No Thanksgiving table is complete without the turkey! I’m a fan of traditional poultry seasoning flavor; bring on the fresh sage! This recipe, however, adds onto that flavor profile with a delicious maple and bay basting sauce. The result is an incredible balance of herbs and gentle sweet maple. This turkey is the perfect recipe for those who want to do something a little different but not go too crazy this Thanksgiving.

NOTE: This recipe works on a simple turkey breast, not just a whole turkey! Just cut the recipe amounts in half and skip the stuffing step. Roasting time is the same: 20 minutes per pound.

Roasted Maple Sage Turkey
(Original recipe: Katie Lee)

12-14 pound turkey
3 TBSP kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
12 TBSP salted butter, softened
1/4 C minced fresh sage, plus 1 bunch fresh sage
1 yellow onion, cut in half
1 head garlic, top removed
3/4 cup chicken stock
1/4 cup maple syrup
1 bay leaf

24-48 hours before cooking, rinse the turkey inside and out, and pat dry with paper towels.

Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24-48 hours.

8-10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.

90 minutes before cooking, mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let the buttered turkey sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.

Preheat the oven to 350F.

Stuff the turkey’s cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.

Combine the chicken stock, maple syrup, and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.

The turkey is done when a thermometer registers 160F in the breast and 165F in the thigh, 15-20 minutes per pound of turkey. Tent the turkey with foil and let it rest 45 mins-1 hour before carving and serving.