Maple Sage Turkey

Partially thaw turkey in the refrigerator for 1 to 2 days or until breast meat gives when pressed; it is fine if the turkey is still somewhat frozen. Remove turkey from packaging; pat dry.

For rub, in a small bowl mix salt, sugar, dried sage, and black pepper. Rub evenly over turkey. Place turkey, breast side up, on a rack in a large roasting pan. Cover loosely with plastic wrap. Refrigerate for 3 days or until fully thawed. Remove plastic wrap the night before cooking.

Preheat oven to 450°F. Remove neck and giblets from turkey cavity. Loop kitchen string around drumsticks; tie securely to tail. Pour 2 cups hot water into roasting pan with turkey. Turn heat down to 350°F. Roast turkey, uncovered, for 2 hours. (If breast browns too quickly, cover loosely with foil.)

For glaze, in a small saucepan heat maple syrup, butter, orange peel, chipotle, and peppercorns until warm. After 2 hours of roasting, generously brush turkey with maple mixture every 20 minutes for 40 to 60 minutes or until meat thermometer inserted in the thigh (not touching bone) registers at least 175°F. Remove turkey from oven. Tent loosely with foil; let stand 15 minutes. Reserve drippings for gravy.