Maple Glazed Turkey With Sage Butter and Bacon

Maple Glazed Turkey With Sage Butter and Bacon
Courtesy of Hungry for Truth

If you’ve been looking for a way to add some flavor to your traditional Thanksgiving meal, Hungry for Truth has you covered. With savory sage butter, sweet maple syrup and smoky bacon, this turkey recipe uses simple ingredients to create a flavorful masterpiece. Your use of bacon may even garner you a standing ovation from guests.


One 12-14 pound fresh turkey
1-1/2 sticks butter, room temperature
3 tablespoons fresh sage leaves, finely chopped
Salt and pepper
Smoked paprika
8-10 whole garlic cloves
1 onion
2 red apples
1 lemon
Fresh rosemary to taste
1 cup pure maple syrup
1/4 cup hot water
8 strips of maple bacon


An hour before roasting, take turkey out of fridge. Remove bag of giblets and/or neck. Place turkey on a rack in a large roasting pan, breast side up. Allow to dry and come to room temperature.

Preheat oven to 350 degrees.

Combine room-temperature butter with finely chopped sage leaves. Season with salt and pepper.

Sprinkle the turkey, inside and out, with salt, pepper and smoked paprika. Carefully slide spoonfuls of sage butter underneath the skin of the turkey and gently smooth a thin layer of sage butter on top of the skin. Repeat everywhere until all butter has been used.

Stuff the inside of the turkey with garlic, onion, thyme, apples, lemon and rosemary.

Combine maple syrup and hot water. Baste entire turkey with maple syrup mixture. Place turkey in the oven for 2 hours, making sure to baste every 30 minutes.

After 2 hours, remove turkey from oven. Insert an oven-safe thermometer into the meatiest part of the thigh. Baste the turkey with syrup once more and arrange the strips of bacon over the top of turkey. Cover the entirety of the breast. Return the turkey to the oven for about 30 minutes, then baste again. Continue cooking, making sure to watch the bacon closely so it doesn’t burn. If bacon is done before thermometer reads 165 degrees, shield the bacon with foil and continue cooking the turkey.

Once the internal temperature of the turkey reaches 165 degrees and the juices run clear, take the turkey out of the oven. Transfer turkey to a cutting board, tent with foil and allow to rest for 30 minutes.

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