I always try to recipes for Thanksgiving Im giving this one a try
Maple-Glazed Turkey
Serves 8; Prep time: 20 minutes; Total time: 5 hours
1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry inside and out (neck and giblets reserved for gravy, liver discarded)
Chestnut and Apple Stuffing
2 tablespoons butter, room temperature, plus more for aluminum foil
Coarse salt and ground pepper
1/3 cup pure maple syrup
1. Preheat oven to 350°, with roasting rack in lowest position. Stuff and prepare turkey for roasting.
2. Set roasting rack in a large roasting pan. Place turkey on rack; rub all sides with butter, and season generously with salt and pepper. Pour 3 cups water into roasting pan. Loosely cover turkey with aluminum foil (unbuttered). Roast 1 hour, then baste every 30 minutes with pan liquids until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125°, 2 to 3 hours.
3. Remove foil; raise oven heat to 400°. Continue roasting, brushing 3 to 4 times with maple syrup, until thigh reaches 170°, 45 to 60 minutes more (temperature will rise about 10 degrees as turkey rests after roasting).
4. If bird browns too quickly, loosely cover with buttered foil; add more water if pan becomes dry. Transfer turkey to a serving platter, cover loosely with buttered foil, and let rest at least 30 minutes before carving so juices are reabsorbed. Reserve pan for making gravy.
