Recipe courtesy of Tyler Florence
Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing
- Level: Intermediate
- Total: 4 hr 10 min
- Prep: 40 min
- Cook: 3 hr 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1110
- Total Fat
- 54 g
- Saturated Fat
- 21 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 87 g
- Cholesterol
- 372 mg
- Sodium
- 1761 mg
- Level: Intermediate
- Total: 4 hr 10 min
- Prep: 40 min
- Cook: 3 hr 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1110
- Total Fat
- 54 g
- Saturated Fat
- 21 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 87 g
- Cholesterol
- 372 mg
- Sodium
- 1761 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F and remove the top rack.
- 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.
- In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
- Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. 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. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
- Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.
- About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
- Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.
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111 Reviews
turtle1159December 27, 2023
We have been making this turkey for the last 20 years. Every year turns out amazing, there is no other way to cook your turkey! Every time you get a the most moist, tender and delicious tasting turkey!
Brian D.November 15, 2020
This is a amazing... I'm not allowed to cook a turkey any other way for thanksgiving!
Bethsaida G.November 25, 2012
I have cooked this turkey the last two years and my family is always talking about it~ I do not do the stuffing because I do not like those but I have to say the turkey turns out absolutely delicious,tender, soft and juicy!
Duly33024November 7, 2012
This was my first Turkey ever. I made this last year in our new home and everyone loved it. It was juicy and the color was gorgeous. I was so nervous being the first one I had ever done and no one around to help me. The stuffing I used last year was store bought but this time I will bake cornbread and make the stuffing myself. If you haven't tried this please do you will not be disappointed!!! Thanks Tyler :
Tarheel Green AngelNovember 18, 2011
I started using this recipe about 6 years ago and it has become our family favorite every since. Always moist with a slight hint of sweetness in the cornbread stuffing. Lots of flavor throughout the entire turkey. Love this recipe!
phoenix25November 12, 2011
I made this last year for my very first thanksgiving meal. It was a great success. The turkey was very moist and tender. Looking for another recipe to do this year. We enjoyed the bacon as well. Very creative Tyler. Thanks
Food Network UserSeptember 25, 2011
I have made this several times and my entire family loves it. I do have some issues with the drippings burning in the pan so I add some water or chicken stock if I notice burning during basting. All around fantastic recipe as expected from Tyler.
JADA M.May 7, 2011
I made this turkey for Thanksgiving 2007. There was nothing left, but turkey skeleton. My family even ate the bacon and the maple-sage turkey broth. I am making it again today for an early Mother's Day dinner. Enjoy!
sclowersDecember 23, 2010
loved it
Charlotte T.December 2, 2010
AMAZING! Absolutely fantastic, I made this for my first recipe and was shocked. Everyone loved it and it was surprisingly easy! I am going to use this again for Christmas.
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