2 tsp. salt
1 tsp. black pepper
1 tsp poultry seasoning
1 Tbsp. olive oil
12 lb. turkey
8 sage leaves or 2 Tbsp. dried sage
1 c. maple syrup
10 slices of bacon
3 Tbsp. flour (almond or coconut works)
2 c. turkey or chicken broth
1/4 c. parsley, chopped
Heat oven to 450F. Fit a large roasting pan with a rack. (I did not use a rack because I don’t mind the extra fat in my turkey.)
In small bowl, combine salt, pepper and poultry seasoning (include dried sage if using). Stir in olive oil to form a paste.
Remove giblets and neck from cavity of turkey. Rinse turkey and pat dry with paper towels. Place in roasting pan. If desired, tuck wings under turkey and the legs together with cooking twine.
Season turkey with spice rub all over the outside as well as under skin of breast halves. Tuck sage leave (if using) under skin and in cavity. Roast at 450 for 30 minutes. NOTE: Because the breast is usually dry I roast my turkey with the breast face down so it will receive extra juice.
Combine maple syrup with 1/4 cup hot water. Reduce oven temperature to 350 degrees. Roast for 1 hour, brushing with maple syrup glaze every 30 minutes. Carefully lay bacon slices over breast in a lattice pattern, roast 1 hour more until internal temperature reaches 165 degrees. Remove to a cutting board; let rest 20 minutes.
Place roasting pan over medium-high heat and whisk in flour, cook 1 minute.s Gradually whisk in broth and cook 5 minutes until gravy thickens. Strain into a gravy board and stir in parsley. You can also just pour the liquid from the roasting pan to to a saucepan to make the gravy.