Maple-Glazed Turkey with Ginger/Cider Sauce
The Ginger/Cider Sauce provides a wonderful change from typical Turkey Gravy. Still earthy, but a bit more tangy and fruity — Perfect with a Wild Rice Pilaf.
This Turkey does NOT include a ‘Bread Stuffing.’ Rather, the bird is stuffed very loosely with Apple, Onion, and Orange – To infuse flavor and moisture, but not slow down the roasting time. Use one or two Apples/Onions depending on the size of the Turkey. A Dark Bread Stuffing is cooked separately.
Ingredients / Prep:
Fresh Turkey – 12-18 lb. — Giblets removed
1 – 2 tart Apples – Cored, chopped a bit
1 – 2 Onions – Quartered, chopped a bit
1/2 Orange – Quartered
2 cloves Garlic – Chopped or minced
Rosemary – Chopped
2 tbsp. Maple Syrup
Maple Glaze (see below)
Directions / Assembly:
Preheat oven to 450. Rinse Turkey, inside and out — Pat dry (paper towel). Place in roasting pan, breast-side up.
In large mixing bowl, place Onion chunks, Apple chunks, Orange, Garlic and Rosemary. Add Maple Syrup and toss all to coat with syrup. Place mixure (loosely) into the main cavity, and the neck opening, tucking the skin under the bird.
Rub/smear Butter over as much of the skin as possible — Place Turkey in hot oven; roast for 45 minutes.
Reduce heat to 350 degrees. Continue roasting for another 2 or 2-1/2 hours (depending on size of bird). Baste occasionally with drippings. During last half-hour, baste with prepared Maple Glaze — Tent with foil if desired.
Maple Glaze – Mix together 1/2 cup Apple Cider, 2 tbsp. Maple Syrup.
When cooked, test for doneness; remove from pan (onto carving tray or platter). Allow to rest for 20 to 30 minutes before carving.
Ginger / Cider Sauce:
2 – 3 tbsp. fresh Ginger — Grated or Minced
Drippings from Roast Turkey
2 cups Chicken or Turkey Stock
1/2 cup White Wine
1/2 cup Apple Cider
1/4 cup Apple Jack
Cornstarch Mixture (below)
Directions / Assembly:
Add Chicken Stock to Turkey Drippings to deglaze pan.
In med-large saucepan, heat small amount Oil — Add Ginger; saute lightly. Add Turkey Drippings with Chicken Stock; add White Wine, Apple Cider and Apple Jack. Bring to gentle simmer, continue heat for about 10 minutes.
Strain into medium-size bowl — Add back to saucepan. Restore to gentle heat.
Cornstarch Mixture – In small bowl or pitcher, mix together 3 tbsp. Cornstarch with 1/2 cup Apple Cider. Slowly mix and stir into Sauce — Add only enough to slightly thicken. Sauce will become ‘glossy.’
Adjust flavors with Salt/Pepper, and possibly Lemon Juice.