Maple Glazed Turkey on the BBQ Recipe
Turkey is a thanksgiving classic but you can make yours unique with a brilliant glaze that will have people asking for the recipe.
INGREDIENTS
1 turkey, 10 lb.+ (4.5 kg+)
3 tbsp. (45 g) baking powder* Water*
½ cup (113 g) soft butter
1 head garlic
Fresh sage
1 green apple
1 yellow onion
Salt and pepper to taste
Maple Glaze
½ cup (118 ml) maple syrup
¼ cup (59 ml) bourbon
¼ cup (59 ml) melted butter, salted
DIRECTIONS
1) Ensure that you pull the turkey out of the freezer at least 2 days before you begin to prep. This would also be a good time to grab a couple of sage leaves, one or two garlic cloves, and mince them. Fold into the softened butter, wrap the butter and set aside to allow the flavors to combine.
2) The day before you cook, pull out the butter and allow it to get nice and soft. Carefully use your fingers to lift the skin of the turkey away from the meat and press the compound butter into the meat. For extra crispy skin, combine baking powder with enough water to dissolve the powder. Brush the turkey skin with the baking powder mixture and then salt and pepper to taste. Place the turkey back into the fridge on a rack over a tray and allow the whole thing to dry overnight.
3) When you are ready to cook, preheat the barbecue to 325°F (163°C) using the rear burner or bottom burners. While the grill is heating, prepare the bird for the spit rod. The turkey is already seasoned and has the flavored butter under the skin, so all that is left is to quarter a green apple, the yellow onion, and smash a few cloves of garlic. Remove the giblets from the cavity and replace them with the apple, onion, some sage, and garlic. Truss the bird and then thread it onto the spit rod making sure that it is balanced and adjusting the counterbalance accordingly. Learn how to load and balance a rotisserie.
4) Place the giblets into a drip tray that fits under the turkey (you may need to remove cooking grids and sear plates if the bird is too big. Add garlic, sage remove the giblets, and place them into a drip pan with some more sage and a couple cloves of garlic. Add a few cups of water and place the turkey onto the barbecue over the drip pan.
PRO TIP: Lightly season the giblets and roast them until they have some color on them, then throw them into the drip pan under the turkey, it will add extra flavor to your gravy.
5) Turn on the rotisserie motor and spit roast the turkey for about 20 minutes per pound of meat (20 min per 0.5 kilos).
6) While the turkey is starting to cook, melt the butter in a saucepan over medium-low heat. Once melted, add the bourbon and the maple syrup. Bring this mixture to a simmer for a few minutes, then remove from heat.
7) Baste the turkey every 30 minutes or so with the maple bourbon mixture. If the turkey isn’t as dark and crisp as you want, turn the barbecue up to 425°F (218°C) for the last bit of cooking until you’ve reached a sustained internal temperature of 150°F (66°C) in the breast and up to 175°F (79°C) in the thigh/leg area.
8) Remove the turkey from the barbecue and place it onto a cutting board. Remove the spit rod and rotisserie forks, then cover with foil and some thick towels to rest for at least 20 minutes or until ready to carve.
9) While the turkey is resting it’s time to make the best gravy ever. Separate the turkey fat from the drippings. In a saucepan over low heat, add the fat. If there isn’t much, supplement it with butter, up to ¼ cup. Whisk in an equal amount of flour. Allow the flour to cook off for a minute or two, it will darken in color a little. Slowly whisk in turkey drippings, turkey or chicken stock and/or any water from cooking vegetables into the flour mixture until you have the perfect thick texture. If the gravy is too thin, simmer until thickened, too thick, add more liquid.
10) Carve the turkey and serve it with your favorite holiday side-dishes like stuffing, veggies, and other things. Have a look at this blog for some inspiration. Try topping turnips or sweet potatoes with any glaze that has been simmered for at least 5 minutes after being used on the turkey.
Make your Thanksgiving or any other day amazing with this Bourbon and Maple Glazed Turkey Holiday Recipe.
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Roast A Turkey With Gordon Ramsay
Gordon Ramsay demonstrated how to perfect roasting a turkey.
Gordon Ramsay’s Ultimate Cookery Course –
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A hearty dinner together with a wonderfully homey dessert.
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If you liked this clip check out the rest of Gordon's channels:
Maple Roasted Turkey Breast - cooked by Julie episode 366
Recipe:
Tyler Florence Makes the Ultimate Maple-Roasted Turkey | Food Network
Make the holidays delicious with this buttery, maple glazed turkey recipe from Tyler Florence.
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Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing
RECIPE COURTESY OF TYLER FLORENCE
Level: Intermediate
Total: 4 hr 5 min
Prep: 20 min
Inactive: 20 min
Cook: 3 hr 25 min
Yield: 12 servings
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced
Directions
Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper.
Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles.
Serve the gravy with the maple-roasted turkey and cornbread stuffing.
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How to Make Maple-Rosemary Turkey Breasts by Rachael
Turkey breasts instead of a whole bird = super-speedy Thanksgiving main dish ( flavored with a sweet and savory combo of maple syrup, mustard and fresh rosemary).
Dry Brined Spatchcock Turkey w/ Maple Cognac Gravy | How-to
This video is more about the TECHNIQUE, and not the actual recipe -- because there really isn't a recipe. You simply salt the hell out of the turkey, cover it loosely and allow it to dry out in the fridge for 24-72 hours. I will give you eyeball measurements as to what I used for my brine, but you can simply use plain kosher salt for your turkey. Make sure you really concentrate most of the brine on the breast meat, where it's the most dry. Just when you think you've over-salted this bird, add more. I'm serious. Turkey is different from chicken, it's way leaner and it's notoriously drier. I wouldn't over-salt a chicken, but I'd definitely over-salt a turkey...and then salt it again! The point I'm trying to drive home is SALT THIS BIRD LIKE CRAZY!
Why spatchcock? It cook's faster and more evenly. Traditional methods render an overcooked breast before the dark meat even reaches temperature.
You'll have a juicy bird in 24 hours but if you have 2 to 3 days it's even better.
****PLEASE NOTE: FDA recommends cooking turkey until the breast meat registers 165 degrees, however, that's exactly when turkey starts to dry out. Taking the turkey out at 145/150 degrees is perfectly safe, because you will allow it to rest for at least 30 minutes, and during that time, the temperature will climb another 10 degrees anyway. So take your bird at out at least 150 degrees and give it a proper rest. It will be fine. If you're scared, cook it until it's 165 degrees but don't complain to me that it's dry.
I'll have a more explained version on my blog soon but for now, here's how to do this.
**This method works best with a 12-14lb turkey. A larger turkey may not fit onto your pan.
You'll need a half-sheet baking pan.
Citrus-Herb Salt Brine:
1/2 cup kosher salt
2 tbsp herbes de provence
1 tbsp lemon zest
1 tbsp orange zest
1 tbsp black pepper (optional)
1 tsp each, granulated garlic and onion
**Additional plain kosher salt for the skin of the turkey, will vary by size. just make sure you have enough to cover it.
Rinse your bird thoroughly, pat dry with paper towels.
Using super sharp kitchen shears, cut out the backbone and save it .
Flatten the breast meat down, using all of your weight, or a heavy cast iron skillet or pot to assist you. You want the bird in one even flat layer.
Separate the skin from the meat of the turkey and massage your salt mixture onto the meat.
Cover the skin of the turkey with salt, don't be shy here.
If you're cooking the bird within the next 24 hours, do not cover it before you refrigerate it. This will allow the skin to dry out and roast up nice and crispy.
If you're cooking the bird in 2-3 days, keep it covered with plastic wrap (loosely) during that time.
Before roasting, preheat your oven to 450 degrees.
Line a baking sheet with foil and scatter some random aromatics (garlic, onion, celery, carrot, fresh herbs, citrus) just to give the turkey a bed to lay on so that the bottom doesn't burn.
Place your room temperature turkey on top of the aromatics.
Rub with olive oil and season lightly with black pepper and a tiny bit more salt (if desired).
Place turkey in the oven and roast until an instant-read thermometer in the breast meat registers 145 to150 degrees. Adjust oven temperature if your bird is browning too quickly. Start at 450 degrees, but if after 45 minutes, it's getting too dark, reduce the heat.
Cooking times will vary on the size of your bird, how hot your oven is, etc. Check the temperature after an hour. This is why a thermometer is SO important. A turkey with 150 degree breast meat is perfectly safe to eat if rested properly.
Remove the bird once it's at 145/150 and let it rest. It will continue to cook out of the oven, and the internal temperature will rise another 10 degrees or higher, depending on the bird. So resting is SUPER important for safe eats.
Let the bird rest for one full hour before carving.
While the bird is roasting:
Sauté the backbone and neckbone in olive oil until browned. Add aromatics and cook an additional 4-6 minutes or until veggies have softened slightly. You can do this in a skillet and then transfer to a saucepan or you can do this in a saucepan from the start.
Add enough water or chicken stock to cover the mixture, add fresh herbs and bay leaves, and bring to a boil.
Reduce heat and simmer for 40-45min or until visibly reduced.
Strain mixture into a measuring cup or bowl.
Make a roux in a saucepan, about a 1/4 cup of flour and 2-3 tablespoons of unsalted butter.
Whisk for about two minutes to allow flour to cook out.
SLOWLY add the hot broth, a little at a time, whisking vigorously to avoid lumps. You should have at least 2 cups of liquid.
Add about 1/4 to 1/2 cup turkey drippings and bring to a boil.
Reduce heat and allow to simmer and thicken for about 5 minutes.
Add a splash of Crown Royal Maple Cognac (or any liquor) and cook an additional minute or two.
Serve with the turkey.