Rating: 3 stars
88 Ratings
  • 5 star values: 14
  • 4 star values: 20
  • 3 star values: 32
  • 2 star values: 13
  • 1 star values: 9
  • 88 Ratings
Kay Chun

Gallery

Credit: Dana Gallagher

Recipe Summary

hands-on:
30 mins
total:
2 hrs 30 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. In a small bowl, combine the maple syrup and orange juice to make a glaze; set aside.

    Advertisement
  • Place the turkey in a large metal roasting pan, breast-side down. Rub the turkey with half the oil and sprinkle with half the salt and pepper. Turn the turkey over and carefully separate the skin from the breast.

  • Combine the thyme, sage, and butter and spread it under the skin. Tie the legs together with cooking twine. Rub the surface of the turkey with the remaining oil and sprinkle with the remaining salt and pepper. (The recipe can be prepared to this point up to 1 day ahead; cover and keep refrigerated.)

  • Place the turkey in the oven. After 30 minutes, pour the orange-maple glaze over the turkey and cover loosely with aluminum foil. Continue roasting, basting with the pan drippings every 30 minutes. Roast the turkey for 1 ½ to 2 hours or until a thermometer inserted into the thigh registers 165° F.

  • Remove the turkey from the roasting pan and let rest, covered, for 15 minutes. Pour off the excess fat from the pan, add the vermouth, and cook over medium heat on the stovetop until the liquid is reduced by half, about 2 minutes. Add the chicken broth and simmer until thickened, 4 to 5 minutes.

  • Carve the turkey, serve, and pass the pan gravy.

Nutrition Facts

calcium 140mg; 1069 calories; carbohydrates 17g; cholesterol 429mg; fat 52g; iron 9mg; protein 122mg; saturated fat 16g; sodium 608mg.
Advertisement