Maple roasted turkey - Le Coup de Grâce

Maple roasted turkey

Preparation :12h10 min Cooking :3h
Difficulty :easy
Servings :6 to 8

This recipe was born from a superb collaboration with Le Dindon du Québec. In these times of crisis, it is important to limit our trips outside and cooking a turkey is the perfect option in my opinion! #turkey #cookaturkey

Ingredients

  • A young fresh turkey of approximately 4 kg, thawed, the neck and offal removed
  • Olive oil
  • Salt and pepper

Equipment required:

  • Huge saucepan or brine bag
  • Meat thermometer

Ingredients for the brine

  • About 20 cups of water
  • 1 cup salt (1/2 cup if your turkey is already seasoned)
  • 1/2 cup maple syrup
  • 3 celery stalks, cut into large pieces
  • 1 red apple, cut into large pieces
  • 2 tablespoons peppercorns
  • 3 crushed garlic cloves

Ingredients for the sauce

  • 1 1/2 cups maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Italian spices
  • 3 garlic cloves, finely chopped
  • Salt and pepper from the mill

Preparation

  • In a very large saucepan or in a brine bag, except for the turkey, add the ingredients and mix. Add the turkey, close the bag, removing as much air as possible, and place in the fridge for 12 hours.
  • Preheat the oven to 350 °F. Cover the bottom of a large roasting pan with aluminum foil and place the rack in it.
  • Remove the turkey from the brine and drain well. Place the turkey on top and sponge the turkey well with paper towels. Drizzle with a thin drizzle of olive oil and season with salt and pepper. Rub to cover well.
  • Place in the oven on the lower rack and cook for 1h30 to form a beautiful crispy skin.
  • In a bowl, add the ingredients for the sauce, season with salt and pepper and mix well. Set aside.
  • Rotate the turkey 180 degrees and brush with the maple sauce. Continue cooking for 1h30 to 2 hours or until the internal temperature of a thigh (without touching the bone) reaches 185 °F. Brush every 15 minutes with the sauce and cover with aluminum foil if the turkey becomes too golden.
  • Remove from oven and let stand 5 to 10 minutes before cutting and serving!
  • To make my luxury hot turkey, toast a few slices of bread lightly oiled with olive oil and place on a plate. Place about 1/2 cup of turkey meat of your choice and bury with firm shredded cheese of your choice. Personally, I LOVE the Le Moine cheese from Saint-Benoît-du-Lac. Drizzle with hot chicken sauce and garnish with peas to taste !!! Enjoy your meal.
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