Thanksgiving: Maple Roasted Turkey with Sage

The most important part of your Thanksgiving meal is your turkey, you need to be sure that the flavors of your turkey complement your other dishes. This turkey is savory with a bit of sweet & has delicious gravy.

1 sticks unsalted butter, softened to room temperature

1/4 bunch fresh sage

sea salt

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. 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 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 stove top. Transfer the turkey to a serving tray to rest at least 20 minutes before carving.

Gravy

1 shallot, minced

4 cloves garlic, smashed

1 tablespoon chopped rosemary

1 teaspoon chopped thyme

1 bay leaf

1 teaspoon sea salt

black pepper

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

4 cups low-sodium chicken broth

Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes.
Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.