Recipe : Roast Turkey with Maple Glaze

Servings: 8
 
Ingredients
 
1 x 4kg whole turkey from Hudson Meats
½ portion cranberry and chestnut stuffing from Hudson Meats
Turkey gravy from Hudson Meats

 

Dry Brine
3 tbsp salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp finely chopped rosemary
1 tbsp finely chopped thyme
 
Herb butter and maple glaze
150g unsalted butter
12 cloves minced garlic
Zest from one orange
1 tbsp finely chopped rosemary
1 tbsp finely chopped thyme
1 tbsp black pepper
5 cloves garlic
250ml chicken stock
100ml maple syrup
Juice from ½ orange

 

 

Method

  1. Bring turkey to room temperature. Rinse under cold water and pat dry, inside and out.
  2. Mix all ingredients for dry brine in a bowl.
  3. Carefully loosen the skin over the breast and separate it from the meat, while leaving the skin itself intact.
  4. Rub 3 tsp underneath the skin of the turkey breast and add 2-3 tsp inside the cavity. Rub the remaining brine all over the turkey (covering the back, legs and wings.
  5. Tuck the wings underneath the back.
  6. Place the turkey in the fridge uncovered for 24 hours.
  7. Remove the turkey from the fridge and pat dry with paper towels.
  8. Prepare herb butter but mixing butter, garlic, herbs, orange zest and pepper in a bowl.
  9. Rub the butter mixture underneath the skin of the turkey breast and all over the turkey including the cavity.
  10. Allow the turkey to marinate for an hour.
  11. Mix maple syrup and orange juice and set aside.
  12. Add thawed stuffing and cloves of garlic into the cavity and tie the legs together with twine.
  13. Pre-heat oven to 180C.
  14. Place the turkey, breast side up on a roasting rack above a roasting pan. Add chicken stock to roasting pan.
  15. Cover the turkey (including pan) with foil and bake for 2 hours 30 minutes.
  16. Remove foil and brush with maple glaze every 20 minutes for 1 hour. Halfway through flip the roasting pan in the opposite direction to ensure the turkey roasts evenly.
  17. To check if the turkey is done, pierce the breast meat with a skewer. The turkey juices should run clear.
  18. Allow the turkey to rest for 30 minutes before carving.
  19. Heat turkey gravy over the stove or in the microwave. Serve with carved turkey. 

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