Place turkey on a rack in a large roasting pan, breast-side up; allow it to dry and come to room temperature (about 1 hr.). In a small mixing bowl, mix butter and sage until well combined; season with salt and pepper. Liberally sprinkle the turkey, inside and out, with salt and pepper. Slide your fingers under the skin of the turkey to lift it away from the meat; use your hands to smear a thin layer of butter under and over the skin. In a small bowl, mix together syrup and hot water; brush a thin layer evenly onto turkey and reserve the remainder for basting. Roast turkey in a preheated 350°, basting with syrup mixture every 30 min. for 2 hrs. Remove turkey from the oven; arrange overlapping strips of bacon over and around the turkey. Return turkey to the oven for about 30 min.; baste with syrup. If the bacon is done or parts of the turkey get too dark before it reaches temperature, shield it with foil and continue cooking until a thermometer inserted in the thickest part of the thigh registers 160°. Loosely cover with foil and let rest for 30 min. before carving (temperature will increase to 165° as the turkey stands).