Thanksgiving is a time of gratitude, family, and, of course, sumptuous meals. The centerpiece of most Thanksgiving dinners is the turkey; we have the perfect recipe to ensure yours is the talk of the table. Dive into Maple-Glazed Turkey, a dish that promises a golden, crispy exterior with a juicy, flavorful interior.
Maple syrup, a sweet sap derived from maple trees, is often associated with breakfast pancakes and waffles. However, its culinary applications are vast. In this recipe, maple syrup serves as a glaze, providing a sweet and savory balance to the turkey. The sugars in the syrup caramelize during roasting, ensuring crispy skin and a deep, golden hue.
Maple-Glazed Turkey Recipe
Ingredients:
- Turkey: 14-pound, thawed
- Lemons: 2, halved
- Mandarin oranges: 4, halved
- Coarse salt: 2 tsp
- Freshly ground pepper: 1 tsp
- Pure maple syrup: 2 cups
- Ground paprika: 1 tsp
- Salt: 1 tsp
- White pepper: ½ tsp
- Garlic powder: ½ tsp
- Dried crushed thyme: ½ tsp
- Dried rosemary: ½ tsp
- Fresh sage leaves: 1 TBSP, finely chopped
Instructions
Maple Glaze Preparation:
- In a bowl, mix together maple syrup, rosemary, paprika, salt, white pepper, garlic powder, thyme, and finely chopped sage leaves.
- Stir until all ingredients are well combined.
Roasting Turkey:
- Preheat the oven to 325 degrees F.
- Prepare the turkey by removing any packaging and patting it dry.
- Position the turkey on a baking rack set in a roasting pan.
- Fill the turkey’s cavity with halved mandarin oranges and lemons.
- Generously brush the turkey with half of the prepared maple glaze.
- Roast the turkey in the preheated oven, basting it every 30 minutes with its juices and reapplying the glaze as needed.
- Continue roasting until the turkey achieves a golden brown color and an internal temperature of 170 degrees F.
- Once cooked, allow the turkey to rest under a foil cover for about 10 minutes before carving.
Note: Always use a meat thermometer to ensure the turkey is cooked safely and perfectly.
Embraced the warmth of this Maple-Glazed Turkey delight? Spread the Thanksgiving cheer! Pin the image below to your Pinterest board and let others savor the magic too.
Tips & Tricks for the Perfect Maple-Glazed Turkey:
1. Thawing the Turkey:
- Always allow ample time for your turkey to thaw. A good rule is to allow 24 hours of thawing in the refrigerator for every 4-5 pounds of turkey.
2. Uniform Cooking:
- To ensure even cooking, consider trussing your turkey. This keeps the wings and legs close to the body and promotes uniform cooking.
3. Basting:
- While basting helps keep the meat moist, avoid opening the oven too frequently. This can cause significant temperature fluctuations. Instead, aim to baste every 30 minutes.
4. Maple Glaze:
- If you find your glaze thickens too much as you baste, you can slightly warm it to make it more spreadable.
5. Monitoring Temperature:
- Invest in a good quality meat thermometer. Insert it into the thickest part of the thigh but not touching the bone. This will give you the most accurate reading.
6. Tenting with Foil:
- If your turkey skin is browning too quickly, you can loosely cover the turkey with aluminum foil to prevent it from burning.
7. Resting is Key:
- After removing your turkey from the oven, let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist turkey.
8. Carving:
- Use a sharp knife and start by removing the legs and thighs. Then, slice the breast meat against the grain for tender slices.
9. Leftovers:
- Turkey tends to dry out when reheated. To prevent this, drizzle some broth or gravy over the meat before reheating.
10. Sage in the Glaze:
- Fresh sage can have a strong flavor. If you’re not a fan, you can reduce the amount or omit it altogether.
Maple-Glazed Turkey Serving Suggestions for a Thanksgiving Feast:
1. Creamy Mashed Potatoes:
- Yukon gold potatoes: 5 lbs, peeled and cubed
- Roasted garlic: 1 head
- Heavy cream: 1 cup
- Butter: 4 tbsp
- Salt and pepper to taste
2. Green Bean Almondine:
- Fresh green beans: 2 lbs, trimmed
- Butter: 3 tbsp
- Toasted almonds: 1 cup, sliced
3. Homemade Cranberry Sauce:
- Fresh cranberries: 12 oz
- Orange zest: from 1 orange
- Cinnamon: 1 stick
- Maple syrup: ½ cup
4. Savory Herb Stuffing:
- Crusty bread cubes: 8 cups
- Onions: 2, diced
- Celery: 4 stalks, diced
- Sage, rosemary, and thyme: 2 tsp each, finely chopped
- Chicken or turkey broth: 2 cups
5. Roasted Root Vegetables:
- Carrots, parsnips, beets, and sweet potatoes: 2 lbs total, peeled and diced
- Olive oil: 3 tbsp
- Rosemary: 2 tsp, chopped
- Sea salt: 1 tsp
6. Sweet Potato Casserole:
- Sweet potatoes: 4 lbs, peeled and boiled
- Pecans: 1 cup, chopped
- Brown sugar: ½ cup
- Butter: 4 tbsp, melted
7. Gravy:
- Turkey drippings: 2 cups
- Flour: 2 tbsp
- Chicken or turkey broth: 1 cup
- Salt and pepper to taste
8. Pumpkin Pie:
- Pumpkin puree: 15 oz can
- Pie crust: 1
- Eggs: 3
- Sugar: ¾ cup
- Cinnamon, nutmeg, and cloves: 1 tsp each
9. Mulled Wine or Cider:
- Red wine or apple cider: 1 bottle (750 ml)
- Cinnamon sticks: 3
- Cloves: 10
- Star anise: 2
- Orange slices: from 1 orange
10. Freshly Baked Rolls:
- Bread flour: 4 cups
- Active dry yeast: 1 packet
- Warm water: 1 ¼ cups
- Sugar: 2 tbsp
- Salt: 1 tsp
- Butter: 4 tbsp, melted
