for 45 minutes. Pour chicken broth over and turn pan around. Roast until the thickest part of the thigh registers 165 degrees on an instant-read thermometer, about another 1 1/4 hours. Total cooking time will be approximately 3 hours, depending on the size of your bird. If you’ve got a smaller bird, check the temperature after 2 1/2 hours. Don’t overcook! Easier said than done, I know, but using the instant-read thermometer will assure when it’s done.

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