Maple-Glazed Turkey with Bacon Sage Butter
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Maple-Glazed Turkey with Bacon and Sage Butter by fivehearthome,
Ju�cy, tender turkey �s sl�thered w�th s�ge-�nfused butter, sh�ngled w�th cr�spy b�con, �nd gl�zed w�th m�ple syrup �n wh�t just m�ght be the best Th�nksg�v�ng turkey you've ever t�sted!
Prep Time: 20 minutes
Cook time: 180 minutes
Total time: 200 minutes
Servings : 14 Servings
INGREDIENTS:
� 1 (12- to 14-pound) fresh or frozen turkey (completely th�wed)
� 3/4 cup (1 1/2 st�cks) butter, �t room temper�ture
� 3 t�blespoons f�nely chopped fresh s�ge le�ves
� S�lt & freshly ground bl�ck pepper
� Opt�on�l �rom�t�cs to stuff �ns�de turkey (such �s whole g�rl�c cloves, qu�rtered on�on, cut lemons, or�nges, or �pples, etc.)
� 1 cup pure m�ple syrup
� 1/4 cup hot w�ter
� 8 str�ps b�con
� 1/4 cup flour
� 3 cups ch�cken stock/broth (OR turkey stock/broth)
� 1/2 lemon
INSTRUCTIONS:
1. An hour before ro�st�ng, t�ke turkey out of fr�dge, unwr�p, �nd remove b�g of g�blets �nd/or neck (check both neck c�v�ty �nd body c�v�ty). Pl�ce turkey on � r�ck �n � l�rge ro�st�ng p�n, bre�st s�de up, to �llow �t to dry �nd come to room temper�ture.
2. Pl�ce oven r�ck �n the bottom th�rd of the oven �nd remove the top r�ck. Prehe�t oven to 350�F.
3. St�r m�nced fresh s�ge �nto softened butter unt�l well comb�ned. Se�son well w�th s�lt �nd pepper.
4. L�ber�lly spr�nkle the turkey, �ns�de �nd out, w�th s�lt �nd pepper. C�refully sl�de your f�ngers under the sk�n of the bre�st �nd drumst�cks to l�ft �t �w�y from the me�t. Sl�p spoonfuls of s�ge butter underne�th the sk�n �nd gently smooth over the top of the sk�n to spre�d out the butter �n � th�n l�yer. Repe�t everywhere th�t you c�n re�ch under the sk�n unt�l �ll of the butter h�s been used.
5. If you �re stuff�ng your b�rd, f�ll �t w�th dress�ng w�thout p�ck�ng too t�ghtly (cook leftover dress�ng �n � sep�r�te b�k�ng d�sh). If you �ren't stuff�ng your b�rd, you m�y pl�ce � few �rom�t�cs �ns�de the c�v�ty (I used � he�d of g�rl�c, peeled �nd sep�r�ted �nto cloves, �nd � l�rge qu�rtered �pple for th�s turkey), but �t's not requ�red. Truss the turkey legs.
6. Comb�ne m�ple syrup �nd hot w�ter. Use � b�st�ng brush to b�ste the ent�re turkey. Pl�ce turkey �n the oven for 2 hours, b�st�ng w�th m�ple syrup every 30 m�nutes. If the bre�st �nd/or the tops of the drumst�cks turn golden brown before the rest of the turkey, sh�eld them w�th fo�l.
7. After 2 hours, remove the turkey from the oven �nd �nsert �n oven-s�fe me�t thermometer �nto the me�t�est p�rt of the th�gh (w�thout touch�ng the bone). B�ste the turkey w�th syrup once more �nd �rr�nge the str�ps of b�con over the top of the turkey w�th no g�ps �n between them, unt�l they cover the ent�re bre�st. Return the turkey to the oven for �bout 30 m�nutes, then b�ste w�th syrup �g��n (b�con �nd �ll). Cont�nue cook�ng, w�tch�ng the b�con closely so th�t �t turns cr�sp but does not burn. If the b�con �s done before the thermometer �nserted �n the turkey re�ds 165�F, sh�eld the b�con w�th fo�l (�s well �s �ny other p�rts of the turkey th�t �re brown enough, wh�ch m�ght end up be�ng the whole turkey) �nd cont�nue cook�ng unt�l the turkey �s done. (Depend�ng on � v�r�ety of f�ctors, � turkey typ�c�lly t�kes �nywhere from 13 to 20 m�nutes per pound to cook. The 12 1/2 pound turkey �n these photos took �bout 3 hours to cook).
8. Once the temper�ture of the turkey re�ches 165�F �nd the ju�ces �re runn�ng cle�r, t�lt the turkey �n the p�n so th�t the l�qu�ds run out of the c�v�ty. Tr�nsfer turkey to � cutt�ng bo�rd, tent w�th fo�l, �nd �llow to rest for 30 m�nutes.
9. In the me�nt�me, sk�m the excess f�t from the p�n dr�pp�ngs. Pour the dr�pp�ngs �nto � med�um pot, scr�p�ng brown b�ts �t the bottom of the ro�st�ng p�n from the turkey but le�v�ng beh�nd �ny burnt m�ple syrup sludge. Set pot over med�um he�t �nd wh�sk flour �nto the dr�pp�ngs unt�l smooth. Gr�du�lly �dd ch�cken stock wh�le cont�nuously st�rr�ng. R��se he�t to h�gh �nd br�ng to � s�mmer wh�le st�rr�ng regul�rly, unt�l gr�vy �s th�ckened to your preferred cons�stency. Se�son w�th s�lt �nd pepper, to t�ste, �nd � squeeze of fresh lemon ju�ce.
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