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1
Preheat the oven to 350 degrees F and remove the top rack of the oven.
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2
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
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3
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.
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4
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.
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5
Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine.
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6
Shingle the bacon strips over the breast so it's totally covered (or do this after putting the turkey in the pan as directed below).
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7
Put the turkey on a rack in a large roasting pan and cover the turkey with aluminum foil, and place in the oven.
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8
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin.
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9
Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes.
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10
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).
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11
About 1/2 hour before you think the turkey is done, remove the foil so that it can brown.
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12
When done, take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving.
