MAPLE-GLAZED TURKEY
When you have a good plan for stuffing and roasting the turkey, Thanksgiving feels a lot more manageable.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 5h
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees, with roasting rack in lowest position. Stuff and prepare turkey for roasting.
- Set roasting rack in a large roasting pan. Place turkey on rack; rub all sides with butter, and season generously with salt and pepper. Pour 3 cups water into roasting pan. Loosely cover turkey with aluminum foil (unbuttered). Roast 1 hour, then baste every 30 minutes with pan liquids until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours.
- Remove foil; raise oven heat to 400 degrees. Continue roasting, brushing 3 to 4 times with maple syrup, until thigh reaches 170 degrees, 45 to 60 minutes more (temperature will rise about 10 degrees as turkey rests after roasting).
- If bird browns too quickly, loosely cover with buttered foil; add more water if pan becomes dry. Transfer turkey to a serving platter, cover loosely with buttered foil, and let rest at least 30 minutes before carving so juices are reabsorbed. Reserve pan for making gravy.
Nutrition Facts : Calories 691 g, Fat 23 g, Protein 103 g, SaturatedFat 7 g
ROAST TURKEY WITH MUSTARD MAPLE GLAZE
Steps:
- For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.)
- For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F.
- Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird.
- Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes.
- Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately.
ROAST TURKEY WITH MUSTARD-MAPLE GLAZE
Provided by Bobby Flay
Categories main-dish
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld. (The glaze can be made up to 2 days in advance; store, covered, in the refrigerator. Bring to room temperature before using.)
- Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450˚ F. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
- Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place in the oven and roast until light golden brown, about 45 minutes. (Tent the turkey loosely with foil if it is browning too quickly.) Reduce the oven temperature to 350˚ F, baste with 2 cups warm stock and continue roasting, basting with 2 more cups warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155˚, about 1 hour. After the turkey reaches 155˚ F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165˚ F, about 20 more minutes.
- Remove the turkey from the oven and transfer to a large cutting board. Tent loosely with foil and let rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups liquid.
- Make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper.
- Heat the remaining stock in a saucepan over low heat. Remove the turkey legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Ladle some of the warm stock on top of the turkey and serve with the gravy.
MAPLE ROAST TURKEY AND GRAVY
A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.
Provided by Ibby
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 20
Number Of Ingredients 16
Steps:
- Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
- Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
- Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
- Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
- Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
- To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
Nutrition Facts : Calories 584 calories, Carbohydrate 10.5 g, Cholesterol 206.4 mg, Fat 29.3 g, Fiber 0.6 g, Protein 65 g, SaturatedFat 10.9 g, Sodium 313.6 mg, Sugar 7.5 g
MAPLE GLAZED TURKEY ROAST
A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving.
Provided by Michelle Berger
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
- Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
- Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 32.9 g, Cholesterol 120.2 mg, Fat 5.9 g, Fiber 0.3 g, Protein 40.1 g, SaturatedFat 1.8 g, Sodium 1734.3 mg, Sugar 15.8 g
MAPLE-GLAZED TURKEY WITH GRAVY
Provided by Melissa Roberts
Categories turkey Roast Thanksgiving Dinner Fall Winter Maple Syrup Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings (with leftovers)
Number Of Ingredients 8
Steps:
- Make turkey:
- Preheat oven to 425°F with rack in lowest position.
- Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body.
- Add 1 cup water to pan and roast, without basting, 1 hour.
- Make glaze when turkey goes in oven:
- Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet. Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through. Remove from heat and let syrup steep until ready to glaze turkey.
- Glaze turkey:
- After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan. Roast, without basting, 45 minutes more.
- Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.
- Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F, 15 to 20 minutes more (total roasting time: about 2 hours).
- Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
- Make gravy while turkey stands:
- Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top. Skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)
- Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour. Cook roux over medium heat, whisking, 5 minutes. Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.
MAPLE ROAST TURKEY
This was the first turkey that I ever made. Not sure where the recipe came from now, but this is hands down the best turkey I have ever had. If you can't find the fresh herbs mentioned in the recipe just use any other fresh herbs that go well with turkey.
Provided by SLColman
Categories Whole Turkey
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, 1 tablespoon sage, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
- Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
- Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots, reserved left over lemon, turkey neck and giblets around the turkey. Sprinkle 2 1/2 tablespoon thyme, 2 1/2 tablespoons sage, 2 1/2 tablespoon marjoram, and lemon juice over vegetables. Pour 2 cups broth into pan.
- Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
- Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme. marjoram, and sage. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Season with salt and pepper to taste.
- Note: I use a turkey baking bag and make this in my counter top roaster oven so that I have my oven free for all the other items.
EASY MAPLE-GLAZED ROASTED TURKEY BREAST
Keep the holidays simple with an Easy Maple-Glazed Roasted Turkey Breast! You get the best tender, juicy white meat and a flavorful crispy skin -- all with about 15 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Rinse the turkey breast with cold water. Pat dry.
- Stuff turkey cavity with apple, lemon, onion, celery, rosemary, and thyme. Sprinkle salt inside the cavity.
- Place the turkey in a large shallow roasting pan lined with aluminum foil. Don't skip the aluminum foil (it makes clean up quick and easy)!
- TO PREPARE THE GLAZE: In a small saucepan, melt butter with maple syrup over low heat. Pour or brush the maple butter glaze over turkey to coat.
- Add 1 cup water to the bottom of the pan.
- Roast the turkey breast for 2 - 2 ½ hours, or until an instant-read thermometer registers 165 degrees F. Baste with pan juices every 30 minutes.
- If any part of the turkey browns too quickly while cooking, just tent lightly with aluminum foil.
- Remove the turkey from the oven and place on a large cutting board. Allow it to rest for about 15-20 minutes before carving.
Nutrition Facts : ServingSize 1 /5 of the recipe, Calories 789 kcal, Carbohydrate 6 g, Protein 125 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 340 mg, Sodium 1154 mg, Sugar 1 g
MAPLE GLAZED TURKEY
This roasted turkey recipe is easy to make and delicious! The maple glaze makes the skin crispy and golden and the meat is super juicy. It will be the star of your holiday table!
Provided by Sandra
Categories Main Course
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Remove the plastic netting and wrap from the turkey roast, plus the neck and bag of giblets stuffed inside. NOTE: This turkey has already been brined, so once you get it out of the packaging just pat dry with paper towels. Place turkey on a baking rack on a baking sheet or roasting pan. Cut oranges and lemons in half and stuff them inside the cavity of the turkey and set aside.
- Mix together the maple syrup, rosemary, paprika, salt, pepper, garlic powder, and thyme, in a bowl, stirring to combine well. Brush 1/2 of the syrup mixture all over the turkey roast.
- 30 minutes into baking, baste the turkey with juices in the pan + 1/2 of the maple mixture remaining.
- 60 minutes into baking, baste the turkey with juices in the pan + 1/2 of the maple mixture remaining.
- Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.
Nutrition Facts : Calories 642 kcal, Carbohydrate 40 g, Protein 70 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 241 mg, Sodium 533 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
MAPLE-GLAZED ROAST TURKEY WITH MIXED-HERB GRAVY
Yield Serves 10
Number Of Ingredients 12
Steps:
- For gravy:
- Toast flour in heavy large skillet over medium-high heat until pale golden (about the color of peanuts), stirring constantly, about 7 minutes. Remove skillet from heat. Add butter and whisk until butter melts and mixture is smooth (mixture will become very dark). Gradually whisk in broth. Bring to boil over medium heat, whisking frequently. Reduce heat; simmer until gravy is reduced to 21/2 cups, about 30 minutes. (Can be made 8 hours ahead. Cover and chill.)
- For turkey:
- Preheat oven to 325°F. Rinse turkey inside and out; discard any pieces of fat in neck and main cavity. Pat turkey dry with paper towels. Fill neck cavity loosely with bread dressing. Fold skin over and secure with skewer. Fill main cavity loosely with bread dressing. Place turkey on rack in large roasting pan. Tie turkey legs together to hold shape. Tuck wings under turkey. Brush turkey with 11/2 tablespoons melted butter. Sprinkle turkey with salt and pepper. Pour 1/2 cup broth into roasting pan.
- Roast turkey 3 hours, basting with pan juices and adding 1/2 cup broth to pan every 30 minutes. Mix maple syrup, ginger and 1 tablespoon melted butter in small bowl; brush mixture over turkey. Continue to roast turkey until thermometer inserted into innermost part of thigh registers 180°F, about 15 minutes longer.
- Transfer turkey to platter. Tent with foil and let turkey stand 30 minutes.
- Meanwhile, scrape pan juices and any browned bits from roasting pan into 2-cup measuring cup. Spoon off and discard fat from surface of juices. Add juices to gravy. Add herbs and bring to simmer. Season gravy with salt and pepper.
- Serve turkey with dressing and gravy.
MAPLE ORANGE-GLAZED TURKEY ROAST
This turkey roast blends light and dark meat -- but it's compact and carves easily into neat slices. Grill the meat to free up oven space for the turkey trimmings
Provided by Annacia
Categories Poultry
Time 22m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine garlic, marjoram, salt, and pepper; set aside.
- For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir 1 minute more.
- Stir in maple syrup and orange peel; set aside.
- Brush the turkey roast with melted butter and rub with remaining seasoning mixture.
- Insert a meat thermometer near the center of the roast.
- For a charcoal grill, arrange medium-hot coals around a drip pan.
- Test for medium heat above the pan.
- Place the turkey roast directly on the grill rack over the pan.
- Cover; grill until thermometer registers 165°F Add coals to maintain heat every 30 minutes.
- Brush with glaze the last 30 minutes of grilling.
- Remove meat from grill.
- Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing).
- Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
- OR, use the oven @325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs). Follow glazing and standing directions above.
ROASTED MAPLE ORANGE GLAZED TURKEY
For a Thanksgiving or Christmas main course this roasted turkey is perfect. The recipe uses a speed roasting technique to save time.
Categories Main Dish Holidays Christmas Turkey Thanksgiving
Time 4h35m
Yield 26
Number Of Ingredients 30
Steps:
- Preheat your oven to 450℉ (230℃). Mix together the onions, celery, and carrots and place around the edges of a large roasting pan. In a small bowl, thoroughly mix together the pepper, thyme, sage, and butter. Cut a few small slits in the turkey skin, and gently spread the herbed butter through the slits under the skin. Rub the turkey with the olive oil and season with salt. Place the turkey in the center of the vegetables. Roast uncovered for 20 minutes. Meanwhile in a small bowl combine the maple syrup, orange juice, and orange zest. After 20 minutes of roasting, generously glaze the turkery using a pastry or silcone brush with the maple/orange mixture. Loosely tent aluminum foil over the bird, gently crimping the foil around the edges of the roasting pan. Continue roasting the turkey for another 2 hours. Every 20 minutes basting the turkey with the pan drippings. (Set a timer) The turkey is done when cooked to an internal temperature (taken in the thickest part of the thigh reaches 170 degrees F. Remove the turkey from the oven and allow it to rest for 10 minutes. Remove the turkey from the pan and tent it with foil to keep warm. Discard the vegetables and then skim the fat from the pan juices. Transfer the skimmed pan juices to a separate bowl. Place the metal roasting pan over medium heat on the stovetop, and then deglaze it with the white wine allowing the wine to simmer for about 30 seconds. Then add the pan juices back along with the chicken stock and bring to a boil, reduce heat to maintain a strong simmer. Stir frequently until the gravy has thickened to your preference.
Nutrition Facts :
THE BEST MAPLE GLAZED TURKEY RECIPE (VIDEO)
Learn how to make an extra juicy and aromatic maple turkey with a maple glaze, stuffed with aromatics, fresh herbs and fruit!
Provided by tatyanaseverydayfood
Categories Dinner
Number Of Ingredients 21
Steps:
- This recipe is written for a medium sized turkey, between 12 and 16 pounds. I recommend making a double portion of the maple butter spread for larger turkeys. Servings/nutritional info are based on 13 pound turkey.
- The turkey can be stuffed and seasoned the night before, placed onto a roasting pan and kept in the refrigerator until you're ready to roast it.
Nutrition Facts : Calories 1191 kcal, Carbohydrate 28 g, Protein 167 g, Fat 43 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 570 mg, Sodium 3743 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 15 g, ServingSize 1 serving
More about "maple glazed turkey roast food"
ROAST TURKEY BREAST WITH MAPLE BOURBON GLAZE | UMAMI
From umami.site
4.7/5 (3)Total Time 1 hr 45 minsCategory Dinner, Main CourseCalories 499 per serving
- In a small bowl combine 1 tbsp of bourbon and a 1/2 tbsp of maple syrup. Pour the mixture on to the turkey and massage it in, making sure to get it under the skin.
- In another bowl mix the mustard and chili powders with the salt and pepper. Spread the dry rub on the turkey making sure to get it into all the nooks and crannies.
- Place the turkey in a roasting pan, cover with foil, and roast in a 400ºF oven for 40 minutes. Prepare the glaze while the turkey cooks.
- In a small pan melt the butter on a low simmer, add in a 1/3 cup of bourbon, and 3 tbsp of maple syrup. Stir the glaze occasionally as it reduces. Once the glaze has started to thicken, which usually takes around 10 minutes, use a brush to paint the glaze on the turkey.
MAPLE GLAZED TURKEY RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Category EntreesCuisine AmericanTotal Time 4 hrs 30 mins
- Remove the giblets from the turkey and discard. 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 the oil, turning to coat all sides. Rub the garlic cloves over the turkey skin, then rub the orange zest over the skin, and then sprinkle the turkey liberally with salt, turning to coat all sides. Place the turkey, breast side up, in the roasting pan and roast, uncovered, for 30 minutes.
- Meanwhile, in a large bowl, mix the maple syrup, orange juice, and 1 cup chicken stock. Pour 1 cup 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 the 1 cup maple syrup mixture over the turkey and cover the turkey and pan with foil. Reduce the oven temperature to 325°F (170°C) and roast the turkey for 2 1/2 hours more.
MAPLE-GLAZED TURKEY - CHATELAINE
From chatelaine.com
Servings 10Total Time 2 hrs 55 minsEstimated Reading Time 3 mins
MAPLE-BUTTER GLAZED ROASTED TURKEY BREAST - BUTTERBALL
From butterball.ca
MAPLE GLAZED VEGETARIAN TURKEY ROAST RECIPE - VEGGIECONVERTER
From veggieconverter.com
Cuisine AmericanCategory DinnerServings 8Total Time 35 mins
- Preheat oven to 425 degrees Fahrenheit. In a small bowl, whisk together maple syrup, mustard, brown sugar, and poultry seasoning; set aside.
- Remove defrosted roast from outer carton and inner plastic tray. Carefully pierce film around roast 3-4 times- do not remove the film. Place roast in small baking dish; bake 20 minutes.
- Remove roast from the oven and carefully remove the film. Using a small, sharp knife, make tiny slices on the top surface of the roast in a crisscross pattern about 1/8-inch deep and spaced about 1/2-inch apart. Evenly spoon 1/2 of the glaze onto top and sides of the roast; place the roast back in the oven and continue to bake 5 more minutes. Spoon remaining glaze onto top and down the sides of the roast and bake 5-8 minutes longer or until golden brown and hot throughout. Serve immediately with cranberry sauce, if desired.
MAPLE-GLAZED TURKEY RECIPE - EATINGWELL
From eatingwell.com
Category Low-Carb BBQ & Grilling RecipesCalories 272 per servingTotal Time 2 hrs 35 mins
- Combine garlic, marjoram, salt and pepper in a small bowl; set aside. For glaze, stir together the orange juice and cornstarch in a small saucepan; add half of the seasoning mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup and orange peel; set aside.
- Brush the turkey roast with melted butter and rub with remaining seasoning mixture. Insert a meat thermometer near the center of the roast.
- For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the turkey roast directly on the grill rack over the pan. Cover; grill for 2 to 2 1/2 hours or until thermometer registers 165 degrees F. Add coals to maintain heat every 30 minutes. Brush with glaze the last 30 minutes of grilling. Remove meat from grill. Cover with foil; let stand for 15 minutes before carving. (The meats temperature will rise 5 degrees during standing.) Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
MAPLE-PEPPER ROASTED TURKEY RECIPE - SANFORD D'AMATO ...
From foodandwine.com
Servings 8Category Turkey
- In a food processor, combine the butter, 6 tablespoons of the maple syrup, 3 tablespoons of the lemon juice, the lemon zest, coarsely ground pepper, and salt. Process until blended and transfer to a bowl. In another bowl, combine the remaining 1/4 cup maple syrup, 1 tablespoon lemon juice, and the finely ground pepper.
- In a sturdy 2-gallon plastic bag, combine the lemon juice, maple syrup, corn oil, shallots, garlic, thyme, bay leaves, lemon zest, and pepper. Add the turkey to the bag, squeeze out as much air as possible and seal the bag. Distribute the marinade evenly over and inside the turkey. Set the turkey, breast side down, in a bowl in the refrigerator and marinate for 24 hours, turning occasionally.
- Preheat the oven to 450°. Position the oven rack near the bottom of the oven. Wipe off the shallots and garlic from the turkey and pat dry. Strain the marinade into a bowl, skim off the oil, and reserve. Set the herbs, garlic, and shallots aside separately.
- Using your fingers, carefully loosen the turkey skin over the breast and thighs. Put all but 3 tablespoons of the softened maple-pepper butter in a pastry bag fitted with a small round tube and pipe it under the breast and thigh skin, patting gently to spread the butter. Alternatively, spread it evenly with your fingers.
MAPLE-GLAZED TURKEY RECIPE - REAL SIMPLE
From realsimple.com
3/5 (88)Total Time 2 hrs 30 minsServings 8Calories 1069 per serving
- Heat oven to 450° F. In a small bowl, combine the maple syrup and orange juice to make a glaze; set aside.
- Place the turkey in a large metal roasting pan, breast-side down. Rub the turkey with half the oil and sprinkle with half the salt and pepper. Turn the turkey over and carefully separate the skin from the breast.
- Combine the thyme, sage, and butter and spread it under the skin. Tie the legs together with cooking twine. Rub the surface of the turkey with the remaining oil and sprinkle with the remaining salt and pepper. (The recipe can be prepared to this point up to 1 day ahead; cover and keep refrigerated.)
- Place the turkey in the oven. After 30 minutes, pour the orange-maple glaze over the turkey and cover loosely with aluminum foil. Continue roasting, basting with the pan drippings every 30 minutes. Roast the turkey for 1 ½ to 2 hours or until a thermometer inserted into the thigh registers 165° F.
DRY BRINED TURKEY BREAST - KEVIN IS COOKING
From keviniscooking.com
5/5 (8)Total Time 13 hrs 20 minsCategory DinnersCalories 400 per serving
- In a small bowl mix together the salt, pepper, sugar, paprika and garlic powder. Sprinkle turkey all over with dry brine, patting to adhere. Arrange turkey breast on top of rosemary sprig in a container and chill uncovered for 12 hours.
- Preheat oven to 450°F. Shake off any excess dry brine from turkey breast and discard rosemary. Rub turkey all over with butter. Arrange turkey on top of a wire rack over a lined, rimmed baking sheet (or roasting pan for entire turkey).
- Lower oven heat to 350°F and roast turkey breast until golden brown all over, about 40 minutes. (See Note 1 below for entire turkey ingredients and instructions.)
- While turkey is roasting: In a microwave safe bowl add the brown sugar, maple syrup, soy sauce, butter, Sriracha sauce (optional) and paprika. Cook for 2 minutes on high.
MAPLE-GLAZED TURKEY WITH BOURBON-PECAN GRAVY - FOOD AND WINE
From foodandwine.com
Servings 10
- Using your fingers, carefully loosen the skin over the turkey breast and thighs; try not to tear the skin. Set a large oven roasting bag in a very large bowl. Put the turkey in the bag, cavity end up.
- In a bowl, mix the bourbon with the orange juice, maple syrup, thyme and 1 1/2 teaspoons each of salt and pepper. Slowly pour the mixture under the turkey skin and press to distribute it evenly over the breast and thighs. Wrap the turkey tightly in the bag and seal with a twist tie. Refrigerate overnight. Bring to room temperature before roasting.
- Preheat the oven to 325°. Remove the turkey from the bag and set it in a large roasting pan. Pour the marinade into a large measuring cup. Rub 6 tablespoons of the butter under the breast skin and rub the remaining 2 tablespoons over the skin. Tie the turkey legs together with twine.
- Pour 1/2 cup of the reserved marinade into the roasting pan and roast the turkey for 30 minutes. Baste the turkey with the pan juices and add 1 cup of water to the pan. Roast the turkey for 1 hour longer, basting it every half hour. Add the remaining marinade to the pan. Cover the turkey loosely with aluminum foil and roast for about 2 hours longer, or until an instant-read thermometer inserted in the thickest part of the thigh registers 165°.
MAPLE GLAZED TURKEY BREAST - RANTS FROM MY CRAZY KITCHEN
From rantsfrommycrazykitchen.com
5/5 (1)Total Time 1 hr 40 minsCategory MAIN COURSES/ENTRÉESCalories 320 per serving
- Preheat the oven to 350F, Remove the defrosted turkey from the packaging. Refrigerate the gravy packet that comes with the roast in a bowl or on a plate for use later as a dipping sauce, if desired. Leave the netting on the roast, but loosen and re-position the netting so it’s easy to remove.
- Soften a stick of butter in the microwave for around 20 seconds. Mix the softened butter with the garlic powder, onion powder, dried parsley, coarse salt, and freshly ground pepper. Rub the butter mixture all over the turkey breast roast, top, bottom and sides.
- After one hour, baste with the melted butter, followed by 1/2 cup maple syrup. Increase the heat to 400, bake for 15 minutes. Baste with remaining maple syrup and bake for 15 minutes more, or until it reaches 165 degrees in the middle.
MUSTARD MAPLE GLAZE ROASTED TURKEY BREAST - HEALTHY ...
From healthyfitnessmeals.com
5/5 (5)Total Time 1 hr 10 minsCategory Main CourseCalories 243 per serving
- Preheat the oven to 350F. Remove the turkey breast from the fridge 30-40 minutes prior to cooking it.
- In a small food processor add the oil, garlic, herbs, salt and pepper. Process until minced and well combined.
- Transfer to a roasting pan and roast for about 1 hour. Make sure you turn the pan around a few times during cooking so the breasts colors evenly.
MAPLE-GLAZED TURKEY RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 1069 per servingServings 8
- Heat oven to 450º F. In a small bowl, combine the maple syrup and orange juice to make a glaze; set aside.
- Place the turkey in a large metal roasting pan, breast-side down. Rub the turkey with half the oil and sprinkle with half the salt and pepper. Turn the turkey over and carefully separate the skin from the breast.
- Combine the thyme, sage, and butter and spread it under the skin. Tie the legs together with cooking twine. Rub the surface of the turkey with the remaining oil and sprinkle with the remaining salt and pepper. (The recipe can be prepared to this point up to 1 day ahead; cover and keep refrigerated.)
- Place the turkey and the Chestnut-Fig Stuffing in the oven. After 30 minutes, pour the orange-maple glaze over the turkey and cover loosely with aluminum foil. Continue roasting, basting with the pan drippings every 30 minutes. Roast the turkey for 1 1/2 to 2 hours or until a thermometer inserted into the thigh registers 165º F. Remove the stuffing after 1 hour and set aside. Put the Cider-Roasted Vegetables in the oven.
MAPLE-BUTTER GLAZED TURKEY ROAST - FOODESS
From foodess.com
Estimated Reading Time 4 mins
- Preheat oven to 400°F. Place turkey breast on rack in shallow roasting pan. Brush with oil and sprinkle with salt and pepper. Roast for 20 minutes.
- Combine maple syrup, butter and mustard in a small saucepan. Cook over medium-high heat until butter is melted and mixture thickens slightly. Brush the maple glaze over turkey and continue cooking until meat thermometer reads 160°F (about 10 more minutes for boneless, 25 more minutes for bone-in). Let stand for 10 minutes before slicing.
- Add ¼ cup of water to remaining glaze and bring to a boil. Simmer for 5 minutes or until syrupy again and serve drizzled over turkey.
MAPLE BROWN SUGAR TURKEY BREAST - LET'S DISH RECIPES
From letsdishrecipes.com
4.4/5 (5)Total Time 3 hrs 11 minsCategory ThanksgivingCalories 76 per serving
- Preheat oven to 350 degrees. Rub the turkey breast with olive oil and season with salt and pepper.
- Place the turkey breast in a roasting pan and cook according to weight and package directions until internal temperature reaches 165 degrees.
- Meanwhile, in a small sauce pan over medium heat, combine maple syrup, brown sugar, Dijon mustard, sage, thyme, vinegar and salt and pepper, to taste. Bring to a simmer and cook until thickened slightly.
- About one hour before turkey is done, begin basting with glaze, about every 20 minutes. If desired, brush turkey with glaze on final time after removing from oven.
OVEN ROASTED TURKEY BREAST WITH MAPLE CAYENNE GLAZE - EASY!
From southernfoodandfun.com
4.3/5 (3)Total Time 2 hrs 45 minsCategory TurkeyCalories 543 per serving
- If using the frozen turkey in a bag, follow the instructions on the bag and omit the olive oil or butter. About 30 minutes before turkey is done, brush on the maple syrup-cayenne pepper glaze.
- If using fresh turkey breast, preheat oven to 450. Brush turkey with olive oil or butter and lightly salt and pepper. Place turkey on a rack in a roasting pan and pour chicken stock in the pan. Roast turkey for 15-20 minutes, until lightly browned.
- Turn oven down to 325 and continue to roast turkey, basting every 20 minutes, for 1-2 hours, depending on size. About 30 minutes before turkey should be done, stir cayenne pepper into maple syrup and brush all over the turkey breast. Continue roasting until thermometer registers 165.
ROASTED TURKEY WITH MAPLE CRANBERRY GLAZE - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory Main-Course, LunchServings 8
THANKSGIVING ROAST TURKEY WITH MAPLE GLAZE RECIPE ...
From saporitokitchen.com
5/5 (1)Total Time 40 hrs 45 minsCategory Main CourseCalories 672 per serving
ROASTED TURKEY WITH MAPLE CRANBERRY GLAZE | READER'S ...
From readersdigest.ca
Servings 24Total Time 10 minsCategory Main Courses
ROASTED MAPLE AND ORANGE-GLAZED TURKEY RECIPE
From thespruceeats.com
4.6/5 (18)Total Time 2 hrs 35 minsCategory Dinner, EntreeCalories 609 per serving
MAPLE-GLAZED GINGER TURKEY - MAPLE FROM CANADA
From maplefromcanada.ca
Servings 12Estimated Reading Time 2 minsCategory Turkey
ROAST TURKEY PARTS WITH MAPLE THYME GLAZE - CANADIAN FOOD ...
From canadianfoodfocus.org
Ratings 1Calories 457 per servingCategory Main Course
MAPLE GLAZED TURKEY THIGHS - ALIVE MAGAZINE
From alive.com
Estimated Reading Time 2 mins
SOY-MAPLE GLAZED ROAST TURKEY - KENDELLKREATIONS
From kendellkreations.com
Estimated Reading Time 7 mins
MAPLE-PEAR GLAZED ROASTED TURKEY | MAPLE FROM CANADA
From maplefromcanada.ca
Servings 8Category Turkey
MAPLE-AND-BOURBON-GLAZED TURKEY RECIPE | THANKSGIVING ...
From hannaford.com
Calories 450 kcal (23%)Servings Serves 12 to 14Calories from Fat 171 kcal (0%)Total Fat 19 g (29%)
MAPLE BOURBON GLAZED TURKEY BONE-IN-BREAST WITH ROASTED ...
From honeysucklewhite.com
Estimated Reading Time 1 min
RECIPE : ROAST TURKEY WITH MAPLE GLAZE – HUDSON MEATS
From hudsonmeats.com
RECIPE - MAPLE-GLAZED TURKEY BREAST - LCBO
From lcbo.com
RECIPE - MAPLE SAGE-GLAZED ROAST TURKEY
From lcbo.com
ANCHO CHILE-MAPLE GLAZED ROAST TURKEY RECIPE BY BOBBY FLAY ...
From williams-sonoma.ca
MAPLE GLAZED TURKEY - RECIPES BY JENN
From recipesbyjenn.com
MAPLE GLAZED TURKEY ROAST RECIPES
From tfrecipes.com
MAPLE BOURBON ROAST TURKEY — UNDER A TIN ROOF™
From underatinroof.com
ROAST TURKEY WITH MUSTARD MAPLE GLAZE RECIPES
From tfrecipes.com
GLAZE FOR TURKEY - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love