Maple Mustard Glazed Turkey

Maple Mustard Glazed Turkey

Prep Time: 39 minutes
Cook Time: 4 hours
Total Time: 4 hours 39 minutes
Servings: 6 -8
Author: Adapted from Anne Burrell and Bobby Flay
Print Recipe

Ingredients

For the brine

  • 2 gallons of water
  • 3/4 cup kosher salt
  • 1/3 cup sugar
  • 2 onions , diced
  • 3 celery ribs , diced
  • 3 carrots , diced
  • 1 whole garlic bulb , cut in a half
  • 6 strings of rosemary
  • 6 strings of sage
  • 6 bay leaves
  • 2 tablespoons of coriander seeds
  • 2 tablespoons of fennel seeds
  • 1 teaspoon of crushed red pepper
  • 11-15 pound turkey

For the herb butter

  • 2 sticks unsalted butter
  • 2 tablespoon fresh rosemary , chopped
  • 2 tablespoon fresh sage , chopped
  • Kosher salt

For the gravy

  • 3 carrots , diced
  • 2 onions , diced
  • 3 celery ribs , diced
  • 4-5 gloves of garlic
  • 6-8 sprigs of fresh thyme , tied together with 3 bay leaves
  • 2 cups of white wine
  • 2 - 2,5 quarts of chicken stock
  • Kosher salt

For the glaze:

  • 1,5 cups of maple syrup
  • 2 tablespoons of dijon mustard
  • 2 tablespoon of horseradish
  • 1 tablespoon of Ancho chile powder
  • Kosher salt and freshly ground black pepper

Instructions

  • '3 days prior to Holidays combine all the ingredients for the brine, add the turkey and place in a fridge
  • '1 day prior to Holidays, take your turkey out from the brine and pat it dry
  • Carefully massage half of the herbed butter under the skin
  • Place the turkey back to the fridge, uncovered
  • On the day you will be roasting the turkey use another part of the butter and massage it all over the bird
  • In the roasting dish combine ingredients for the sauce, place the rack on top if it and add turkey
  • Preheat the oven to 450 F and roast turkey on this high temperature for about 30-40 minutes
  • Lower the temperature to 350 F and cook turkey for about 3 to 4 more hours (17 minutes per pound, you need to do the math depending on the size of your turkey) rotating it every 30 minutes and busting with the juices
  • '20 minutes before taking the turkey out of the oven start glazing it every 7-10 minutes
  • Once the internal temperature reaches 165F take the turkey out of the oven and let it rest for half hour before carving
  • In the meantime remove some fat from the sauce, discard the herbs, place the vegetables in the blender and blend until smooth
  • Add blended veggies to the saucepan and add as much liquid from the roasting pan as needed for saucy consistency
  • Season with salt and pepper to taste