Olivia’s Maple Glazed Turkey
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For a complete turkey dinner, add the "Basic Stuffing" and "Maple Glazed Carrots" recipes and the Roasted Brussel Sprouts with Cranberries and Pecans.
Olivia's Maple Glazed Turkey
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Category
Main
Ingredients
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12 lb. Turkey Organic, fresh, or frozen, completely thawed
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2 Cloves Garlic, crushed
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1 Orange (cut skin in wide strips with a vegetable peeler)
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1/4 C pure Maple Syrup
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2 Tbsp. Olivia’s Montreal Maple Balsamic
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1/2 C Orange Juice (freshly squeezed)
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2 C homemade Chicken Stock (or canned chicken broth)
Directions
Preheat the oven to 400°F
Remove the giblets from the turkey and discard or use at a later date. Pat the turkey dry inside and out with paper towels. Place the turkey in a large roasting pan.
Tuck the apple in the turkey’s cavity. Cross the turkey legs and tie together with kitchen string. Rub the turkey all over with Olivia’s Extra-Virgin Olive Oil, turning to coat all sides.
Rub the garlic cloves over the turkey skin, rub the orange zest over the skin, and sprinkle the turkey liberally with Olivia’s Himalayan Pink Salt, coating all sides. Place the turkey, breast side up, in the roasting pan and roast, uncovered, for 30 minutes.
In a large bowl, mix the maple syrup, Olivia’s Himalayan Pink Salt, orange juice, and 1 cup chicken stock. Pour maple syrup mixture into a measuring cup. Add the remaining stock to the maple syrup mixture in the bowl.
After the turkey has been in the oven for 30 minutes, pour 1 cup of the maple syrup mixture over the turkey and cover the turkey and pan with foil.
Reduce the oven temperature to 325°F and roast the turkey for 2 1/2 hours more. Remove the foil, pour the remaining maple mixture over the turkey, and continue to roast, basting the skin occasionally with the pan juices, until the skin is mahogany brown and crisp and the meat reaches 145°F to 150°F. If the turkey begins to turn a perfect shade of brown before the desired temperature is reached, loosely cover the turkey with foil.
Remove the turkey from the roasting pan and set aside to rest, loosely covered with foil, for 20 to 30 minutes.
Meanwhile, pour all the pan juices into a small saucepan. Skim off and discard any fat from the surface of the pan juices. Bring to a boil and then simmer until a glossy glaze forms, 15 to 30 minutes. You may add flour to thicken and strain, if desired.
Carve the turkey and transfer it to a platter. If desired, pour some of the maple glaze over the turkey. Pour the remaining glaze from the saucepan over the turkey.
