Recipe: Maple Glazed Turkey
A succulent turkey with richly flavored meat and perfectly glazed with flavors of maple, orange, and summer savory.
- 16 oz. Brining Mix
- 1 quart water, plus more to cover turkey
- 1 (12 lb.) fresh or defrosted turkey, neck and giblets removed
- 1 lb. baby carrots
- 3 stalks celery, chopped
- 2 onions, one chopped and one quartered
- 1 apple, cored and quartered
- 1 large pinch fresh thyme sprigs
- 2 sprigs fresh rosemary
- 1 stick melted butter
- 1 cup water
- 1 orange, zested and juiced
- 3/4 cup pure maple syrup
- 1/2 tsp. Summer Savory
- 1 California Bay Leaf
- 1/4 tsp. Rubbed Sage
- 1/4 tsp. Dehydrated Minced Garlic
While brining the turkey, you will need a container or pot large enough to hold your turkey and brine that can fit in your refrigerator. When preparing and cooking a turkey, be sure to follow proper food safety and handling guidelines.
To brine: Combine brining mix and 1 quart of water in a large pot and bring to a boil. Turn off heat and let cool to room temperature. Either keep brine in pot or transfer the liquid to a large container and add turkey. Fill with water to just submerge the turkey, cover, and refrigerate for 12 hours. Remove from liquid and pat dry with paper towels.
To roast: Preheat oven to 500 degrees. In a heavy-bottomed roasting pan without the rack, add carrots, celery, and chopped onion. Set turkey on top of vegetables. Bend the wings back and tuck under the breast. If the turkey's legs are not held together with a plastic lock, tie them together using cooking twine. Stuff the cavity with onion quarters, apple quarters, and herb sprigs (leave out some onion and apple quarters if the cavity gets too full). Brush entire bird liberally with melted butter. Pour water in the bottom of the pan and roast turkey for 30 min. Reduce heat to 350 degrees. Cover just the top of the breast with foil and roast for an hour.
To glaze: Combine all glaze ingredients in a small saucepan and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 10 min. Discard foil from turkey and brush with glaze every 30 min. until a thermometer in the thickest part of the breast reads 165 degrees and the thickest part of the thigh reads 175 degrees, about 1 to 2 more hours. Remove from oven, glaze again, and let rest for at least 15 min. before carving.
Serve with traditional holiday sides and use leftovers to make pot pies or noodle soup.