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Maple-Roasted Turkey with Sage Butter Recipe

Maple-Roasted Turkey with Sage Butter

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

Showing 41-50 of 76

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  • on November 22, 2007

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    Wow! Do not fear the sage, bacon or syrup! This is a very forgive-able recipe--yum!

    Fresh sage is less pungent than dried and it's such an aromatic treat to chop it up for the butter. Following Tyler's tips, the seasoned butter slipped right into place.

    "Shingling" the bacon onto the turkey is so simple--just make sure your turkey is towel-dry. By the time I was done, my bird with its bacon stripes looked more like a jail-bird than tom-turkey, so naturally I called my husband into the kitchen to approve.

    I goofed and forgot the maple syrup-and as a rule I refuse to shop on holidays. So, I boiled down 2 cups of apple cider with 1/4 c. of brown sugar--making an awesome syrup.

    I'm just coming out of my turkey coma and wishing I could do all over again--right now!

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  • on November 22, 2007

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    This was the first turkey I did own my own and I must say it was absolute perfection. The turkey was much more juicy than fried ones and then there was the wonderful bacon taste.....I also brined my bird the day before.
    The one think I would reccomend is a tart cranberry sauce. The drippings make for a yummy but sweet gravy. The tart cranberry sauce (I used D Lieberman's Fennel Orange one was the perfect acid to balance the meal :
    Awesome job Tyler!

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  • on November 22, 2007

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    Wow! Today I cooked my first turkey ever and it was amazing. I followed this recipe and the turkey was the most moist I have ever eaten. The flavor was out of this world also. Thanks for a great recipe.

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  • on November 22, 2007

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    All I can say is...MY BEST TURKEY EVER and the entire family agrees! Amen.

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  • on November 22, 2007

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    This is a GREAT turkey recipe! We made it for Thanksgiving last year and the turkey was so moist and delicious. My family picked it CLEAN! The bacon is a big hit!

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  • on November 22, 2007

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    It is a great way to cook a small or wild bird

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  • on November 20, 2007

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    It came out perfect. It tasted delicious.

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  • on November 19, 2007

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    This was a DELICIOUS recipe! It was met with praise and delight by my friends tonight!

    I modified it by placing half a slightly warmed up yellow onion & apple along with a cinnamon stick into the turkey cavity for aromatics. [I used apple-wood smoked bacon and apples in the stuffing to continue the apple theme] I also utilized Alton Brown's rule that white meat is done at 161 F, utilizing an "always in" electronic thermostate. I also "pinned" down the bacon in a few places with toothpicks, I think this really helped to keep it from shrinking up too much in some places.

    I would suggest lining your pan with tinfoil to ease in clean-up as well, as there will be ALOT of drippings. Thanks Tyler!

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  • on November 17, 2007

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    I am a novice cook I made this recipe and everybody wants me to cook the turkey. The sage butter under the skin is lights out. The bacon is is wonderful especially with the maple syrup glaze. The turkey looks spectacular. Its easy since this was my first turkey it was simple.Lets talk gravy it is fantastic you taste the sage, bacon drippings and maple hint. The gravy is the very best.

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  • on November 16, 2007

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    It doesn't get any better or easier than this! Hurray!! Gourmet cooking for dummies. Thank You & HAPPY THANKSGIVING

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