Drape Your Holiday Bird in This Two-Ingredient Sauce

Sometimes, gravy ain't got it. Serve this simple butter sauce instead.

Steaks often get finished with a compound butter, but poultry deserves a special butter of its own. After the holiday bird gets sliced and plated, it’s all on its own left to speak for itself and rely on what is, hopefully, a fantastic preparation method. As an offering that complements (or saves) every version of poultry out there, serve your guests a bird draped in fried sage and salted browned butter, an ultra-simple finishing sauce with heaps of flavor.

Drape Your Holiday Bird in This Two-Ingredient Sauce