Maple Sage Roasted Turkey
Recipe - Coon Rapids Wine & Spirits
Maple Sage Roasted Turkey
Prep Time20 Minutes
Servings8
Cook Time150 Minutes
Ingredients
1 12-14 lb turkey, thawed, neck and giblets removed
2 tbsp melted butter
1 onion, cut into 8 wedges
1 apple, cut into 8 wedges
5 sprigs fresh sage, divided
3/4 cup real maple syrup
1/2 cup butter
1/2 tsp salt
Directions
- Preheat oven to 450°F. Pat turkey dry. Season generously with salt, inside and out. Place on a rack set inside a large, rimmed baking sheet and refrigerate uncovered, overnight.
- Make glaze by heating maple syrup in 1-quart saucepan over medium until boiling. Reduce to low and simmer 2-3 minutes, or until slightly thickened. Add 1⁄2 cup butter, 2 sprigs sage, and 1⁄2 teaspoon salt. Heat to simmering and cook until butter is melted, whisking to combine. Remove from heat.
- Just before roasting, brush turkey all over with melted butter and season lightly with salt and pepper. Place breast side up on roasting rack inside a large roasting pan. Place onion, apple and 3 sage sprigs inside turkey’s cavity. Tuck wings underneath.
- Pour 4 cups water into roasting pan. Roast, uncovered, 20 minutes. Reduce oven to 325°F. Baste turkey with the glaze; add more water if needed to maintain at least 1/4-inch liquid in the bottom of the roasting pan. Continue roasting turkey, basting every 30 minutes (tent with foil if skin is turning too dark) until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F, and 150°F in the thickest part of the breast, about 21⁄2 hours total. Transfer to a cutting board and let rest, loosely covered with foil, for 20 minutes before carving.
20 minutes
Prep Time
150 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Preheat oven to 450°F. Pat turkey dry. Season generously with salt, inside and out. Place on a rack set inside a large, rimmed baking sheet and refrigerate uncovered, overnight.
- Make glaze by heating maple syrup in 1-quart saucepan over medium until boiling. Reduce to low and simmer 2-3 minutes, or until slightly thickened. Add 1⁄2 cup butter, 2 sprigs sage, and 1⁄2 teaspoon salt. Heat to simmering and cook until butter is melted, whisking to combine. Remove from heat.
- Just before roasting, brush turkey all over with melted butter and season lightly with salt and pepper. Place breast side up on roasting rack inside a large roasting pan. Place onion, apple and 3 sage sprigs inside turkey’s cavity. Tuck wings underneath.
- Pour 4 cups water into roasting pan. Roast, uncovered, 20 minutes. Reduce oven to 325°F. Baste turkey with the glaze; add more water if needed to maintain at least 1/4-inch liquid in the bottom of the roasting pan. Continue roasting turkey, basting every 30 minutes (tent with foil if skin is turning too dark) until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F, and 150°F in the thickest part of the breast, about 21⁄2 hours total. Transfer to a cutting board and let rest, loosely covered with foil, for 20 minutes before carving.