Turkey

"This recipe is from my sister-in-law's kitchen. Also the best turkey we have ever had. So juicy and so moist."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 25mins
Ingredients:
8
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 350 degrees F and remove the top rack.
  • Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well-incorporated and the butter has flecks of green in it. Season with salt and pepper.
  • Remove the neck and gizzards from teh inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water. Pat dry.
  • Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go.
  • Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
  • Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit. Use this to baste the turkey every 30 minutes.
  • The turkey should take about 3 hours to cook. If the legs or breast brown too quickly, cover with foil.
  • About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to over.
  • Continue to roast and baste for another hour or so.
  • The turkey is done when a meat theromometer registerss 170 degrees F in the meatiest part of the thigh. At 170 degrees F the thigh juices will run clear when pricked with a knife.
  • When done, transfer the turkey to a cutting board and let rest for 20 minutes before carving.
  • Serve and enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes