|Nutritional Guidelines (per serving)|
This savory-sweet maple orange turkey recipe is as quick as quick can be! Very fitting for the season, orange and maple glaze bring out the rotisserie-style flavor of the turkey, so it's the perfect main coarse for a special occasion or gathering. Serve it with orange vinaigrette glazed beets for a delicious seasonal menu.
Cook's note: This speed-roasting method requires that the turkey is cooked for 10 minutes per pound–adjust accordingly for your bird.
- 3 white onions, quartered
- 2 stalks celery, cut into 2-inch pieces
- 3 carrots, peeled and cut into 2-inch pieces
- 1 13-14 lb turkey, rinsed and patted dry
- 1/4 teaspoon ground black pepper
- 3 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh sage
- 4 tablespoons (1/2 stick) butter, softened
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup pure maple syrup
- 1/4 cup orange juice
- 1 teaspoon orange zest
- 1/3 cup dry white wine
- 2/3 cup chicken stock
How to make maple orange glazed turkey:
Preheat an oven to 450F. Combine the onions, celery, and carrots and place them along the sides of a large metal roasting pan. Place the turkey in the center of the vegetables. In a small bowl, thoroughly mix together the pepper, thyme, sage, and butter. Cut a few 1-inch slits in the turkey skin, and gently spread the herbed butter under the skin. Rub the turkey with the olive oil and sprinkle with salt. Roast uncovered for 20 minutes.
While the turkey begins to roast, stir together the maple syrup, orange juice, and orange zest. Once the turkey has roasted, uncovered for 20 minutes, glaze it with the maple-orange mixture and loosely tent foil over the bird, crimping the ends firmly to the edges of the pan. Roast the turkey for an additional 2 hours, basting it with the pan drippings every 20 minutes. The turkey is done when a digital thermometer inserted in the thigh registers 170F.
Remove the roast 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. After the wine has simmered for 30 seconds, add the pan juices and chicken stock and bring to a simmer. The gravy is done when it has thickened and reduced in volume.