Maple Marinated Roast Turkey Recipe
1 10-pound turkey
2 medium onion, chunked
3 celery ribs, chunked
Marinade:
1 C. fresh lemon juice
3/4 C. maple syrup
1/2 C. vegetable oil
12 cloves garlic, peeled and sliced
4 fresh thyme sprigs
3 bay leaves
1 t. black pepper
Maple Butter:
2 sticks butter
6 T. maple syrup
1/4 C. fresh lemon juice
1 T. black pepper
2 t. coarse salt
Maple Glaze:
1/4 C. maple syrup
1 T. lemon juice
Salt and pepper to taste
To marinate: Combine the marinade ingredients in a sturdy, 2-gallon zipper-lock
bag. Add the turkey to the bag and seal. Set the turkey in the bag, breast side
down in a large bowl and place in the refrigerator overnight.
To make maple butter: Place all ingredients in food processor and process until
smooth.
To make glaze: Combine glaze ingredients in small bowl and whisk to combine. Add
salt and pepper to taste.
To cook turkey: Position rack on the lowest position in oven. Preheat the oven
to 350� F. Remove the turkey from the marinade and pat dry. Loosen the skin over
the breast, wings, and upper thighs by gently sliding fingers underneath the
skin. Rub half the maple butter beneath the skin distributing it evenly.
Rub the rest of the maple butter over the outside of the turkey. Stuff the
cavity with the onions and celery. Tie the legs together loosely and place the
turkey breast side up on the rack. Roast the bird about 3 hours or until a
thermometer reads 180� F. Baste with maple glaze every 20 minutes. Tent with
foil if browned before done.
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