Thanksgiving & Maple Glazed Turkey

My first time hosting Thanksigiving was a huge success!! Everything turned out wonderfully and was done on time. So onto the recipes. Maybe I should call this the Real Simple Pioneer Woman’s Thanksgiving. It seems several of my recipes come from both Real Simple and Pioneer Woman. I didn’t do that on purpose, it just so happened that the recipes I wanted to make came largely from both of those sites. I’ll be posting the rest of the recipes from our menu throughout the week, but here’s the star of the show….the maple glazed turkey. The Turkey comes from Real Simple, and was super moist and full of flavor. I had people asking, “How did you do that?”! Below the recipe I’ve also included several pictures from our Thanksgiving gathering. Enjoy and more recipes will come later!

Maple-Glazed Turkey
Source: Real Simple
High-heat roasting cuts cooking time significantly, especially if the turkey is unstuffed, like this one.
Preparation Time: 30 minutes
Cooking Time: 2 hour(s) 30 minutes

Ingredients:
1/2 cup maple syrup
1/4 cup orange juice
1 12- to 15-pound turkey, rinsed and dried well
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
4 tablespoons butter, softened
1/2 cup dry vermouth (used additional chicken stock)
1/2 cup chicken broth

Directions:
Heat oven to 450º F. 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 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 1/2 to 2 hours or until a thermometer inserted into the thigh registers 165º F. Remove the stuffing after 1 hour and set aside.

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.

Dessert and Drink Station

The Table Set

The Buffet

A Plateful

The Biscuits & Pumpkin Butter

Dessert Closeup

The Family

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    Comments

    1. What a delicious spread! Looks like a tasty thanksgiving!

    2. hi stephaine, just found your blog. you have some great recipes on here! the maple glazed turkey sounds delicous…looks like you had a great thanksgiving!

    3. Hey Stephanie…I actually follow your blog pretty regularly. It’s funny because I am like a food blog addict myself! You will have to check mine out sometime and tell me what you think! I haven’t posted my turkey yet, but I made a Maple Galzed Turkey too…Rachael Ray’s version though!! Yours looks delicious! This was my first year for Thanksgiving and I was suprised at how well everthing turned out! Congrats on all your success it looks delicious!

    4. Congrats on your first time hosting! Everything looks fabulous!

    5. What a great Thanksgiving meal! Everything looks absolutely wonderful!

    6. mamakrystal says:

      OMG…your Thanksgiving meal looks beautiful! I wish I could have tasted that delicious turkey! Everything looks perfect, congrats on your 1st and many more thanksgiving dinners to come!!!

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