Maple-Glazed Turkey with Sage Butter

prep time:: 30 min
total time:: 5 hr

Serves 10

The maple syrup caramelizes the surface of the turkey, creating a superthin, almost glasslike, slightly sticky coast creating a luscious, crisp skin that you will love. The syrup is steeped with black peppercorns that add a nuanced floral quality along with a hint of heat. This recipe takes the traditional Thanksgiving turkey to a whole new level.

ingredients

Maple-Glazed Turkey with gravy

14- 16 lb. Turkey at room temperature
3 cans Chicken Broth
1 1/2 tsp. black peppercorns
1 cup Grade B maple syrup
3/4 cup malt vinegar, divided

Sage Butter

1 stick of butter at room temperature
1 tbsp. mined fresh sage
1 clove of garlic, pressed
Splash of lemon juice
Salt and pepper
Mash all ingredients together

directions

Make Turkey

1
Preheat oven to 425 degrees with the rack at the lowest position.
2
Rinse the turkey inside and out, then pat dry. Place turkey in roasting pan and smear butter mixture between the skin and the meat. Be generous, leaving chunks of butter between the two layers. The butter will melt and keep the meat moist.
3
Sprinkle the turkey cavity and skin with salt and pepper. Stuff the cavity with stuffing, fold neck skin under body, then tie the drumsticks together with kitchen string and tuck wings under body. (May require two people, seriously.)
4
Add 1 can of chicken broth to roasting pan and roast for 1 hour without basting.

Make Glaze

When the turkey goes in the oven begin the glaze. Place peppercorns in a small sealable bag and crack with a rolling pin or heavy skillet. Transfer broken peppercorns to a small saucepan and add syrup and 1/4 cup malt vinegar. Cook over medium-low heat until heated throughout. Remove from heat and let syrup steep until ready to glaze.

Glaze Turkey

1
After turkey has roasted 1 hour, rotate pan and add 1 more can of chicken broth to pan. Roast for another 45 minutes without basting.
2
Pour syrup through a small fine mesh sieve and into a small bowl, discarding peppercorns.
3
Brush turkey all over with syrup and continue to roast for 45 minutes without basting. After 45 minutes, continue to check turkey and baste every 30 to 45 minutes. If the pan becomes dry at any point add the 3rd can of the chicken broth in the pan. If the skin become too crispy cover with aluminum foil.
4
Roast until instant read thermometer inserted in the largest part of the thigh reaches 160 degrees.
5
Remove turkey from oven and roasting pan, then cover with foil (in not already covered) and let turkey rest. Temperature will rise to about 170 to 175 in the thigh.

Make gravy

1
While turkey is resting begin gravy. Place roasting pan over 2 burners. Add 1/2 cups of the malt vinegar to deglaze the pan. Scrape up all the bits from the bottom of the pan. Strain juices into a fat separator or a measuring cup and remove fat with a the turkey baster and set aside.
2
Heat 6 tbsp. of the fat (if you don’t have enough, substitute butter) in a heavy saucepan and whisk in the flour. Cook roux over medium heat, whisking, 5 minutes. Add the pan juices while whisking to prevent lumps. Whisk until thickened about 10 to 15 minutes. Season with salt and pepper.
3
Remove stuffing from bird, carve turkey and serve with gravy on the side.