Maple Sage Roasted Turkey
Maple Sage Roasted Turkey
Maple Sage Roasted Turkey
Logo
Recipe - Stillwater
maple-sage-roasted-turkey.png
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
  1. 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.
  2. 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.
  3. 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.
  4. 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
1 12-14 lb turkey, thawed, neck and giblets removed
Not Available
2 tbsp melted butter
an image
Essential Everyday Butter, Salted, 4 Each
$4.79$1.20 each
1 onion, cut into 8 wedges
an image
Produce Sweet Onion, 1 Pound
$1.49 avg/ea was $1.99 avg/ea$1.49/lb
1 apple, cut into 8 wedges
an image
Produce Apple, Pazazz, 0.5 Pound
$1.25 avg/ea$2.49/lb
5 sprigs fresh sage, divided
an image
Wild Harvest Sage, Organic, Fresh, 0.75 Ounce
$2.99$3.99/oz
3/4 cup real maple syrup
an image
Hamel Maple Syrup, 100% pure, 16 Ounce
$9.49 was $10.49$0.59/oz
1/2 cup butter
an image
Essential Everyday Butter, Salted, 4 Each
$4.79$1.20 each
1/2 tsp salt
an image
Essential Everyday Butter, Salted, 4 Each
$4.79$1.20 each

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.