Charles Howse
TVWBB Wizard
I'm doing this one in the oven today, cause I have to go to work this afternoon, and we won't have time tomorrow.
It's filling the house with the sweet smell of the Maple Syrup!
Just put the bacon on, won't be long now!
Ingredients:
1 (12 to 14 pound) fresh turkey
1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
Kosher salt and freshly ground black pepper
Directions:
1: Preheat the oven to 350 degrees F and remove the top rack.
2: Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it. Season with salt and pepper.
3: Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath, massaging it in as you go.
4: Truss the turkey, place it on a rack in a large roasting pan, and put into the oven.
5: Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit. Use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.
6: About 2 hours into cooking, shingle the strips of bacon over the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
--
Charles
You might be a redneck Jedi if...
Your Jedi robe is a camouflage color.
It's filling the house with the sweet smell of the Maple Syrup!
Just put the bacon on, won't be long now!
Ingredients:
1 (12 to 14 pound) fresh turkey
1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
Kosher salt and freshly ground black pepper
Directions:
1: Preheat the oven to 350 degrees F and remove the top rack.
2: Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it. Season with salt and pepper.
3: Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath, massaging it in as you go.
4: Truss the turkey, place it on a rack in a large roasting pan, and put into the oven.
5: Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit. Use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.
6: About 2 hours into cooking, shingle the strips of bacon over the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
--
Charles
You might be a redneck Jedi if...
Your Jedi robe is a camouflage color.