YAH's Maple Syrup Glazed Turkey

RECIPE

November 24, 2009


 

Take a look at that beautiful bird. It almost looks fake, doesn't it? Like those plastic soda spills and ice cream scoops in tacky furniture shops? Or like it was used for the cover of Food and Wine? It was so stunning that it was difficult for us to mar the perfect image and carve the bird (which we did, somewhat embarrassingly).  Underneath that glistening, crispy skin was not a raw mound of flesh (like I was afraid of), but moist, sweet, lemony meat. CONT'D

 

This past Sunday we decided to celebrate Thanksgiving with some friends who won't make it home for the holidays. (I also wanted to experience the feast without any family drama; birds and pies have a tendency to be thrown into trees at my house).  After perusing a couple of recipes and then abandoning them when they seemed too complicated, we decided to make up our own. To our genuine surprise, it came out perfectly. 

 

YAH's Maple Syrup Glazed Turkey

 

Ingredients 

(serves 9 with leftovers)

 

15 lb bird

2 yellow onions, cut into chunks

celery stalks, chopped in large pieces

carrots, chopped in large pieces

ginger 

1 apple

maple syrup

3 lemons

1 stick butter, cut into slices

 

Directions

 

1) First you must clean the bird. This means you have to pull out all the junk and the giblets, then rinse the bird (outside and the cavity) with water. Pat the bird dry with paper towels.

 

2) In a large, deep pan, place the celery, yellow onions and carrots. Grate fresh ginger over the vegetables. Add salt and pepper and mix. Place a few pieces of the butter on top. 

 

3) Slice the lemons into very thin pieces and remove the seeds. Stuff the lemon slices under the Turkey's skin.  Cut the apple in half, take out the seeds, and put the halves inside the bird's cavity. This will keep the turkey moist. Generously apply salt and pepper to the bird — inside and out. Place the bird on top of the vegetables in the pan. Tie the legs tightly together with kitchen string.  Scatter remaining slices of butter on top of the bird. 

 

4) Place turkey in a 325 degree oven. Let cook for 2.5 hours, basting every half an hour. When basting for the first time, also drizzle the bird generously with maple syrup.  You an repeat this once more, after an hour or so. Raise the temperature to 350 degrees. Cook for half an hour. Raise the temperature to 400 degrees and cook for another half hour. Bird should cook a total of 3.5 hours, basting about ever 30 minutes.

 

5) Let the bird rest for 30 minutes and then dig in! 

 

Gravy

 

Add equal parts butter and flour together over medium heat, stirring occasionally. Melt the butter first and then add flour until completely cooked together. Then add turkey juices and fat from pan. Cook until it coats a spoon. 

 

 

 

 

 

 

 

 


Posted in FOOD on November 24, 2009 2:31pm by Jena Steinbach | 7 comments



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