Recipes : Maple-Roasted Turkey with Sage Butter : Food Network

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Maple-Roasted Turkey with Sage Butter
Recipe courtesy Tyler Florence

Ingredients
1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water

Directions
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. Put the turkey on a rack in a
large roasting pan, cover the turkey with aluminium 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. Serve with Turkey Gravy.