Maple-Roasted Turkey with Sage Butter

Let it be known that I trussed and cooked my first turkey, Thanksgiving 2008, and it turned out to be honestly the best turkey I've ever had. This is not quite as impressive as it sounds, since my family is one of those that usually opts out of the whole dinner thing. We went to Marie Callender's last year. But all that is beside the point. This recipe really does make a moist (and I don't use that word lightly; it's on a short list of words I find very distasteful) and flavorful turkey. It would have been great for some cold turkey sandwiches, had my family spared me any leftovers at all.

(Recipe from Tyler Florence)...put it in your pocket for next year.

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

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 (It sounds unpleasant, but I found it to be a oddly soothing experience). 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 3-4 hours total.

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.