Best Maple Roasted Turkey With Sage Butter And Smoked Bacon Recipes

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MAPLE-ROASTED TURKEY WITH SAGE BUTTER



Maple-Roasted Turkey with Sage Butter image

Provided by Tyler Florence

Categories     main-dish

Time 3h50m

Yield 12 servings

Number Of Ingredients 7

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

Steps:

  • 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 aluminum 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 gravy.

MAPLE-ROASTED TURKEY WITH SAGE BUTTER



Maple-Roasted Turkey With Sage Butter image

This is the only turkey recipe we make for Christmas and Thanksgiving. We love it! Found on FoodNetwork.com

Provided by Paris D

Categories     Whole Turkey

Time 3h35m

Yield 12 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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 (or do this after putting the turkey in the pan as directed below).
  • Put the turkey on a rack in a large roasting pan and cover the turkey with aluminum 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.

TURKEY.....TYLER'S FLORENCE MAPLE ROASTED TURKEY



Turkey.....tyler's Florence Maple Roasted Turkey image

Tyler was doing a interview sometime in October or November of 2004, he was telling a story how Miles his son and himself had no plans for Thanksgiving. So he flew back to New York and this is what he made for that Thanksgiving of 2004 while watching the Macy's parade.

Provided by Timothy H.

Categories     Whole Turkey

Time 4h40m

Yield 7-10 serving(s)

Number Of Ingredients 12

1 (12 lb) whole turkey
1 cup butter
1/2 bunch fresh sage, chopped
1 pinch sea salt
1/2 teaspoon pepper
1 large chopped onion
1 loaf cornbread
1 egg
1/2 cup heavy cream
1 1/2 cups chicken broth
1/2 cup maple syrup
8 slices smoked bacon

Steps:

  • Combine 2 sticks of butter, half of the bunch of sage, pepper and a pinch of sea salt in a bowl set aside. In a sauce pan saute' the chopped onion in half of the sage butter until golden. Mix onion, sage butter with the loaf of corn bread that has been torn and broken apart into large crumbs.
  • Mix in 1 beaten egg, 1/2 cup cream and chicken broth to moisten. Season with pepper and salt. Set Aside!
  • Rinse the Turkey off inside and out, pat dry. Sprinkle the turkey inside and out with salt and pepper. Very carefully run your fingers under the skin, starting at the breast and working your way to the back of the turkey. With the rest of the sage butter smear it under the skin all over the turkey.
  • Stuff the turkey and roast at 350 for 30 minutes. Add 1 cup chicken broth to the pan. Mix 1/2 cup maple syrup with 2 tablespoons of hot water. Baste the turkey with the syrup every 30 minutes for 1 1/2 hours.
  • Cover the turkey with the 8 bacon strips starting across the breast and work your way back. Roast until the thigh meat reaches 175 this should take about 1 to 1 1/2 hours longer.

Nutrition Facts : Calories 1339.4, Fat 83.1, SaturatedFat 35, Cholesterol 520.3, Sodium 1033.8, Carbohydrate 18.6, Fiber 0.3, Sugar 14.8, Protein 122.4

MAPLE SAGE ROASTED TURKEY



Maple Sage Roasted Turkey image

Provided by Katie Lee Biegel

Time P1DT7h30m

Yield 10 to 12 servings

Number Of Ingredients 12

One 12- to 14-pound turkey
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 sticks (12 tablespoons) salted butter, softened
1/4 cup minced fresh sage plus 1 bunch fresh sage
1 yellow onion, cut in half
1 head garlic, top removed
3/4 cup chicken stock
1/4 cup maple syrup
1 bay leaf

Steps:

  • 24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.
  • Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.
  • Preheat the oven to 350 degrees F.
  • Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.
  • Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.
  • The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve.

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