Turkey With Maple Glaze, Pears and Bourbon

1 16-pound turkey
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 tablespoons unsalted butter
1 cup pure maple syrup
3/4 cup bourbon, divided
2 cups poultry stock
2 tablespoons butter
8 medium pears, preferably Comice, peeled, cored, sliced into wedges
1 cup Maple-Ginger Butter

Preheat oven to 475 degrees F with rack in the lower third of the oven. Rinse turkey and dry with paper towels. Sprinkle cavity with salt pepper and rosemary. Truss turkey, then rub the entire skin with butter.

Place turkey in a roasting pan and roast for 45 minutes, breast side up. Reduce temperature to 375 degrees. Combine syrup and 1/4 cup of bourbon, and baste turkey with it frequently. Cook until an instant meat thermometer inserted into the thickest part of the thigh reads 160 degrees, about 1-1/2 to 2 hours. (Start cooking your favorite stuffing about a half hour before the turkey is finished.) Transfer turkey to a heated serving platter.

In a medium saucepan, bring poultry stock to a simmer, cooking until reduced by three-quarters, about 10 minutes.

In a large skillet over high heat, melt butter for the sauce, add pears and saute for 3 minutes. Add stock and the remaining 1/2 cup of bourbon, cooking until the sauce coats the back of a spoon, about 3 minutes. Whisk in the Maple-Ginger Butter. Remove to a metal bowl, and continue whisking for 1 minute to stabilize before serving. Transfer to a sauce boat. Serve the sauce and turkey immediately.

Maple-Ginger Butter
Makes 3/4 cup

1/4 cup peeled and diced fresh ginger
1/4 cup granulated white sugar
1 cup water
8 tablespoons (1 stick) unsalted butter
1/4 cup maple syrup

In a small saucepan, combine the ginger, sugar and water. Bring to a simmer over medium heat and cook until tender, about 30 minutes. Transfer to a blender and puree until smooth. Strain through a medium sieve.