|Nutritional Guidelines (per serving)|
|Servings: 14 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 course for a special occasion or gathering.
- 3 white onions (quartered)
- 2 stalks celery (cut into 2-inch pieces)
- 3 carrots (peeled and cut into 2-inch pieces)
- 1 (13 to 14) pound turkey (rinsed and patted dry)
- 1/4 teaspoon ground black pepper
- 3 tablespoons fresh thyme (chopped)
- 3 tablespoons fresh sage (chopped)
- 1/2 stick/4 tablespoons 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
Gather the ingredients and preheat an oven to 450 F.
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 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.
Serve and enjoy!