Bacon-Topped Turkey With Maple Glaze

This show-stopping roasted turkey is infused with fresh herbs, topped with maple-glazed bacon, and finished with a silky gravy for a beautifully balanced centerpiece bursting with savory-sweet flavor.

Recipe Information

Total Time:

Yield:

10 servings

Ingredients

12-pound turkey

Salt and pepper

1⁄2 cup butter, cut up

1⁄2 cup chopped fresh sage

1⁄2 cup chopped fresh thyme

2 tart, red-skinned apples, cored and cut into sixths

10 large carrots (about 2½ pounds), peeled, trimmed and cut into 4-inch lengths

4 large onions, peeled and quartered

1 pound maple-flavored bacon

3⁄4 cup pure maple syrup

2 tablespoons white balsamic vinegar

1⁄4 cup all-purpose flour

2 cups chicken broth

Directions

Preheat oven to 375°F. Rinse turkey inside and out; pat dry with paper towels. Season cavity and outer skin with salt and pepper. In a bowl, mash together butter, sage and thyme. Loosen skin of breast and legs by running fingers under skin; rub all but about 2 teaspoons herb butter under skin, rubbing reserved butter on outer skin. Place apples inside turkey cavity. Tie legs together with kitchen twine. Place carrots and onions in roasting pan. Place turkey on rack over vegetables. Arrange bacon strips side by side over turkey. Roast, uncovered, for 1 hour.
Preheat oven to 375°F. Rinse turkey inside and out; pat dry with paper towels. Season cavity and outer skin with salt and pepper. In a bowl, mash together butter, sage and thyme. Loosen skin of breast and legs by running fingers under skin; rub all but about 2 teaspoons herb butter under skin, rubbing reserved butter on outer skin. Place apples inside turkey cavity. Tie legs together with kitchen twine. Place carrots and onions in roasting pan. Place turkey on rack over vegetables. Arrange bacon strips side by side over turkey. Roast, uncovered, for 1 hour.
Remove turkey from oven; transfer to cutting board and cover with foil. Let rest 20 minutes before carving. Meanwhile, to make gravy, skim and discard fat from pan juices. Strain juices into a medium saucepan. Bring to boiling. Whisk flour into chicken broth; stir broth mixture into juices. Cook and stir until thickened and bubbly. Cook 1 to 2 minutes more. Season with salt and pepper to taste. Serve gravy with turkey and vegetables.