2 months later...

I absolutely LOVE cooking this blessed Turkey on this blessed holiday all because of this blessed (that's right, I did say it again) recipe. "Absolutely fool proof!" to quote Julia Childs. Very easy and ends up being the most beautiful turkey. The picture below is from my first time cooking it in 2006.
Maple-Roasted Turkey with Sage Butter
Recipe courtesy Tyler Florence

• 1 stick unsalted butter, softened to room temperature
• 1/4 bunch fresh sage, finely chopped
• Kosher salt and freshly ground black pepper
• 1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
• 8 strips bacon
• 1/2 cup maple syrup
  
• 2 tablespoons hot water
  

Directions

Preheat the oven to 350 degrees F and remove the top rack of the oven.

Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper. {I don't use "kosher salt" or "freshly ground pepper" AND I use dried sage off my spice rack since this is about the only time each year I use it. I use as much as it takes to look like a good mixture with the butter. I don't think you can go wrong on this one.}

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. {I bath the bird under the skin with the butter mixture. I push up the skin as much as I dare without breaking the skin and massage the butter into the breast meat. You can see where the bird is darker colored on my picture - that's from the sage and butter under the skin.}

Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.

In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stove top. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy. {I find that the worst thing you can do is overcook the turkey. We get so afraid of it being raw that it ends up being super dry from cooking too long. Just my observation.}