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Easy Brown Butter Sage Turkey with Herb Gravy

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A quick and delicious turkey recipe featuring nutty brown butter, crispy sage, and a rich herb gravy. Perfect for a weeknight dinner that tastes like a special occasion, ready in under 30 minutes.

Ingredients

Scale
  • 1.5 lbs (680g) turkey breast cutlets (about ½-inch thick)
  • 4 tablespoons (60g) unsalted butter
  • 10–12 fresh sage leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil
  • 2 tablespoons (30g) unsalted butter (for gravy)
  • 2 tablespoons all-purpose flour
  • 1 ½ cups (355ml) low-sodium chicken broth
  • ½ cup (120ml) heavy cream
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Pat the turkey cutlets completely dry with paper towels. Season both sides generously with salt and pepper. Let them sit at room temperature for 10 minutes.
  2. Place a large skillet over medium heat. Add 4 tablespoons of butter and olive oil. Swirl the pan occasionally as the butter melts. It will foam, then the foam will subside, and brown specks will form at the bottom (about 3-4 minutes). Watch carefully to avoid burning.
  3. Once the butter is browned, add fresh sage leaves to the pan. Fry for 15-20 seconds per side until dark green and crispy. Transfer to a paper towel-lined plate using tongs.
  4. Increase heat to medium-high. Place turkey cutlets in the hot brown butter in a single layer (cook in batches if needed). Cook undisturbed for 3-4 minutes until a deep golden-brown crust forms. Flip and cook for another 2-3 minutes until internal temperature reaches 160°F (71°C). Transfer to a plate and tent loosely with foil.
  5. Reduce heat to medium-low. You should have about 2 tablespoons of fat left in the pan. Add 2 tablespoons of butter for the gravy. Once melted, whisk in 2 tablespoons of flour. Cook the roux for 1-2 minutes, whisking constantly, until light golden.
  6. Slowly pour in chicken broth while whisking vigorously to prevent lumps. Bring to a gentle simmer. Whisk in heavy cream, fresh thyme, rosemary, and garlic powder. Simmer for 2-3 minutes, stirring occasionally, until desired consistency. Season with salt and pepper to taste.
  7. Return the seared turkey cutlets to the pan, nestling them into the gravy. Spoon some gravy over the top. Warm through for about 1 minute. Garnish with crispy sage leaves before serving.

Notes

Fresh sage is non-negotiable for crispiness. Stay by the stove when browning butter to prevent burning. Dry turkey thoroughly for a good sear. Gravy can be made ahead and stored for up to 2 days. For gluten-free gravy, use a 1:1 gluten-free flour blend or cornstarch slurry.

Nutrition

Keywords: brown butter sage turkey, herb gravy, quick turkey recipe, weeknight dinner, Thanksgiving, turkey cutlets, easy turkey recipe

Find it online: https://ovenmila.com/easy-brown-butter-sage-turkey-with-herb-gravy/