Monday, October 11, 2010

Maple Glazed Turkey

Today we celebrated Canadian Thanksgiving. And what a feast we enjoyed! We enjoyed roasted vegetables, mashed potatoes, wheat free biscuits, on-the-stove-dressing, cranberry sauce, applesauce, sweet potatoes, gluten free cornbread, gluten free gravy, pumpkin mousse and of course turkey! My legs are tired from standing all day in the kitchen but my stomach is definitely satisfied with the outcome! This was my very first, refined sugar free, cow product free, (mostly!) gluten free Canadian Thanksgiving. Now I need to improve on a few more dishes and more varieties by the time American Thanksgiving comes in a little over a month. What a delight to celebrate two Thanksgivings yearly.

This was my third time making a turkey and by far the BEST! Roasting a turkey seems daunting but really it is not that difficult. I'll walk you through how to roast a beautiful, scrumptious, crispy on the outside-tender on the inside, turkey!

Maple Glazed Turkey
1 fresh or defrosted turkey
2 apples chopped (you can leave the skins and the cores)
1/2 an onion sliced
2 cinnamon sticks
5 whole all spice
5 whole nutmegs
5 whole cardamoms
1 fresh sprig of rosemary
1/3 cup of maple syrup
3 tablespoons softened butter
2 tablespoons sea salt
1 tablespoon fresh ground pepper
cheesecloth (large enough to cover turkey)
1 cup apple cider

Preheat the oven to 400*

Remove gizzards for turkey and set them in a medium sized saucepan (to use for gravy).

Take ingredients 2-7 and insert them into the turkey.

Slather the butter on the turkey (you will have to use your hands for this!). Then pour the maple syrup over the turkey slowly with one hand while rubbing it around the turkey with the other hand.

Evenly coat the turkey with the salt and pepper.

Pour the cup of apple cider in the bottom of your turkey roaster.

Cover the turkey with the cheesecloth.

Place in the oven for 1 hour, then reduce the heat to 325* and cook until a thermometer reads 160* F or 70* C. Every 20 minutes, quickly take a turkey baster and suck up some of the juices from the bottom of the turkey and pour over the turkey (making sure not to leave the oven door open too long!). If your liquid on the bottom runs low, add a little extra apple cider and or vegetable stock.

Once the turkey reaches 160* remove from oven and cover for another 20-30 minutes.

Slice the turkey and enjoy!

After roasting this turkey with the maple glaze, I will never again just pop a plain old turkey into the oven and let it roast that way! The extra 5 minutes it takes for you to glaze the turkey is well worth it.

Bon App├ętit!
Chef Momma

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