Maple-Roasted Turkey with Sage, Smoked Bacon, and Chardonnay Gravy

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Maple-Roasted Turkey with Sage, Smoked Bacon, and Chardonnay Gravy

Courtesy of Chef Tyler Florence
Servings

12

Prep Time

30 minutes

Cook Time

3 hours

Elevate your holiday table with this Maple-Roasted Turkey, featuring a delicious balance of sweet, savory, and herbaceous flavors. Fresh sage butter infuses the turkey with rich flavor, while a maple glaze creates a beautifully golden, caramelized skin. Smoky bacon adds an irresistible finishing touch, and a silky Chardonnay gravy made from the flavorful pan drippings brings it all together. Perfect for Thanksgiving or any special gathering, this show stopping centerpiece is sure to impress.

Ingredients

    Sage Butter:

    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 1/2 bunch fresh sage, leaves finely chopped
    • Kosher salt and freshly ground black pepper

    Turkey:

    • 1 (12 to 14 pound) fresh turkey
    • Kosher salt and freshly ground black pepper
    • 8 strips smoked bacon

    Maple Glaze:

    • 1 cup pure maple syrup
    • 1/4 cup hot water

    Chardonnay Gravy:

    • 3 tablespoons reserved turkey fat from the pan drippings (or unsalted butter)
    • 1/4 cup gluten-free all-purpose flour
    • 1 1/2 cups Chardonnay
    • 1 1/2 cups chicken stock
    • Kosher salt and freshly ground black pepper

    Featured Products

    • Large Oval Roaster with Rack

    Directions

      Procedure – Sage Butter:

      1. 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. Season with salt and pepper.

      Procedure – Turkey:

      1. Preheat the oven to 350 degrees and remove the top rack.
      2. Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water and pat dry.
      3. Sprinkle the cavity and skin liberally with salt and pepper. 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.
      4. Truss the turkey, place it on a rack in a large roasting pan, and put into the oven. In a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze. Baste the turkey with the glaze every 30 minutes.
      5. Roast about 3 hours total (15 to 20 minutes per pound). If the legs or breast brown too quickly, cover with foil.
      6. About 2 hours into cooking, shingle the strips of bacon over the turkey breast to cover. Continue to roast and baste for another hour or so.
      7. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees and the thigh juices run clear when pricked with a knife.
      8. Transfer the turkey to a cutting board and let rest for 20 minutes before carving so the juices can settle back into the meat. Make the gravy while the turkey rests.

      Procedure – Chardonnay Gravy:

      1. Skim the fat from the pan drippings, reserving 3 tablespoons for the roux. If short, make up the difference with butter.
      2. Place the roasting pan over 2 burners set on medium-high heat. Pour in the Chardonnay and scrape the bottom and sides of the pan with a wooden spoon to loosen the browned bits.
      3. Simmer for 5 minutes to cook off the raw alcohol. Add the chicken stock and bring to a simmer. Strain and keep warm. In a saucepan over medium heat, warm the reserved turkey fat. Whisk in the gluten-free flour and cook, whisking constantly, for 2 to 3 minutes until the roux smells toasty and turns light blond.
      4. Gradually whisk the warm pan liquid into the roux, a little at a time, to prevent lumps.
      5. Reduce heat and simmer, whisking occasionally, until the gravy reaches velouté consistency and coats the back of a spoon, about 10 to 15 minutes. Season with salt and pepper.
      6. Serve the Chardonnay gravy alongside the carved turkey.