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Roast Turkey w/Maple Glaze
Cummulative Rating
Servings
Makes 6 servings.
Difficulty
Involved |
Ingredients
Marinade:
1/4 cup fresh lemon juice
1/4 cup orange juice
1/2 cup canola oil
2 large shallots, sliced
1 onion, sliced
6 large garlic cloves, sliced
4 fresh thyme sprigs
3 bay leaves
Zest of 1 lemon
1/2 teaspoon freshly ground black pepper
One 13 pound free-range turkey
3 medium onions, coarsely diced
3 medium celery ribs, coarsely diced
2 carrots, coarsely diced
Salt and freshly ground black pepper
Maple Butter:
2 sticks unsalted butter, softened
6 Tablespoons pure maple syrup
3 Tablespoons freshly squeezed lemon juice
Zest of 1 lemon, finely chopped
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
Maple Glaze:
6 Tablespoons pure maple syrup
2 Tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper
Gravy:
1 Tablespoon gf flour
2 cups gf chicken stock or turkey stock
Freshly ground black pepper & salt to taste
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Directions
Rinse turkey and place in a large, heavy plastic zip-lock bag. Place turkey, in the bag, in a large stockpot or a large bowl.
In a medium bowl, combine lemon juice, orange juice, canola oil, shallots, sliced onion, garlic, thyme, bay leaves, lemon zest and black pepper. Pour mixture into bag containing turkey. Seal bag, removing as much air as possible. Refrigerate, marinating 24 hours, rotating occasionally.
Meanwhile, make maple butter. Blend butter, maple syrup, lemon juice, lemon zest, salt and pepper in a food processor. Transfer to a bowl, cover and refrigerate. (Remove from refrigerator at least 2 hours before turkey goes in the oven.)
In a small bowl, combine maple glaze ingredients; maple syrup, lemon juice, salt and freshly ground black pepper. Cover and refrigerate until ready to use.
Remove turkey from refrigerator at least 1 hour before cooking.
Preheat oven to 450°F. and position oven rack near bottom of oven.
Remove turkey from marinade (reserving marinade) and wipe turkey dry with paper towels. Using your fingers, carefully loosen turkey’s skin over breast and legs. Spoon half of the maple butter under skin, patting gently to spread butter evenly. Season inside of turkey cavity with salt and freshly ground black pepper. Stuff cavity with half of the celery, onions, and carrots. Tie legs together with kitchen string. Set turkey breast-side up, in a roasting pan. Rub outside of turkey with half of the maple butter. Invert, breast-side down, and continue to rub with remaining maple butter.
Place turkey in oven, breast-side down, for 30 minutes, basting twice. (The skin may appear dark in patches – this is OK and is just due to the maple syrup in the marinade and the caramelization of the butter.)
Cover turkey loosely with foil to prevent skin from burning.
Strain reserved marinade, reserving shallots, onion and herbs in a separate bowl.
Lower oven temperature to 350°F. Spread remaining onions, celery and carrots around turkey and continue to roast for 30 minutes. After turkey has been roasting for 1 hour, turn turkey over, breast-side up, and continue to roast, basting frequently for an additional hour or until an instant-read thermometer inserted into thighs registers 180°F. During the last 30 minutes of cooking time, remove foil. Add reserved shallots, onions and herbs from the marinade to the roasting pan and baste turkey twice with maple glaze.
Transfer turkey to a carving board and tent with foil to keep warm.
While turkey is resting, make the gravy. Set roasting pan on 2 burners over high heat. Cook vegetables, stirring, until golden brown. Pour off all but 2 tablespoons of fat left in pan. Add gf flour and whisk for 1 minute. Add reserved marinade and chicken stock and bring mixture to a boil, scraping up any browned bits on bottom of pan. Simmer, whisking constantly, for 3 minutes. Strain gravy into a saucepan and boil over high heat until reduced by half, about 10 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.
Carve turkey and serve with accompanying gravy.
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Tips
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We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com). |
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