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1
Preheat the oven to 350 degrees F and remove the top rack.
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2
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well-incorporated and the butter has flecks of green in it.
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3
Season with salt and pepper.
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4
Remove the neck and gizzards from teh inside of the turkey and discard.
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5
Rinse the bird thoroughly inside and out with cold water.
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6
Pat dry.
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7
Sprinkle the cavity and skin liberally with salt and pepper.
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8
Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go.
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9
Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
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10
Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit.
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11
Use this to baste the turkey every 30 minutes.
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12
The turkey should take about 3 hours to cook.
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13
If the legs or breast brown too quickly, cover with foil.
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14
About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to over.
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15
Continue to roast and baste for another hour or so.
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16
The turkey is done when a meat theromometer registerss 170 degrees F in the meatiest part of the thigh.
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17
At 170 degrees F the thigh juices will run clear when pricked with a knife.
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18
When done, transfer the turkey to a cutting board and let rest for 20 minutes before carving.
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19
Serve and enjoy!
