This maple glazed turkey is paleo friendly and gluten free and crowd pleasing and easy to make and, as if that’s not enough, magnificent in taste.
This maple glazed turkey is gluten-free, dairy-free, paleo-friendly, and, as if that’s not enough, easy-to-make. It also tastes magnificent. Because we understand that it can be tricky cooking for a crowd on Thanksgiving, and not just because of the obvious stovetop and oven acrobatics. There are guests, God love ’em, who can’t tolerate—for whatever reason—gluten, dairy, processed carbs of any sort, and so on. And for that reason, we’re unspeakably grateful for this simple recipe, which ditches gravy for a simple yet spectacular pan sauce with a touch of citrus and just the right amount of sweet. Talk about a darn good reason to give thanks. Originally published November 2, 2014.–Renee Schettler Rossi
Maple Glazed Turkey
- Quick Glance
- 30 M
- 4 H, 30 M
- Serves 8 to 10
Special Equipment: Large roasting pan; kitchen string; instant-read thermometer
- 1 10- to 12-pound turkey
- 1 red apple, peeled
- 1/3 cup (80 milliliters) extra-virgin olive oil
- 2 cloves garlic, crushed and peeled
- Zest of 1 orange, preferably organic, removed in wide strips with a vegetable peeler
- Sea salt
- 1/2 cup pure maple syrup
- 1/2 cup fresh orange juice
- 2 cups homemade chicken stock or canned chicken broth
- 1. Preheat the oven to 400°F (204°C).
- 2. Remove the giblets from the turkey and discard. Pat the turkey dry inside and out with paper towels. Place the turkey in a large roasting pan. Tuck the apple in the turkey’s cavity. Cross the turkey legs and tie together with kitchen string. Rub the turkey all over with the oil, turning to coat all sides. Rub the garlic cloves over the turkey skin, then rub the orange zest over the skin, and then sprinkle the turkey liberally with salt, turning to coat all sides. Place the turkey, breast side up, in the roasting pan and roast, uncovered, for 30 minutes.
- 3. Meanwhile, in a large bowl, mix the maple syrup, orange juice, and 1 cup chicken stock. Pour 1 cup maple syrup mixture into a measuring cup. Add the remaining stock to the maple syrup mixture in the bowl.
- 4. After the turkey has been in the oven for 30 minutes, pour the 1 cup maple syrup mixture over the turkey and cover the turkey and pan with foil. Reduce the oven temperature to 325°F (170°C) and roast the turkey for 2 1/2 hours more. Remove the foil, pour the remaining maple mixture over the turkey, and continue to roast, basting the skin occasionally with the pan juices, until the skin is mahogany brown and crisp and the meat registers 145°F to 150°F (63°C to 66°C) on an instant-read thermometer, at least 30 minutes more. If the turkey begins to turn a perfect shade of brown before the desired temperature is reached, loosely cover the turkey with foil.
- 5. Remove the turkey from the roasting pan and set aside to rest, loosely covered with foil, for 20 to 30 minutes.
- 6. Meanwhile, pour all the pan juices into a small saucepan. Skim off and discard any fat from the surface of the pan juices. Bring to a boil and then simmer until a glossy glaze forms, 15 to 30 minutes. Strain, if desired.
- 7. Carve the turkey and transfer it to a platter. If desired, pour some of the maple glaze over the turkey. Pour the remaining glaze from the saucepan into a serving dish and pass alongside the turkey.