Maple-Roasted Turkey With Sage Butter |
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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 12 |
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This is the only turkey recipe we make for Christmas and Thanksgiving. We love it! Found on Ingredients:
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 |
Directions:
1. Preheat the oven to 350 degrees F and remove the top rack of the oven.
2. 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.
3. 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.
4. 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.
5. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine.
6. 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).
7. Put the turkey on a rack in a large roasting pan and cover the turkey with aluminum foil, and place in the oven.
8. In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin.
9. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes.
10. 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).
11. About 1/2 hour before you think the turkey is done, remove the foil so that it can brown.
12. 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.
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