Maple glazed roast turkey

  • Preparation 10 min
  • Refrigeration 12 h
  • Cooking 3 h
  • Servings 6 to 8
  • Freezing Absolutely

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Ingredients

  • 1 young fresh turkey, about 4 kg (9 lb), thawed, neck and giblets removed
  • Olive oil

Ingredients for the brine

  • About 20 cups (5 L) water
  • 1 cup (250 ml) salt (½ cup / 125 ml if your turkey is already seasoned)
  • ½ cup (125 ml) maple syrup
  • 3 celery stalks, cut into large pieces
  • 1 red apple, cut into large pieces
  • 2 tablespoons (30 ml) peppercorns
  • 3 garlic cloves, crushed

Ingredients for the glaze

  • 1½ cups (375 ml) maple syrup
  • 2 tablespoons (30 ml) Dijon mustard
  • 1 tablespoon (15 ml) balsamic vinegar
  • 1 tablespoon (15 ml) olive oil
  • ½ teaspoon (2.5 ml) dried thyme
  • ½ teaspoon (2.5 ml) Italian seasoning
  • 3 garlic cloves, very finely chopped

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Preparation

  • In a very large pot or a brining bag, combine everything except the turkey and stir. Add the turkey, seal the bag pressing out as much air as you can, and refrigerate for 12 hours.
  • Preheat the oven to 350°F (180°C). Line the bottom of a large roasting pan with aluminum foil and set the rack inside.
  • Take the turkey out of the brine and drain it well. Set it on the rack and pat it dry with paper towels. Drizzle with a thin stream of olive oil, then season generously with salt and pepper. Rub to spread it all over.
  • Place in the oven on the lower rack and roast for 1 hour 30 minutes to form a nice crispy skin.
  • In a bowl, combine the glaze ingredients, season with salt and pepper and mix well. Set aside.
  • Rotate the turkey 180 degrees and brush with the maple glaze. Keep roasting for 1 hour 30 minutes to 2 hours, or until the internal temperature of a thigh (not touching the bone) reaches 180°F (82°C). Brush with the glaze every 15 minutes and cover with aluminum foil if the turkey gets too dark.
  • Take it out of the oven and let it rest for 10 to 15 minutes before carving and serving!
  • To make my deluxe hot turkey, toast a few slices of bread lightly brushed with olive oil and set them on a plate. Top with about ½ cup (125 ml) of turkey meat and pile on a firm shredded cheese of your choice. Personally, I LOVE Le Moine cheese from the Saint-Benoît-du-Lac fromagerie. Pour piping hot store-bought hot chicken sauce over it and garnish with peas to taste!!! Enjoy :).