This popular roast turkey is finished with a flavorful maple glaze. The turkey is filled with fruit and onion and roasted to perfection. This is an excellent roast turkey for a holiday meal.
Serve this turkey with mashed potatoes, bread or cornbread dressing, tossed salad, and your favorite side vegetable or vegetable casserole.
- 1 whole turkey, 12 to 14 pounds
- 1 orange, unpeeled
- 1 tart apple, unpeeled
- 1 medium onion, unpeeled
- Salt and pepper
- 5 tablespoons butter, softened
- 1 tablespoon dried Herbs de Provence*
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 1/4 cup apple cider or apple juice
- Heat oven to 325 F. Place a rack in a large open roasting pan.
- Clean the turkey inside and out. Sprinkle the cavity with salt and pepper and place on the rack, breast side up.
- Cut an orange, a tart apple, and an onion into large chunks and stuff into the turkey cavity. Tie the legs together with twine. Sprinkle the turkey all over with salt and pepper.
- In a small bowl combine the butter with dried herbs. Using your hand, separate the skin from the breasts and push most of the butter mixture evenly under the skin on each side. Rub the turkey all over with any remaining butter mixture.
- In a small saucepan combine the maple syrup, brown sugar, and cider; simmer over low heat until sugar is dissolved. Set aside.
- Wrap the wing tips and drumstick ends with small pieces of foil. Loosely tent the turkey with a large piece of foil.
- Roast for 2 1/2 hours, then remove and discard the foil tent and baste with the maple mixture. Continue roasting, basting frequently, for about 1 hour longer, or until a meat thermometer registers about 180 F when inserted in the thickest part of the turkey thigh or 170 F in the breast.
- The minimum safe temperature for poultry is 165 F.
*Substitute 2 teaspoon dried thyme leaves, 1/2 teaspoon dried crumbled rosemary, and 1/2 teaspoon dried marjoram.
- "This recipe is just fantastic. The apple and orange give the turkey moisture from the inside, and the glaze gives the perfect hint of sweetness. The recipe is great for beginners (like I was a couple of years ago) because you can't dry out the bird. We've stuck with the recipe because all our guests have loved it and insisted on the same recipe for the next Thanksgiving!" Eva
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