Maple Orange Glazed Turkey Roast Recipes

MAPLE GLAZED TURKEY ROAST

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
• Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
• Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

ROASTED MAPLE ORANGE GLAZED TURKEY

Steps:

• 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.

MAPLE ORANGE-GLAZED TURKEY ROAST

Steps:

• In a small bowl combine garlic, marjoram, salt, and pepper; set aside. For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup and orange peel; set aside.
• Brush the turkey roast with melted butter and rub with remaining seasoning mixture. Insert a meat thermometer near the center of the roast.
• For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the turkey roast directly on the grill rack over the pan. Cover; grill for 2 to 2-1/2 hours or until thermometer registers 165F. Add coals to maintain heat every 30 minutes. Brush with glaze the last 30 minutes of grilling. Remove meat from grill. Cover with foil; let stand for 15 minutes before carving. (The meats temperature will rise 5F during standing.) Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

ORANGE AND MAPLE-GLAZED TURKEY WITH THYME-SHALLOT GRAVY

Steps:

• Preheat the oven to 425 degrees F.
• For the turkey: Pat the turkey dry, inside and out. Place the onion and orange quarters into the cavity, tie the drumsticks together and tuck the wings under the bird.
• Rub butter all over the skin, then sprinkle generously with salt and pepper. Place the turkey on a rack set over a roasting pan. Roast for 25 minutes.
• Meanwhile, bring the orange juice and maple syrup to a boil in a small saucepan. Remove from the heat.
• After 25 minutes, turn down the oven to 375 degrees F and glaze the turkey with the orange-maple mixture. Continue to roast, glazing the turkey every 25 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 3 to 4 hours more, depending on the oven. Let rest for 15 minutes.
• For the gravy: Meanwhile, Heat the olive oil and butter in a thick-bottomed saucepan or Dutch oven over medium-high heat. Add the shallots and thyme, and cook until brown. Add the flour; cook for 1 minute.
• While whisking, slowly add the turkey drippings. Bring to a boil and cook, whisking, until thickened, 5 minutes. Taste and season with salt and pepper if needed.
• Carve the turkey and serve with the gravy.

MAPLE ORANGE-GLAZED TURKEY ROAST

Steps:

• In a small bowl combine garlic, marjoram, salt, and pepper; set aside.
• For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir 1 minute more.
• Stir in maple syrup and orange peel; set aside.
• Brush the turkey roast with melted butter and rub with remaining seasoning mixture.
• Insert a meat thermometer near the center of the roast.
• For a charcoal grill, arrange medium-hot coals around a drip pan.
• Test for medium heat above the pan.
• Place the turkey roast directly on the grill rack over the pan.
• Cover; grill until thermometer registers 165°F Add coals to maintain heat every 30 minutes.
• Brush with glaze the last 30 minutes of grilling.
• Remove meat from grill.
• Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing).
• Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
• OR, use the oven @325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs). Follow glazing and standing directions above.

MAPLE ROAST TURKEY

Steps:

• Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
• Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
• Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan.
• Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
• Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.

ORANGE-GLAZED TURKEY

Steps:

• In a small bowl, combine the salt, pepper, savory and sage. Rub 1 tablespoon of seasoning mixture in turkey cavity. Place the pears, onion and celery in turkey cavity; tie drumsticks together. Place, breast side up on a rack in a roasting pan. Combine butter and remaining seasoning mixture; brush over turkey. Bake, uncovered, at 325° for 3-1/4 to 3-1/2 hours. , Meanwhile, combine orange marmalade, orange juice and honey in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until thermometer reads 180°, brushing occasionally with the orange glaze. Cover and let stand for 15 minutes before carving. Thicken pan juices for gravy if desired.

MAPLE GINGER ROASTED TURKEY

Steps:

• 1. Simmer the turkey giblets and neck in water until tender, about 1 hour. Mince the giblets. Remove the meat from the neck. Combine both and reserve for the gravy. Preheat the oven to 325°F.
• 2. Rinse the turkey and pat dry. Squeeze the orange inside the body cavity. Sprinkle with paprika, salt, and pepper. Stuff the cavity loosely with Cornbread Chorizo Stuffing and tie the legs together. Rub the turkey with butter; sprinkle with paprika, salt and pepper all over.
• 3. Place the turkey, breast-side up, on a rack in a roasting pan. Add 2 cups of the broth and cover turkey with foil. Roast for 1 1/2 hours. Remove foil and roast turkey for 2 1/2 hours longer, basting every 30 minutes.
• 4. Raise the oven temperature to 350°F; cook for an additional 45 minutes. Brush the Maple Ginger Glaze on the turkey; cook about 30 minutes longer. A thermometer inserted into the thickest part of the thigh should read 180°F; in the thickest part of the breast, 160°F; and in the deepest part of the stuffing, 165°F. Juices should run clear when the thigh is pricked with a knife.
• 5. Remove turkey to a platter; let rest 20 minutes, covered loosely with foil, before carving. Remove the stuffing and cover with foil to keep warm.
• 6. Prepare the gravy: Heat the pan juices in the roasting pan, scraping up all of the brown bits on the bottom. Pour the juices through a gravy separator to remove the fat. Pour the defatted juices into a measuring cup, along with any remaining glaze. Stir well; reserve.
• 7. Melt the butter in a saucepan over medium heat. Whisk in the flour and continue whisking for 2 to 3 minutes, or until it browns slightly. Whisking constantly, slowly pour in 2 cups of the reserved pan juices and continue whisking until smooth. Bring the gravy to a boil, reduce heat to medium-low and add the thyme, salt, pepper, parsley, and reserved giblet mixture. Simmer for 10 minutes, stirring, until thickened. For a thinner gravy, add the remaining cup of chicken broth.

MAPLE-GLAZED TURKEY

Steps:

• Heat oven to 450. In a small bowl, combine the maple syrup and orange juice to make a glaze; set aside.
• Place the turkey in a large metal roasting pan, breast-side down. Rub the turkey with half the oil and sprinkle with half the salt and pepper. Turn the turkey over and carefully separate the skin from the breast.
• Combine the thyme, sage, and butter and spread it under the skin. Tie the legs together with cooking twine. Rub the surface of the turkey with the remaining oil and sprinkle with the remaining salt and pepper. (The recipe can be prepared to this point up to 1 day ahead; cover and keep refrigerated.
• Place the turkey and the Chestnut-Fig Stuffing (see separate recipe) in the oven.
• After 30 minutes, pour the orange-maple glaze over the turkey and cover loosely with aluminum foil. Continue roasting, basting with the pan drippings every 30 minutes.
• Roast the turkey for 1.5 to 2 hours or until a thermometer inserted into the thigh registers 165°F.
• Remove the stuffing after 1 hour and set aside. Put the Cider-Roasted Vegetables (separate recipe) in the oven.
• Remove the turkey from the roasting pan and let rest, covered, for 15 minutes. Pour off the excess fat from the pan, add the vermouth, and cook over medium heat on the stovetop until the liquid is reduced by half, about 2 minutes. Add the chicken broth and simmer until thickened, 4 to 5 minutes.
• Carve the turkey, serve, and pass the pan gravy.