Gobble Gobble

This is Lucy. Lucy was the BEST turkey I've ever eaten! Our recipe made for the juiciest turkey meat, even the white meat was moist. I think my favorite part was the gravy that it made. This Tyler Florence turkey recipe requires a little extra *love* and work but it is well worth it and your family will LOVE it.

We brined our turkey a couple days before Thanksgiving. You can google any recipe on how to brine a turkey. I highly suggest doing this and think it had a lot to do with how moist our turkey came out.

Ingredients:

1 stick unsalted butter, softened to room temp.

1/4 bunch fresh sage, finely chopped

Kosher salt and freshly ground black pepper

1 (12-14 pound) fresh turkey, giblets, neck and liver discarded

6 strips bacon

1/2 cup maple syrup

2 tablespoons hot water

Directions:

Preheat the oven to 350 degrees F and remove top rack of the oven.

Put the butter and sage in a mixing bowl and mash with a fork or spoon until 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 (if you don't know how to truss or what it is, you can google this and many "how to" videos should come up with a step-by-step process). 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 aluminum 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 to a serving tray to rest at least 20 minutes before carving. Serve with turkey gravy.