Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Turkey Recipe
    Lost? Site Map


    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    25 mins

    3 hrs

    hschroer77's Note:

    This recipe is from my sister-in-law's kitchen. Also the best turkey we have ever had. So juicy and so moist.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to 350 degrees F and remove the top rack.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
    6. 6
      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.
    7. 7
      The turkey should take about 3 hours to cook. If the legs or breast brown too quickly, cover with foil.
    8. 8
      About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to over.
    9. 9
      Continue to roast and baste for another hour or so.
    10. 10
      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.
    11. 11
      When done, transfer the turkey to a cutting board and let rest for 20 minutes before carving.
    12. 12
      Serve and enjoy!

    Browse Our Top < 4 Hours Recipes

    Ratings & Reviews:


    Nutritional Facts for Turkey

    Serving Size: 1 (509 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 960.9
    Calories from Fat 486
    Total Fat 54.0 g
    Saturated Fat 20.7 g
    Cholesterol 355.2 mg
    Sodium 422.8 mg
    Total Carbohydrate 18.0 g
    Dietary Fiber 0.0 g
    Sugars 15.9 g
    Protein 94.8 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes