Shelly's Recipe

MAPLE-GLAZED ROAST TURKEY

Category: Turkey

1 (12- to 14-lb) whole turkey (thawed, if frozen)
1/4 cup olive oil
2 tbsp finely snipped fresh parsley
1 tbsp finely snipped fresh sage leaves
1 tbsp snipped fresh thyme
3 large cloves garlic, minced
1 tsp kosher salt or 1/2 tsp salt
1/4 tsp freshly ground black pepper
1 medium apple, quartered and seeded
1 lemon, quartered and seeded
1/4 cup pure maple syrup or honey
2 tbsp butter
Apple Cider Sauce (recipe follows)

If necessary, release turkey legs from leg clamp by pushing down on the legs or band of skin crossing the tail. If desired, remove leg clamp from body cavity. Remove neck and giblets from the turkey. Rinse turkey inside and out with cold tap water; drain well and pat dry with paper towels.

In a small bowl, combine the olive oil, parsley, sage, thyme, garlic, salt, and pepper. Rub some of the olive oil and herb blend into the body cavity of the turkey. Loosen skin from breast and rub some of the remaining mixture over meat under breast skin. Rub any remaining herb mixture over skin. Place the apple and lemon quarters into the body cavity of the turkey.

Skewer turkey neck skin to back. Tie legs to tail with 100 percent cotton kitchen string or tuck the ends of the drumsticks under the band of skin across the tail. Twist the wing tips under the back.

Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles without the thermometer touching the bone. Cover turkey loosely with foil, leaving some space between the bird and the foil. Loosely press foil over legs and neck. Roast at 325 for 2 hours.

For glaze: In a small saucepan, heat and stir maple syrup and butter until butter is melted.

Remove turkey from oven. Cut the string between the drumsticks so the thighs will cook evenly. Remove the foil to let the bird brown. Brush about one-third of the glaze over turkey. Return turkey to oven and roast for 60 to 90 minutes more, brushing two more times with remaining glaze, or until meat thermometer registers 180 and juices run clear after piercing the thickest part of the inner thigh.

Remove turkey from oven and cover loosely with foil. Let stand for 15 minutes before carving. Carve turkey into thin slices and serve with Apple Cider Sauce. Makes 18 servings.

Apple Cider Sauce
1 (14 oz) can chicken broth
1 cup apple cider or apple juice
1 large onion, chopped (1 cup)
1/3 cup pure maple or maple-flavored syrup
2 tbsp cider vinegar
2 bay leaves
3 tbsp butter
3 tbsp flour
1/4 tsp ground white pepper or freshly ground black pepper
1 tsp snipped fresh sage or fresh oregano

In a medium saucepan, combine broth, apple cider, onion, maple syrup, cider vinegar, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until onion is very soft. Remove the bay leaves; discard.

In a large saucepan, melt butter over medium heat. Stir in the flour and pepper. Carefully add hot cider mixture all at once. Cook and stir over medium heat until thickened and bubbly. Add sage. Cook and stir 1 minute more. Makes 3-1/4 cups.