Roast Turkey with Maple-Butter Glaze
Serves 1
Directions
- 1Unwrap the turkey.
- 2Place the turkey on a wire rack in a roasting pan.
- 3Season the turkey with salt.
- 4Rub the salt into the turkey.
- 5Peel an orange.
- 6Tie rosemary, thyme, and orange peel together with string.
- 7Add balsamic glaze to a pot.
- 8Add butter, the herb and orange peel bundle, garlic, and salt to the pot.
- 9Cook the mixture until it bubbles and thickens slightly.
- 10Pour the glaze into a bowl and stir.
- 11Chop parsley, sage, and rosemary.
- 12Zest a lemon.
- 13Combine butter, chopped herbs, lemon zest, salt, and black pepper in a bowl.
- 14Mix the herb butter until well combined.
- 15Remove the turkey from the refrigerator.
- 16Pat the turkey dry with paper towels.
- 17Stuff onion into the turkey cavity.
- 18Loosen the skin of the turkey.
- 19Spread the herb butter under the turkey skin.
- 20Rub the herb butter all over the turkey.
- 21Drizzle olive oil over the turkey.
- 22Brush the oil over the turkey.
- 23Place the turkey in the oven to roast.
- 24Remove the turkey from the oven.
- 25Brush the turkey with the maple-butter glaze.
- 26Return the turkey to the oven.
- 27Remove the turkey from the oven again.
- 28Brush the turkey with more glaze.
- 29Remove the onion from the turkey cavity.
- 30Pour the drippings from the roasting pan into a pot.
- 31Add oil and flour to a separate pot.
- 32Whisk to form a roux.
- 33Pour white wine into the roux.
- 34Whisk until combined.
- 35Add chicken broth to the pot.
- 36Whisk until combined.
- 37Add the turkey drippings to the sauce.
- 38Whisk until the gravy thickens.
- 39Pour the gravy into a measuring cup.
- 40Place the roasted turkey on a cutting board.
- 41Remove the legs from the turkey.
- 42Slice the turkey breast.
- 43Arrange the sliced turkey on a platter.
- 44Garnish with fresh herbs and orange slices.
- 45Drizzle gravy over the sliced turkey.
- 46Serve and enjoy.
Ingredients
- 1 Turkey
- 1 pinch salt
- 1 dash balsamic vinegar
- 2 slices butter
- 1 strip orange peel
- 1 bunch rosemary
- 2 cloves garlic
- 1 pinch black pepper
- 1 handful parsley
- 1 handful sage
- 1 handful thyme
- 1 tablespoon lemon zest
- 4 slices butter
- 1 pinch salt
- 1 pinch black pepper
- 1 onion
- 1 cup white wine
- 1 cup chicken broth
- 1 tablespoon oil
- 1 tablespoon flour
Equipment
roasting panwire rackbowlpotchopping boardpeelerknifewhiskmeasuring cupovenbasting brushserving platter
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