Roasted Turkey With Maple Cranberry Glaze Recipe

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Dinner
Roasted Turkey With Maple Cranberry Glaze Recipe

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.

Roasted Turkey With Maple Cranberry Glaze Recipe

Ingredients

  • 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

  1. In a big saucepan or bucket, add the turkey, lemons, oranges, onion, garlic, bay leaves, thyme, salt, pepper to taste, and fill with water.
  2. Refrigerate 12 to 24 hours.
  3. (Day of the feast, 4-5 hours before eating) Put the turkey, stuffing, and vegetables in the oven.
  4. Remove the turkey carefully draining off the brine and pat dry. Discard excess brine.
  5. Preheat the oven to 350 F.
  6. Place the carrots, celery, apple, onions, and cinnamon stick in a large roasting pan.
  7. 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.
  8. Fill the turkey with the stuffing.
  9. Place the turkey on top of the vegetables in the roasting pan, and season to taste.
  10. Tie up the turkey’s legs with kitchen twine and tuck wings under the turkey.
  11. Place uncooked bacon slices all over the skin.
  12. Pour the chicken stock over and around the turkey in the roasting pan.
  13. Place in the oven and roast for about 3 hours, 15 to 20 minutes per pound, basting with the pan juices every 30 minutes.
  14. (Day of the feast, 1 hour before eating) Add the glaze to the turkey.
  15. While the turkey is cooking, combine the ingredients for the glaze in a saucepan over medium-high heat.
  16. Bring to a boil and reduce heat to medium-low, simmer 8 to 10 minutes
  17. Remove cinnamon stick, and star anise.
  18. During the last 30 minutes of baking, baste the turkey with the cranberry-maple glaze.
  19. 5-10 minutes before removing the turkey from the oven, turn the oven up to broil to really crisp the bacon.
  20. Remove the turkey from the oven, cover with foil, and let sit 10 to 15 minutes before slicing.
  21. 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.
  22. Mix the tapioca starch with water in a small bowl.
  23. Whisk in the tapioca starch into the sauce 1 tbsp. at a time, until you reach desired consistency.
  24. Slice the turkey and serve with the gravy.
http://legenrecipes.com/recipe/roasted-turkey-maple-cranberry-glaze-recipe/

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