Winner Winner Turkey Dinner!!!!

This is my all time favorite roasted turkey recipe. The turkey is first marinated overnight in a brine to add flavor and moisture.  Then it is seasoned and placed on a rack of vegetables.  Citrus butter is smeared under the skin to keep the breast moist.  As it cook it is basted with Cider Maple Glaze.  If your mouth isn't already watering imagine roasted root vegetables piled high around this gorgeous golden bird.

Northern Michigan Maple Glazed Turkey Breast

Turkey:                         Brine; see sub recipe 1   8-10 pound   turkey breast 2                      oranges 1                      lemon 1   Tbsp.           maple syrup 1   tbsp.            Dijon mustard                         Celtic sea salt and fresh ground pepper 4   Tbsp.           butter Vegetable Rack: 2                      carrot peeled and large diced

2               celery stalks large diced 1               onion diced Cider Maple Glaze: 3/4   cups  apple cider 3     tbsp.  pure maple syrup 1     tbsp.  orange juice concentrate 1/4   tsp.     dried thyme 1/4   tsp.     dried marjoram 1     tsp.     lemon zest 6     tbsp.  butter

Procedure

1   Brine turkey breast overnight or up to 24 hours.

2   Preheat oven to 375 degrees. Rinse  turkey and pat dry with a paper towel. Generously salt and pepper turkey inside and out.

3   Zest lemon and oranges and place zest in a bowl. Reserve 1 teaspoon zests for Cider Maple Glaze. Combine zest , mustard and butter. Cut oranges and lemons into edges. Insert oranges and lemon halves into cavity of the turkey.

4   Lift up the skin and smear citrus butter onto breast.

 

5   Line roasting pan with carrots, celery and onion (vegetable rack). Place turkey on top of vegetable rack and brush with cider maple glaze. Glaze 3 more times during the cooking process. Roast turkey  for 1½ to 2 hours or until an instant read thermometer reads 160 when placed in the thickest meat and juices run clear. If skin darkens to quickly; tent with foil.

6   Let turkey rest for 20 minutes before carving.

Cider Maple Glaze:

1   In a medium sauce pan combine apple cider, maple syrup, zest and orange juice concentrate. Boil until liquid is reduced by half.

2   Remove from heat, add fresh herbs and butter; whisk thoroughly.

Servings: 10

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Brine

1     cup      kosher salt 1/2   cup      light brown sugar 1     gallon  vegetable stock 1     Tbsp.   black peppercorns

1 1/2   tsp.       allspice berries 1 1/2   tsp.       chopped candied ginger 1        gallon  water

Procedure

1   Combine all ingredients.

2   Submerge large cuts of meat in brine overnight or up to 24 hours.  Weight down the meat if necessary to keep it submerged.

 

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Cider Maple Roasted Root Vegetables

Cider Maple Rub 1 ½   cups  apple cider 1/3    cup    pure maple syrup 2      tbsp.  OJ concentrate 1      tsp.     fresh or ½ tsp. dried thyme 1      tsp.     fresh or ½ tsp. dried marjoram 1 ½   tsp.     lemon zest 1 ½            sticks butter (room temp)

Glazed Root Vegetables 6           carrots (halved and bias cut) 6           parsnips (halved and bias cut) 3           turnips, chopped 1           small rutabaga, chopped 3           Sweet potatoes, chopped 1   tbsp.            fresh herbs             Salt and pepper

Procedure

Cider Maple Rub

1   Mix apple cider, maple syrup, and oj concentrate.  Boil in saucepan over medium heat until reduced by half.

2   Remove from heat, add fresh herbs and butter whisk thoroughly and refrigerate.

Glazed Root Vegetables

1   Season vegetables with salt and pepper.

2   Coat veggies in cider glaze and roast 375 degrees on sheet tray 25- 30 minutes until tender crisp and golden in color.

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Take it one Prep at a Time,
Chef Jackie