Maple Glazed Sage Turkey and Stuffing
Every year, I make the same delicious turkey. Some people like to mix up their turkey recipes from year to year but this one has been such a hit that there is no changing out recipes or I may be sleeping in the dog house. Everyone who has ever had my turkey has asked for my recipe. So, here goes nothing…
Prepping Your Maple Glazed Sage Turkey
First, you will start by removing the neck and gizzards. I have heard of people cooking the turkey only to be left wondering why in the world there was a paper bag inside their cooked turkey. That is the gizzards, guys! Take. Them. Out. Unless, of course, you are going for a unique ending to your Thanksgiving meal!
Next, wash your turkey by running it under cold water inside and out. Pat her down after to get any of the excess water off.
The next part may be difficult for some of you but I promise, it will be OK. Take your hand and run it between the skin and the meat of the turkey. You will be adding flavoring between the skin and the meat so this is a must. Try not to rip the skin too much but separate it the best you can around as much of the turkey as you can.
In a bowl, mix together 15 (finely cut) fresh sage leaves and two sticks of butter. Use a fork to mix well. Take four tablespoons and set aside. The rest get divided up evenly and placed under the skin of the turkey. Use a spoon to place it inside but then use your hands to massage it in from the outside (to prevent your hands from being covered in butter).
Sprinkle inside and out of turkey with salt and pepper. I prefer to put A LOT of both, salt and pepper on the turkey. Some of it will wash off the turkey from the juices and glaze.
Cooking Your Maple Glazed Sage Turkey
Stick the turkey in the oven at 350 degrees for 30 minutes.
In the meantime, mix together 1/4 cup of hot water with a one cup jar of Pure Maple Syrup. You can use a generic brand to save some money! Once the turkey has cooked for 30 minutes, pull it out and baste the turkey with a few basters full of the maple glaze. Repeat every 30 minutes until the turkey is fully cooked.
Below are the recipe cards for both the turkey AND some really yummy stuffing!
- 12-14 Pound Turkey
- 2 Sticks Butter
- 15 Sage Leaves (finely chopped)
- Jar of Pure Maple Syrup
- Preheat oven to 350 degrees
- Remove the neck and gizzards.
- Wash your turkey by running it under cold water inside and out.
- Pat dry.
- Without ripping the skin too much, separate the skin from the meat using your hands.
- In a bowl, mix together chopped sage and two sticks of butter.
- Use a fork and mix well.
- Set aside 4 TBSP of sage butter to use in the stuffing.
- Place evenly under the skin of the turkey using a spoon.
- Use your hands to massage sage butter in from the outside.
- Sprinkle inside and out of turkey with salt and pepper.
- Stick the turkey in the oven at 350 degrees for 30 minutes.
- In the meantime, mix together 1/4 cup of hot water with a one cup jar of Pure Maple Syrup.
- After 30 minutes, baste the turkey with the maple glaze.
- Repeat every 30 minutes until the turkey is fully cooked.
- Cook the turkey for 20 minutes per pound or until thermometer reads 175 in the meatiest part of the turkey.
- 1 Bag Cornbread Stuffing
- 4 Tbsp Sage Butter
- 2 Large Onions
- 1 Stick Butter, melted
- 1/4 cup milk
- 1 lightly beaten egg
- 1 can of Chicken Broth
- Place the sage butter in a skillet with 2 medium chopped onions. Cook until onions are soft and browned.
- In a large bowl combine cornbread stuffing mix, onion mixture, melted butter, milk, egg, and chicken broth.
- Mix and add to casserole dish.
- Bake at 350 degrees for one hour, uncovered. Stirring after 30 minutes.