MAPLE-ROASTED TURKEY WITH SAGE BUTTER

Mike has been making this turkey for years and it is delicious! We use pure maple syrup from NY (thanks mom & dad). The gravy made from the drippings is sweet and yummy! We don't stuff the bird prior to cooking because it is unsanitary (we got freaked out in 2007).

INGREDIENTS
1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water

DIRECTIONS
1. Preheat the oven to 350 degrees F and remove the top rack of the oven.
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.
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.
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.
5. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine.
6. Shingle the bacon strips over the breast so it's totally covered.
7. Put the turkey on a rack in a large disposable roasting pan, cover the turkey with aluminium foil, and place in the oven.
8. In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin.
9. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes.
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).
11. About 1/2 hour before you think the turkey is done, remove the foil so that it can brown.
12. When done take the turkey out of the oven and put the roasting pan on the stove top. Transfer the turkey to a serving tray to rest at least 20 minutes before carving.
13. Serve with Turkey Gravy (see below).

TO MAKE GRAVY
Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing