Roasted Glazed Turkey
Makes 6-8 servings
1 (8-10 pound) turkey
3 tablespoons kosher salt
1 tablespoon ground black pepper
1 lemon, halved
1 bunch thyme
1 bunch rosemary
2 bay leaves
1 head garlic, halved
⅓ cup Muscat grape jelly
¼ cup maple syrup
¼ cup unsalted butter
Garnish: Champagne grapes
- Preheat oven to 325˚. Line a roasting pan with aluminum foil and a wire rack.
- Remove neck and giblets from turkey. Pat turkey dry using a paper towel to remove excess liquid. Sprinkle turkey evenly with salt and pepper, and insert lemon, thyme, rosemary, bay leaves, and garlic into the cavity. Place turkey on wire rack in roasting pan.
- In a small saucepan, combine jelly, maple syrup, and butter. Cook over medium heat, stirring occasionally, until jelly and butter are melted and warm, about 5 minutes. Let cool for 5 minutes, and brush one-fourth of mixture over turkey. Tent with foil; cook for 2 hours.
- Increase temperature to 425˚; rub one-fourth of jelly mixture over turkey. Roast for 20 minutes more or until a meat thermometer reads 165˚. Rub remaining jelly mixture over
turkey, and let sit for 15 minutes before carving. Garnish with grapes, if desired.
For more delicious holiday recipes like this one, see our full Thanksgiving menu here!
