THE MAIN EVENT A showstopping roast turkey is much simpler than you might think. This is our favorite!
THE PERFECT ROAST TURKEY
7. Pour chicken stock in bottom of roasting pan. 8. Chop onion, apple, into 1-inch chunks and stuff into bird’s cavity along with sage and rosemary. 9. Roast turkey for 30 minutes in preheated oven. 10. Meanwhile, in a small bowl, combine remaining maple syrup and soy sauce. 11. Reduce temperature to 350°F. 12. Continue roasting until internal temperature reaches 165°F. Take temperature of thickest part of breast and thigh. 13. When temperature reaches 150°F. Baste turkey with maple/soy sauce mixture. 14. Rest finished turkey at least 15 minutes before slicing. Generally, cooking time will be about 12-15 minutes per pound of turkey.
SERVES 8 INGREDIENTS: 1 (8-10 pound) turkey, thawed 1/2 cup unsalted butter 1/4 cup maple syrup 1 teaspoon coarsely ground black pepper 1 teaspoon kosher salt 3 sprigs rosemary, divided 2 cups low-sodium chicken stock 1 small onion 1 small apple 2 sprigs sage 1 tablespoon soy sauce DIRECTIONS: 1. Preheat oven to 450°F. 2. Cream soft butter, 1 tablespoon maple syrup, black pepper, rosemary, and 1 teaspoon of salt in a small bowl. 3. Rinse turkey and remove neck, giblets, and place in a medium saucepan to make gravy stock. You can also just discard these pieces if desired. Pat turkey dry. 4. Place turkey breast side up on a roasting rack and tie the legs together. 5. Loosen skin from meat of turkey and smear butter mixture under skin. 6. Generously season outside of turkey with additional salt and black pepper.
DON’T FORGET TO MAKE SOME STOCK WITH ALL THAT LEFTOVER TURKEY GOODNESS
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