- Preparation time
- 40 mins
- Cooking time
- 120 mins
- Difficulty
- moderate
- Serves
- 6 people
- Dinner
- March 13, 2016
Roasted Turkey With Maple Cranberry Glaze Recipe.
Roasting a whole turkey can be a pretty major endeavor, but here’s a breakdown that takes you through the whole process step by step. A citrus brine and cranberries in the glaze add a brightness to the turkey, with plenty of spices and a rich, savory stuffing to make the flavor intense.
PrintRoasted Turkey With Maple Cranberry Glaze Recipe
Ingredients
Scale
- 12 to 15 lb. turkey;
- 8 cups chicken stock;
- 8 to 10 bacon slices;
- 3 large carrots, chopped;
- 3 large stalks celery, chopped;
- 2 large onions, quartered;
- 2 apples, sliced;
- 2 cinnamon sticks;
- Sausage, Apple, and Cranberry Stuffing; (optional)
- 3 tbsp. tapioca starch;
- Sea salt and freshly ground black pepper;
- Kitchen twine;
Citrus Brine Ingredients
- 1 lemon, cut into wedges;
- 1 orange, cut into wedges;
- 1 onion, cut into wedges;
- 5 cloves garlic, crushed;
- 4 bay leaves;
- 1 cup salt;
- Fresh thyme sprig;
- Ground black pepper;
- 1 1/2 gallons cold water;
Maple Cranberry Glaze Ingredients
- 12 oz. cranberries;
- 1/4 cup maple syrup;
- 1 cup orange juice;
- 1 cup apple cider;
- 2 tsp. apple cider vinegar;
- 2 tbsp. Dijon mustard;
- 1 cinnamon stick;
- 1 star anise;
- Sea salt and freshly ground black pepper;
Instructions
- In a big saucepan or bucket, add the turkey, lemons, oranges, onion, garlic, bay leaves, thyme, salt, pepper to taste, and fill with water.
- Refrigerate 12 to 24 hours.
(Day of the feast, 4-5 hours before eating) Put the turkey, stuffing, and vegetables in the oven.
- Remove the turkey carefully draining off the brine and pat dry. Discard excess brine.
- Preheat the oven to 350 F.
- Place the carrots, celery, apple, onions, and cinnamon stick in a large roasting pan.
- If you’re using the sausage cranberry stuffing, mix up the ingredients. There’s no need to cook the stuffing; it will cook inside the turkey.
- Fill the turkey with the stuffing.
- Place the turkey on top of the vegetables in the roasting pan, and season to taste.
- Tie up the turkey’s legs with kitchen twine and tuck wings under the turkey.
- Place uncooked bacon slices all over the skin.
- Pour the chicken stock over and around the turkey in the roasting pan.
- Place in the oven and roast for about 3 hours, 15 to 20 minutes per pound, basting with the pan juices every 30 minutes.
(Day of the feast, 1 hour before eating) Add the glaze to the turkey.
- While the turkey is cooking, combine the ingredients for the glaze in a saucepan over medium-high heat.
- Bring to a boil and reduce heat to medium-low, simmer 8 to 10 minutes
- Remove cinnamon stick, and star anise.
- During the last 30 minutes of baking, baste the turkey with the cranberry-maple glaze.
- 5-10 minutes before removing the turkey from the oven, turn the oven up to broil to really crisp the bacon.
- Remove the turkey from the oven, cover with foil, and let sit 10 to 15 minutes before slicing.
- While the turkey is resting, strain the juice from the baking dish into a saucepan and bring to a boil over medium-high heat, whisking occasionally.
- Mix the tapioca starch with water in a small bowl.
- Whisk in the tapioca starch into the sauce 1 tbsp. at a time, until you reach desired consistency.
- Slice the turkey and serve with the gravy.