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Bourbon And Canadian Maple Syrup Roast Turkey ©

November 20, 2012

 

 

Happy Thanksgiving !

 

A marathon blog, hope you find it useful and be sure to let me know how you got on, love your feed back 🙂

 

With ” Thanksgiving” just around the corner, I have been asked if I have a favorite “Roast Turkey” recipe?

This one I have been making for several years and it really is delicious. Cooking Turkey is much like roasting a chicken, but some how due to the larger size and it being for a special occasions, this seems to add to the stress! Turkey breast easily becomes dry and so it is important to observe certain procedures to keep it moist.

1. Roast breast downwards.

2. Place butter under the skin.

3. Baste every half an hour.

4. Cook until the last 40 minutes under tin foil.

Before beginning, read through the recipe carefully, especially if it is your first time. A frozen Turkey should de-frosted at room temperature in it’s sealed bag, from the day before preparation begins. I always prepare my ‘fresh’ turkey the day before, so if it is frozen, begin de-frosting two days before.

This I dedicate to my ‘young cooks,’ who are doing it for the first time!

 

Bourbon And Canadian Maple Syrup Roast Turkey ©

 

Medium- Easy

 

 

8-10 Persons

 

 

 

Cooking Time : 20 mins per 450g plus 35 mins.

 

Oven Temperature : 220.C / 425. F. For the first 30 minutes.

Then turn down to 180.C /350. F for the rest of the cooking time.

 

Special equipment :  Trussing needle 10-15 cms long, Trussing string. Roasting Trivet.

Large oven roasting tin big enough to fit potatoes too!

 

 

Ingredients

One 3.5-4.5 kilo turkey

2-3 tsp salt and freshly ground pepper, to rub over Turkey

1 large onion for inserting into cavity

A few sprigs of thyme for inserting into cavity

1 lemon cut in half for inserting into cavity

 

For Butter mixture 

1oog softened butter. ( Remove butter from fridge 1/2 hr before.)

1 tsp fresh thyme

Finely grated zest of lemon

1 tsp Salt and freshly ground pepper

4 tbs Canadian Maple Syrup

4 tbs Kentucky Bourbon

 

Olive oil to generously drizzle over turkey when trussed.

 

My Gravy

Giblets, 1 carrot, stick celery, small onion

Juices from turkey, fat removed

1 tbs flour

1 tbs bovril ( Bovril is an English concentrated beef stock, available in International food Halls.)

1 tsp dijon mustard

dash of worcestershire sauce

4 tbs brandy

 

Garnish

225 g hungarian or dry-cured bacon, rolled into roles

Fresh herbs for decoration: Thyme, Rosemary,Parsley.

 

Method

Place oven shelf 1/3rd up from the bottom, so that turkey sits in center of oven.

Pre-heat oven 220.C/425.F. if cooking straight away. (1/4 hour beforehand is enough.)

Preparation of turkey:

1. Remove turkey from plastic wrapping. Remove Giblets ( Neck, liver, stomach,) from cavity and wash thoroughly under the running tap. Place giblets in saucepan, together with vegetables, cover with water and simmer for one hour. Reserve for gravy.

2.Wash turkey thoroughly, remove any lingering feathers and leave to drain. Pat dry with kitchen paper and place on large wooden board.

 

Preparation of Butter

1. In a mixing bowl cream softened butter with a wooden spoon.

2. Add finely chopped thyme and lemon zest.

3. Season well and add 1 tbs  of Canadian maple syrup, followed by 1 tbs of Kentucky Bourbon.

4. Chill mixture in refrigerator for 15 minutes.

5. At the cavity end, place your fingers under the skin either side of the breast bone and carefully separate the skin from the flesh. Spread most of the flavored butter over the breast, keeping a little to rub over turkey and inside main cavity.

6. Place onion, lemon and thyme in cavity.

7. At this point if you are also stuffing your turkey, place half the stuffing in the neck  and pin down and the other half in the main cavity and sew up with trussing string. See photographs. ( Greek Chestnut Stuffing will soon be featuring for Christmas!)

8. Truss turkey into a nice shape, using a large cook’s trussing needle, 10-15 cms long and trussing string. See photographs and link below…

https://whatscookinginjaneskitchen.wordpress.com/2012/04/22/how-to-truss-a-chicken/

9. Weigh turkey to calculate cooking time. ( Times given above.)

10. Rub over generously with salt, freshly ground pepper and drizzle generously with olive oil. Place turkey breast downwards in tin, or on ‘Trivet’ in tin and cover loosely with tin foil. ( No foil underneath.)

 

Turkey Cooking:

1. Pre- heat oven 15 minutes before beginning cooking at 220.C/425.F.

Cook turkey for 20 minutes per 450g plus 15 minutes.

After 35 minutes, turn down oven to 180.C/350.F

Make sure the turkey is gently bubbling always, if not turn heat up a little.

2. One hour before cooking time is up, add par-boiled, ( bring potatoes to the boil, boil five minutes, take out of water, season and oil and place around turkey. ( If potatoes don’t fit cook in separate tray, but add some of the oil and juices from the turkey roasting tin.

*IMPORTANT : If at any time during cooking the roasting tin starts to dry, add a little stock or water.

BASTE THROUGH OUT, every half hour.

3. When there is 40 minutes cooking time left, take turkey out of oven. Remove foil and with two large forks turn turkey breast up. Baste well with the remaining Maple Syrup and Bourbon, mixed together with the turkey juices and return to the oven. At this point watch over it carefully, because it can easily burn and you want a golden uniform color!

4. To test that the turkey is cooked, stick a skewer into the thickest part of the turkey thigh and the juices should run clear. If they are at all red, place in oven, covered with foil for another ten minutes. Test again.

5. Lift Turkey onto platter and cover loosely with foil and leave to rest for 30 minutes somewhere warm! This is important as the turkey is much easier to carve when left to rest.

6. Place bacon rolls under grill and grill on both sides until crisp. Place round turkey and garnish with fresh herbs.

N.B. I usually carve the turkey before the guests arrive. This takes at least 20 minutes, but is well worth it as it is much easier to serve. I drizzle the turkey with the turkey juices and cover with tin foil and keep warm in the oven, 50.C. This gives you time to serve out your vegetable too, make the gravy and get the kitchen tidy!

 

To make gravy :

Pour off fat from roasting tin. Mix together in bowl liquid ingredients. Place roasting tin on medium heat on stove. Using a whisk add 1 tbs flour to absorb any fat. Cook until flour becomes frothy, 2-3 minutes, add rest of ingredients stirring continuously until it thickens. Dilute with a little giblet stock. Sauce should cover the back of a spoon in thickness. Boil for two minutes for alcohol to evaporate and flour to thoroughly cook. Taste and pass through sieve into gravy boat.

 

Bourbon And Canadian Maple Syrup Roast Turkey ©

 

Gather your ingredients together.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Unwrap turkey from plastic wrapping, remove ‘Giblets’ from inside cavity and wash thoroughly. Reserve neck

liver and stomach for gravy, discard rest. ( I keep liver for Chestnut stuffing at Christmas, recipe coming up.)

 

 

 

Bourbon And Canadian Maple Syrup Roast Turkey ©

 

Add onion, carrot and celery and cover with water. Simmer for one hours and use as stock for gravy.

Bourbon And Canadian Maple Syrup Roast Turkey ©

 

Remove  lingering feathers using a sharp knife.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Cream softened butter and add thyme, bourbon and maple syrup

Bourbon And Canadian Maple Syrup Roast Turkey ©

The bourbon and maple syrup get absorbed into the butter slowly.

Bourbon And Canadian Maple Syrup Roast Turkey ©

 

Cream together and place in refrigerator for 15 minutes.

Bourbon And Canadian Maple Syrup Roast Turkey ©

From the large cavity end of your turkey carefully separate the skin from the flesh either side of the breast bone, as far as your fingers will reach.

Bourbon And Canadian Maple Syrup Roast Turkey ©

The further you reach the more the butter will keep the turkey breast moist.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Remove your butter mixture from the refrigerator and press  1/2 the cold butter down the breast, reserving the rest to rub in the cavity and over the outside.

Bourbon And Canadian Maple Syrup Roast Turkey ©

In the main cavity place salt and pepper, some remaining better, your peeled onion, lemon halves and thyme sprigs. Now add half your stuffing, if using, keep the other half for the front.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Begin trussing your turkey by sewing up the main cavity.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Sew all the way round until completely closed. Take plenty of flesh, so it doesn’t break open during cooking. ( Here I have stuffed my turkey with Greek Chestnut Stuffing, recipe coming up!)

Bourbon And Canadian Maple Syrup Roast Turkey ©

Now tie the legs together with the bottom.

Taking a new long piece of trussing string, double thickness, pass the needle right through your turkey, just under the thigh.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Then pass it back again and pull both ends tight. This pulls the turkey into a nice plump compact shape.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Tie a tight knot.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Now using your thumb, turn the turkey wings under the bird.

Bourbon And Canadian Maple Syrup Roast Turkey ©

 

Push until they are trapped underneath.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Turn your turkey upside down, pull out the neck flap and stuff.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Press the stuffing well down and fill up to neck bone.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Then neatly turn flap over and secure with a couple of stitches!

Bourbon And Canadian Maple Syrup Roast Turkey ©

Now re-thread your needle and push through wings.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Using a little kitchen paper to help, pull needle through and then thread back again.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Tie securely.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Here you have a nice compact, trussed, turkey!

Bourbon And Canadian Maple Syrup Roast Turkey ©

Spread with the rest of the butter mixture.

Bourbon And Canadian Maple Syrup Roast Turkey ©

Top and bottom. The underside was rather wet and the butter had difficulty in sticking, despite drying the skin off!!!!

Bourbon And Canadian Maple Syrup Roast Turkey ©

Place upside down on trivet. Breast downwards, it keeps a lot more moist this way. Drizzle generously with olive oil. Add stock during cooking if the oven tray starts to dry out.

Bourbon And Canadian Maple Syrup Roast Turkey ©

 

Cover loosely with tin foil. This you remove during the last 40 minutes of cooking, when you turn your turkey over to go golden. Be very careful, because the maple syrup can cause it to burn easily.

Baste every 30 minutes.

 

Bourbon And Canadian Maple Syrup Roast Turkey ©

 

White meat.

Roast potatoes. Drizzle with a little oil from the roasting just before serving, it makes them nice and shiny.

These are the soft kind of roast potatoes. The Crispy English kind, need to be par-boiled, fluffed up with a fork and roasted separately in pre-heated fat, perfect when you have two ovens! Or do them while your Turkey is resting.

Bourbon And Canadian Maple Syrup Roast Turkey ©

For your bacon rolls, role them up and thread them on a skewer.

 

Bourbon And Canadian Maple Syrup Roast Turkey ©

Place under the grill.

Bacon Rolls ©

Yummy!!! Good Luck!

 

 

 

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