Saturday, January 16, 2010
Maple-Roasted Turkey with Sage Butter
For Thanksgiving I used this recipe to make my turkey and it was amazing. I have never had a bird that was so tasty and yet so moist. My husband loved it so much that we had been begging that I make it again. This week whole turkey breasts were on sale at the grocery store so I decided that I would pick one up and fulfill his request. Needless to say he was a very happy camper when he got home and smelled the turkey baking in the oven.
Once again Tyler Florence's recipe was a huge hit in our home. Link to the recipe on food network is below.
TO INSURE THAT YOU GET A MOIST TURKEY, I SUGGEST THAT YOU BRINE YOUR TURKEY AT LEAST OVER NIGHT IF POSSIBLE BRINE IT FOR 24 HOURS.
WHAT YOU WILL NEED: This recipe is meant for a 10-12lb turkey
1 stick OF unsalted butter, at room temperature
1/4 bunch fresh sage, finely chopped
freshly ground black pepper
1 fresh turkey
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water
Preheat the oven to 350 degrees
Put the butter and sage in a mixing bowl and mash 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.
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. (I do not cover the turkey until the last 1hour of baking, so that they turkey can get that nice golden crispy skin.)
FYI: You will notice that the bacon will begin to become very dark almost to the point where it looks very, very, over done...don't worry about it, because it will be disregarded later.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Depending on the size of your turkey roasting times will vary the key is to roast your turkey 15 minutes for every lb.
As your turkey is baking you should be basting the turkey 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. 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.
All that is let to do is enjoy your yummy meal.