Maple Sage Turkey Recipe for the Holidays. Maple is a healthy sweet and sage can add a special herb flavor to this classic center piece dish. You can season the bird early and make things easier on for the cooking day. Just roast and finish with glaze.
- 1 – 14 pound frozen turkey
- 3 tablespoons coarse kosher salt
- 3 tablespoons maple sugar or packed brown sugar
- 1 tsp. dried sage, crushed
- 1/2 tsp. freshly ground black pepper
- 2 cups hot water
- 1/2 cup maple syrup
- 1/4 cup unsalted butter
- 4 teaspoons finely shredded orange peel
- 1 teaspoon ground chipotle chile pepper
- 1 teaspoon whole black peppercorns
- Partially thaw turkey, at least 1 to 2 days. (Most of the skin should no longer be icy and should give to the touch.) Remove packaging, pat dry.
- For rub, in small bowl mix salt, sugar, sage and black pepper. Rub evenly over turkey. Place turkey on a rack on roasting pan; cover loosely with plastic wrap. Refrigerate 3 days more until fully thawed. Remove the plastic wrap the night before cooking.
- Preheat oven to 450° F. Remove neck and giblets from turkey. Loop kitchen string around drumsticks, tie securely to tail. Pour hot water into roasting pan; transfer to over. Reduce heat to 350° F. Roast uncovered for 2 hours. (If breast browns too quickly, cover loosely with foil.)
- For glaze, in a small sauce pan heat maple syrup, butter, orange peel, chipotle and peppercorns until warm; whisk to combine. After 2 hours of roasting brush turkey with glaze every 20 minutes for 40 minutes to ah hour or until meat thermometer inserted in thigh (not touching bone) registers 175° . Remove from oven. Tent loosely with foil let stand 15 minutes. Reserve drippings, skimming fat for gravy.