Turkey

• 1 cup unsalted butter, at room temperature
• 12 bunch sage, leaves finely chopped
• kosher salt, to taste
• ground black pepper, to taste
• 1 (12 -14 lb) turkey
• 1 cup pure maple syrup
• 14 cup hot water
• 8 slices smoked bacon

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

unsalted butter, sage, kosher salt, ground black pepper, turkey, maple syrup, water, bacon

Taken from www.food.com/recipe/turkey-425910 (may not work)