Maple and Orange Glazed Turkey
Indulge in the holiday spirit with Karlie's enticing Maple and Orange Glazed Turkey recipe, a perfect centerpiece for your Christmas feast. The harmonious blend of maple sweetness and zesty orange notes transforms the traditional turkey into a delectable culinary masterpiece that will leave your guests craving more!
Ingredients
1 x 6kg raw turkey
Flaked sea salt, for brining
Olive oil, for drizzling
1 head of garlic, halved
2 cups roughly chopped vegetables, such as celery, carrot and onion
2 cups chicken stock or water
Fresh thyme and rosemary
1 orange
20g butter
1 tablespoon of plain flour
Glaze
50g butter
1/2 cup maple syrup
Finely grated zest and juice from 1 orange
2 tsp Worcestershire sauce
4 cloves
4 sprigs fresh thyme
1 tbsp each dijon and hot english mustard
1 tbsp brown sugar
Pinch of sea salt
Method
- Unwrap turkey, cover generously in sea salt, then re-wrap and refrigerate for 24-48 hours. This process is called dry-brining and will help the turkey stay moist when cooking.
- Once turkey has brined, pat dry with paper towel, coat skin with olive oil and allow to stand at room temperature for at least 2 hours before cooking.
- Preheat oven to 200ºC. Place chopped vegetables and stock or water in a large baking tray. Top with a baking rack and position turkey in the centre. Fill cavity with herbs and whole orange, then truss the legs using kitchen twine. Roast turkey for 30 minutes.
- Meanwhile, make the glaze by combining all the ingredients in a small saucepan over low heat. Simmer and stir until glaze is thick and glossy.
- Remove turkey from oven and reduce temperature to 170ºC. Baste turkey generously with glaze then return to the oven for 1 hour. Repeat by basting with glaze, then cook for a further hour, or until the internal breast temperature reaches 75ºC on a probe thermometer. Remove from oven and set aside to rest. The total cooking time should be around 2.5 hours for a 5-6kg turkey.
- Meanwhile, make the gravy by straining the pan juices. Place baking tray on the stove over low heat, then add butter and flour. Use a spatula to mix the roux (butter and flour) together for 2 minutes, or until well combined and flour has cooked slightly. Add strained pan juices and continue to mix over low heat until the gravy has thickened. Season with freshly cracked black pepper and sea salt, if needed.
- Slice turkey and serve with gravy on the side.
