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1
Preheat oven to 350 and remove top rack.
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2
Combine butter, sage, and 1/2 t salt.
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3
Mix well.
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4
Wash turkey and pat dry.
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5
Sprinkle the cavity and skin of the turkey liberally with salt and pepper.
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6
Using your fingers (or a chopstick works well) gently separate the skin from the breast and legs and massage the sage butter underneath the skin.
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7
Place a rack into a roasting pan.
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8
Spray the rack with cooking spray.
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9
Place the turkey breast side down on the rack.
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10
Pour the chicken stock and wine into the pan.
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11
Put the onions in the bottom of the pan and put in the oven for 1 hour.
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12
After the turkey has cooked for 1 hour, remove 1/4 cup of the juices from the pan and add it to the maple syrup in a small mixing bowl.
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13
Baste the turkey with the maple glaze.
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14
Cook for 30 minutes and baste again.
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15
Cook for another 30 minutes and remove from oven.
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16
Carefully turn the turkey over so that the breast is now face up.
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17
Baste with maple glaze and then lay the 8 strips of bacon over the breast.
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18
Put turkey back in the oven.
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19
Continue to roast, basting every 30 minutes, until an instant read thermometer inserted into the meatiest part of the thigh registers 170 degrees.
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20
(The thigh juices will also run clear when pricked with a knife).
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21
When done, transfer turkey to cutting board and let rest for 20 minutes before carving.
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22
This will let the juices settle back into the meat.
