Roasted Maple Orange Glazed Turkey
For a Thanksgiving or Christmas main course this roasted turkey is perfect. The recipe uses a speed roasting technique to save time.
cut into 2-inch pieces
whole, rinsed and patted dry
peeled and cut into 2 inch pieces
Preheat your oven to 450℉ (230℃).
Mix together the onions, celery, and carrots and place around the edges of a large roasting pan.
In a small bowl, thoroughly mix together the pepper, thyme, sage, and butter.
Cut a few small slits in the turkey skin, and gently spread the herbed butter through the slits under the skin.
Rub the turkey with the olive oil and season with salt.
Place the turkey in the center of the vegetables.
Roast uncovered for 20 minutes.
Meanwhile in a small bowl combine the maple syrup, orange juice, and orange zest.
After 20 minutes of roasting, generously glaze the turkery using a pastry or silcone brush with the maple/orange mixture.
Loosely tent aluminum foil over the bird, gently crimping the foil around the edges of the roasting pan.
Continue roasting the turkey for another 2 hours. Every 20 minutes basting the turkey with the pan drippings. (Set a timer)
The turkey is done when cooked to an internal temperature (taken in the thickest part of the thigh reaches 170 degrees F.
Remove the turkey from the oven and allow it to rest for 10 minutes.
Remove the turkey from the pan and tent it with foil to keep warm.
Discard the vegetables and then skim the fat from the pan juices.
Transfer the skimmed pan juices to a separate bowl.
Place the metal roasting pan over medium heat on the stovetop, and then deglaze it with the white wine allowing the wine to simmer for about 30 seconds.
Then add the pan juices back along with the chicken stock and bring to a boil, reduce heat to maintain a strong simmer.
Stir frequently until the gravy has thickened to your preference.