Staff Holiday Recipes
Kelli Stegeman's Mouth-Watering Maple Glazed Turkey
I always love a good twist on a classic meal. This is one of my favorites!
Do your chopping and make the maple butter the night before to save time the next morning!
2 Cups Apple Cider
30 Mins Prep
4 Hrs Cook
1/3 Cup Real Maple Syrup
2 Tbs Fresh Thyme, Chopped
2 Tbs Fresh Marjoram, Chopped
2.5 Tsp Lemon Zest, Grated
¾ Cup Butter
14 Lbs Whole Turkey, Innards Removed
2 Cups Onion, Chopped
1 Cup Celery, Chopped
2 Cups Chicken Stock (Optional)
Salt & Pepper To Taste, Paprika for Color if Desired.
Preheat oven to 375 Degrees. Mix the apple cider and real maple syrup in a heavy sauce pot and bring to a boil over medium-high heat. Let cook until it reduces to about ½ a cup or for approximately 20 minutes. Remove from heat. Add half of the thyme and marjoram, all of the lemon zest and the butter. Salt and pepper to taste. Whisk while the butter melts. Refrigerate until butter solidifies.
Wash turkey and pat dry. Put in a large roasting pan. Loosen the skin of the turkey breast and rub ½ cup of the maple butter mixture under the skin directly on the breast (make sure you don’t remove the skin). Stuff the turkey if you are planning to do so. Rub the remaining maple butter over the outside of the turkey. Don’t forget the legs and underneath. Tie legs together with kitchen string. Add 2 cups of chicken stock to the bottom of the pan (Optional).
Place turkey in the preheated oven and roast for about half an hour. Turn the oven down to 350 Degrees and cover loosely with foil. Roast for an additional 3 to 4 hours unstuffed or 4-5 hours stuffed or until the internal temperature of the thickest part of the thigh reaches 180 degrees. Let turkey rest for 25 minutes before carving.