Prep 35 mins
Cook 3 hrs
This is the only turkey recipe we make for Christmas and Thanksgiving. We love it! Found on FoodNetwork.com
- 1⁄2 cup unsalted butter, softened to room temperature
- 1⁄4 bunch fresh sage, finely chopped
- kosher salt
- black pepper, freshly ground
- 12 -14 lbs turkey, giblets, neck and liver discarded (preferably fresh turkey, it's much more moist)
- 8 slices bacon
- 1⁄2 cup maple syrup
- 2 tablespoons hot water
- Preheat the oven to 350 degrees F and remove the top rack of the oven.
- Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
- Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper.
- Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go.
- Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine.
- Shingle the bacon strips over the breast so it's totally covered (or do this after putting the turkey in the pan as directed below).
- Put the turkey on a rack in a large roasting pan and cover the turkey with aluminum foil, and place in the oven.
- In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin.
- Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes.
- Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound).
- About 1/2 hour before you think the turkey is done, remove the foil so that it can brown.
- When done, take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving.