Ingredients

• 2 apples, roughly chopped
• 2 large onions, roughly chopped
• 2 lemons, cut into 1/2-inch slices
• 6 sprigs fresh sage plus 1/2 cup sage leaves
• 1 cup low-sodium chicken broth
• One 12- to 14-pound turkey, spatchcocked (see Cook's Note)
• Kosher salt and freshly ground black pepper
• 2 tablespoons sweet paprika
• 2 tablespoons extra-virgin olive oil
• 1 stick (8 tablespoons) unsalted butter
• Flaky sea salt, for serving

Instructions

1. Position an oven rack in the center of the oven and preheat to 400 degrees F. Combine the apples, onions, lemons, sage sprigs and chicken broth on a rimmed baking sheet.
2. Sprinkle the turkey generously on both sides with 2 tablespoons salt and 1 tablespoon pepper, and rub all over with the paprika. Put the turkey over the apple mixture skin-side up and rub the skin with the olive oil. Roast until the skin is golden brown and crisp, and an instant-read thermometer inserted into the thigh registers 155 degrees F, 1 hour to 1 hour 10 minutes. Transfer the turkey to a cutting board and tent it loosely with foil; let rest 30 minutes before carving. (The turkey will continue cooking as it rests.)
3. Drain the juices from the baking sheet through a mesh sieve into a small saucepan, pressing on the solids to extract as much liquid as possible. (Discard the solids.) Skim off any fat from the juices with a spoon if necessary, and keep warm over low heat.
4. Carve the turkey and arrange on a warm serving platter. Melt the butter in a medium skillet over medium heat, swirling the butter in the pan occasionally, until it becomes deep nutty brown, about 5 minutes. Add the sage leaves and cook, stirring, until the edges curl up, just a few seconds. Spoon the brown butter and sage leaves all over the turkey, and sprinkle with some of the flaky sea salt. Serve the pan juices on the side.