Maple-Herb Roast Turkey
Founders
There are certain dishes that tell you Thanksgiving has arrived, and a golden roast turkey at the centre of the table is one of them.
This Maple-Herb Roast Turkey keeps the spirit of a classic roast turkey while giving it a distinctly Canadian touch. Softened butter is blended with fresh sage, thyme, rosemary, garlic and a little pure maple syrup, then worked beneath the skin and over the outside of the bird. As the turkey roasts, the butter bastes the meat while the maple encourages the skin to turn deeply golden and savoury.
The result is a turkey with crisp, beautifully browned skin and tender, flavourful meat—without an overly sweet glaze. And because the pan drippings are left behind, you'll have everything you need to make a rich Thanksgiving gravy alongside it.
Ingredients
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1 whole turkey, approximately 5–6 kg (11–13 lb)
½ cup unsalted butter, softened
2 tablespoons pure maple syrup
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
3 garlic cloves, finely grated or minced
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 lemon, halved
1 small yellow onion, quartered
2 celery stalks, cut into large pieces
2 carrots, cut into large pieces
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1 onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 cups low-sodium chicken or turkey stock
½ cup dry white wine or additional stock
Directions
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Remove the turkey from its packaging and take out the neck and giblets. Pat the turkey thoroughly dry with paper towels.
Let the turkey sit at room temperature for about 45–60 minutes before roasting. Do not leave it out for an extended period.
Meanwhile, preheat the oven to 325°F (160°C).
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In a small bowl, combine the softened butter, maple syrup, sage, thyme, rosemary, garlic, salt and pepper. Mix until evenly combined. The mixture should be soft enough to spread easily beneath the turkey skin.
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Place the turkey breast-side up on a rack in a large roasting pan. Gently loosen the skin over the breasts with your fingers, taking care not to tear it. Push approximately half of the herb butter underneath the skin, spreading it evenly over both breasts.
Rub the remaining butter mixture over the outside of the turkey, including the legs and wings.
Place the lemon halves, quartered onion, celery and carrots loosely inside the cavity. Tie the legs together loosely with kitchen twine and tuck the wing tips beneath the bird.
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Scatter the chopped onion, carrots and celery around the turkey. Pour the stock and wine into the bottom of the roasting pan. The liquid should sit beneath the rack rather than cover the vegetables.
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Place the turkey in the oven and roast at 325°F (160°C). After approximately 1½ hours, check the pan. If the vegetables are becoming too dark or the liquid has evaporated, add another ½–1 cup of stock.
Continue roasting, loosely tenting the breast with foil if it begins to brown too quickly. Cooking time will vary considerably according to the size and shape of the turkey. Begin checking the temperature well before you expect it to be finished.
The turkey is ready when a digital thermometer inserted into the thickest part of the meat (breast or thigh, avoid the bone) reaches the recommended safe temperature. Health Canada currently recommends 82°C (180°F) for a whole turkey.
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Transfer the turkey to a large cutting board or serving platter. Tent loosely with foil and let rest for at least 30 minutes before carving.
Do not skip this step. Resting allows the juices to redistribute through the meat and gives you time to finish the gravy and bring the rest of the Thanksgiving table together.
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While the turkey rests, strain the pan drippings and reserve them for your Thanksgiving gravy. The roasted vegetables and browned bits left in the pan are full of flavour, so scrape the bottom of the pan thoroughly when transferring the drippings.