THE MAIN EVENT

A showstopping roast turkey is much simpler than you might think. This is our favorite!

THE PERFECT ROAST 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. 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.

DON’T FORGET TO MAKE

SOME STOCK WITH ALL THAT LEFTOVER TURKEY GOODNESS

ROAST TURKEY STOCK

INGREDIENTS: 1 leftover turkey carcass, preferably including neck, wing and leg bones 2-3 onions, quartered (no need to peel; just rub off any papery skins) 2 large or 3 small carrots, cut into chunks 2 large or 4 small celery ribs, cut into chunks 1 cup white wine 2 large or 3 small garlic cloves, smashed and peeled 4 sprigs fresh thyme 2 bay leaves 1 teaspoon black peppercorns 1 whole arbol (or another small dried red) chile Kosher salt

DIRECTIONS: 1. Heat oven to 450°F. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes. 2. Remove from oven and transfer pieces to an Instapot. 3. Quarter onions with peel on, cut carrots and celery into chunks. 4. Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan. 5. Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced about 3 minutes. 6. Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water or enough to reach the MAX fill line in Instapot/pressure cooker. 7. Place Instapot lid on and seal and set to HIGH pressure for 30 minutes. Quick release until there is no pressure and taste for salt again and add more if needed. 8. Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.