maple bacon turkey

photo from the Food Network

Last week I posted the recipe for the chilpotle sweet potatoes promising to add a turkey recipe.  Thanksgiving is only one week away so many of you are probably working out the menu, buying the groceries and looking forward to being with family and friends.  I found this recipe (again on Food Network) a couple of years ago when looking for something different to make when hosting visiting friends.  I needed a main dish that was large enough to feed many, pleasing to all palettes and had a quick prep time so I could spend time with my friends instead of in the kitchen.  Since the first roasting I have shared this recipe with others - all recieving the same response - YUM!  The recipe at Food Network has a different name (Maple-Roasted Turkey with Sage Butter) but I like to call it like it is -  Maple Bacon Turkey. 

Maple-Bacon Turkey

1 stick 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 saved for gravy
8 strips bacon (I use 10-12 of the smoked thick slices you get from the butcher)
1/2 cup maple syrup
2 tablespoons hot water

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. (note that bacon shrinks so I use MORE than called for, shingle it width wise across the bird and add extra to cover the drumsticks). 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.

NOTE:  if you want to serve it with turkey gravy you should know that making it direct from this recipe turns the gravy quite sweet (from the syrup).  My next post with offer an great recipe for gravy so don't throw away the neck and giblets!

Addition!  I just found the same turkey recipe with the added bonus of a cornbread stuffing!  Tyler Florence rocks!  Maple-Roasted with Sage, Smoked Bacon, and Cornbread Stuffing