MAPLE-HERB BUTTER TURKEY
RECIPE TYPE
Holiday, Turkey
SERVES
12 to 16 plus leftovers
Prep Time: 15 min
Cook Time: 4 hr 10 min
Rest Time: 45 min
Total Time: 5 hr 10 min
Ingredients
INGREDIENTS
Turkey:
| 1 Longo’s Signature Fresh Young Turkey (7 to 9kg) |
2 tsp each salt and pepper |
2 small apples, quartered |
1 large sweet onion, cut into wedges |
6 to 8 sprigs fresh Longo’s Herbs (such as Sage, Rosemary and Thyme) |
2 cups Longo’s Essentials Chicken Broth (approx.) |
1/4 cup Longo’s Essentials Country Churned Salted Butter, melted |
1/4 cup Longo’s Organic All Purpose Flour |
1/2 cup hard cider or white wine |
Maple-Herb Butter:
| 1/4 cup Longo’s Essentials Country Churned Salted Butter, room temperature |
1/4 cup Longo’s Maple Syrup |
3 cloves garlic, grated |
1 tbsp Longo’s Dijon Mustard |
1 tbsp each chopped fresh Longo’s Rosemary and Sage |
Directions
DIRECTIONS
Maple-Herb Butter: Combine butter, maple syrup, garlic, mustard, rosemary and sage in small saucepan over medium heat. Bring to a simmer and cook for 2 minutes; set aside.
Turkey: Place turkey, breast-side-up, on rack in large roasting pan. Season inside and out with salt and pepper. Stuff cavities loosely with apples, onion and herb sprigs. Fold neck skin under and tuck legs into skin to secure closed. Scatter neck, giblets and any leftover onion wedges and apples around turkey. Pour 2 cups of broth into roasting pan. Brush turkey all over with melted butter; cover with foil.
Roast turkey in preheated 325°F oven for about 4 hours (estimate 30 minutes per kg). Uncover halfway through the roasting time. During the last 30 to 45 minutes of roasting (or when internal temperature has reached 160°F), brush liberally with Maple-Herb Butter, glazing all over. Repeat once. Turkey will be fully cooked when an instant read thermometer inserted into meatiest part of thigh registers 170°F and juices run clear.
Transfer turkey to carving board; wrap in foil and rest for 45 minutes before carving. Pour drippings into a gravy separator (or large measure) and skim fat. Measure out 3 cups (topping up with additional broth as needed).
Add 1/4 cup skimmed turkey fat to saucepan set over medium heat. Whisk in flour. Whisk in cider and cook for 1 minute. Whisk in drippings. Cook, stirring often, for 6 to 8 minutes or
until thickened and bubbly. Strain into a gravy boat and serve with carved turkey.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (125g turkey meat and 1/4 gravy):
340 calories
Protein 37g | Fibre 0g |
Fat 16g | Sugar 4g |
Carbs 7g | Sodium 600mg |
