Prep 25 mins
Cook 3 hrs
This recipe is from my sister-in-law's kitchen. Also the best turkey we have ever had. So juicy and so moist.
- 1 cup unsalted butter, at room temperature
- 1⁄2 bunch sage, leaves finely chopped
- kosher salt, to taste
- ground black pepper, to taste
- 1 (12 -14 lb) turkey
- 1 cup pure maple syrup
- 1⁄4 cup hot water
- 8 slices smoked bacon
- 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!