In a skillet, heat the butter, sage and salt over medium heat.

With a whisk or simply moving the pan over the burner, swirl the butter as it foams up and begins to heat.

Watch carefully as brown bits begin forming at the bottom of the pan, and continue moving the butter. (This will ensure the browning bits of butter don’t burn.)

When the brown bits begin smelling nutty and are plentiful, remove the skillet from the heat.

Let the butter cool slightly, then set aside. (Refrigerate if you’re making this in advance.) Do not remove the sage. When you spread the butter on the turkey, it will crumble and add additional flavor.

Preheat the oven to 325°F. Set aside a large roasting pan.

Remove the raw turkey from its packaging. Pat dry with a paper towel. Place in the prepared roasting pan.

Smear the Browned Butter onto every surface of the turkey. Make sure to spread the butter beneath the skin and in the turkey’s cavities. When done with this, wash your hands vigorously beneath hot water.

Season the entire turkey with freshly ground black pepper.

Transfer the turkey into the preheated oven. It will remain uncovered for the entire time it bakes.

Please note that turkeys of different sizes will require different times to cook. My turkey, which fell in the 14-18 lb. range, took about 3 hours and 45 minutes, when all was said and done. Please read the instructions included on your turkey to make sure you give your turkey enough time to bake.

When you believe your turkey has cooked through, use a digital kitchen thermometer and check the turkey’s temperature. You want the turkey breast to be 165°F before you remove it from the oven. (The dark meat should reach 175°F for optimal flavor.)

When the turkey reaches the desired temperature, remove from the oven, and immediately cover loosely with aluminum foil.

Transfer the turkey from the roasting pan to a platter, and let it rest for 15-20 minutes so the juices can settle into the meat.

While the turkey cools, make the gravy!

Pour the turkey drippings from the roasting pan into a liquid measuring cup.

Place the roasting pan on the stove and warm over medium heat. Measure 1 ½ cups of the drippings back into the pan.

Add the flour to drippings, and whisk until smooth. The mixture will begin to bubble, and at that point, add the chicken stock, whisking constantly.

Lower the heat, and continue whisking. The gravy will begin thickening, and when it has reached the desired consistency, remove from the heat.

If the gravy sits for a little while, it will thicken. If this happens, put it back on low heat and add a little more chicken stock.

When the turkey has rested for the desired amount of time, carve with a sharp knife or a carving knife.

Serve the turkey with the gravy and other side dishes, and enjoy warm!