fresh - Fruit Glazed Whole Turkey
Source of Recipe
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This recipe is good if your side dishes, especially the stuffing, will feature dried fruit. Turkey is among the most versatile meats, and is as comfortable with sweet seasonings as with savory ones.
Roast the turkey as directed, very lightly seasoned with simple salt and pepper, and brush the glaze on during the final hour of cooking. It will burn if you add it at the beginning. Baste the bird with pan juices ONLY Before you brush the glaze on.
Fruit Glazed Whole Turkey
1 whole turkey, rinsed and patted dry
Salt and pepper for seasoning
Vegetable oil or butter for brushing
Season the turkey very lightly with salt and pepper. With a pastry brush or paper towel, lightly pat the bird with butter or vegetable oil. Cover the breast with a few layers of foil. Place in a roasting pan and roast at 325 degrees.
Glaze Ingredients:
2 cups maple syrup
1/3 cup brown sugar
1 cup apple juice
1 cup cranberry juice
Zest from one orange, finely minced
Juice from one orange
1/4 cup vegetable oil
Place all ingredients in a small saucepan and bring to a bowl. Reduce to simmer and cook until the liquid is syrupy and has reduced in size to about three cups; about twenty minutes.
When the turkey has one hour left of roasting time,
remove the foil and brush the glaze over the entire bird. Return the bird to the oven and finish cooking.
Glaze it once more if necessary, but be sure to keep cooking it or use fresh glaze to avoid bacterial contamination.
Roasting Times
10-18 pounds:
3 to 3 1/2 hours for an unstuffed bird;
3 3/4 to 4 1/2 hours stuffed.
18-22 pounds:
3 1/2 to 4 hours unstuffed;
4 1/2 to 5 hours stuffed.
22-24 pounds:
4 to 4 1/2 hours unstuffed;
5 to 5 1/2 hours stuffed.
24-30 pounds;
4 1/2 to 5 hours unstuffed;
5 1/2 to 6 1/4 hours stuffed.
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