Maple and bourbon glazed turkey
Published: August 13, 2015 at 10:12 AM
Save recipe
Serves 8 with leftovers
A little effort
Total time: 4 hrs
+ resting time
0 reviews
loading...
Get 5 months for £5 when you subscribe today
A different way to present your Christmas turkey. Maple syrup and bourbon give a sweet but mature flavour, and a beautiful bronzed finish. And a few clementines for festive cheer, and you've got yourself a winning recipe
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this maple and bourbon glazed turkey, then check out our roast turkey, easy turkey crown, turkey gravy and more Christmas turkey recipes.
Ingredients
Nutrition
-
5-5.5kg whole turkey
-
2 clementines
-
25g butter
softened
-
2, unpeeled onions
thickly sliced
-
a few fresh sprigs thyme
if you like
-
3 tbsp plain flour
-
2 chicken stock cubes
-
1 tbsp maple syrup
-
3 tbsp bourbon
-
2 tsp cocoa
-
1-2 tbsp soy sauce
GLAZE
- 4 tbsp maple syrup
- 4 tbsp bourbon
- 4 tbsp soft brown sugar
- 1 tbsp soy sauce
- 1 tbsp Dijon or English mustard
Nutrition: per serving
- kcal605
- fat20.5g
- saturates6.9g
- carbs22.7g
- fibre1.1g
- protein76g
- salt1.9g
Ad
Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Weigh the turkey (you might need to use your bathroom scales), so you can calculate the cooking time, allowing 40 minutes per kg for the first 4kg, then 45 minutes for each kg over that weight. Push the clementines into the bird’s cavity, and rub the soft butter all over the outside, then season generously. Arrange the onion slices and thyme in the bottom of a large roasting tin. Sit the turkey on top and cover with a tent of foil so it doesn’t touch the top of the bird, but crimps tightly to the edges of the tin. Roast following to your calculation.
-
step 2
Make the glaze by mixing all the ingredients with a pinch more salt. Half an hour before the end of cooking time, remove the tent of foil and increase the oven to 200C/fan 180C/gas 6. Brush half the glaze liberally over the turkey and put back in the oven for 15 minutes. Repeat once more, until the turkey is golden and glazed and the juices run clear when the fattest part of the thigh is pierced with a skewer (see p132 for other ways to test if it’s done). Remove the turkey from the oven and lift onto a platter to rest. Cover with foil, then a thick towel and rest for 40-45 minutes while you finish the accompaniments.
-
step 3
Tip the roasting juices into a measuring jug, but leave the onions in the tin and put it on the hob. Once the juices have separated, stir 1 tbsp of the fat into the onions with the flour and cook for a couple of minutes. Mash in the stock cubes, the bourbon, maple syrup, cocoa and 1 tbsp of the soy sauce.
-
step 4
Skim the rest of the fat from the cooking juices and add enough boiling water to make 1 litre. Pour into the onions and bring to a simmer. Cook until it has a nice consistency, about 10 minutes, then taste for seasoning – it might need the extra soy for flavour and colour. Season with pepper, then sieve the gravy into a saucepan to keep warm while you get everything else ready.
-
step 5
Carve the turkey at the table and serve slices with plenty of gravy and all the accompaniments.
Click the link to see other Christmas turkey recipes
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue