Monday, November 9, 2020

BROWN SUGAR MAPLE GLAZED TURKEY


 



BROWN SUGAR MAPLE GLAZED TURKEY






Drizzle your Thanksgiving turkey with a sweet and savory blend of maple syrup, Dijon mustard, and fresh thyme - the frosting makes for a super tasty bird.

Ingredients

  • 1 tablespoon of softened butter
  • 4 lbs boneless turkey breast

Dry brine:

  • 1 teaspoon of sugar
  • 1/2 teaspoon garlic powder
  • 1 tablespoon of black pepper
  • Sprig of fresh rosemary
  • 1 tablespoon of salt
  • 1 teaspoon of smoked paprika

Basting sauce:

  • 1 tablespoon of melted butter
  • 1/4 cup maple syrup
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon of Sriracha sauce (optional)

Instructions

First, in a small bowl, combine the salt, pepper, sugar, paprika and garlic powder. Sprinkle turkey all over with dry brine, patting to adhere. Arrange the turkey breast on a sprig of rosemary in a container and let cool, uncovered, for 12 hours.

Then, preheat the oven to 450 ° F. Shake off the excess dry brine from the turkey breast and discard the rosemary. Rub the turkey with butter. Arrange the turkey on a wire rack on a rimmed baking sheet (or a roasting pan for the whole turkey).

Reduce oven heat to 350 ° F and roast turkey breast until browned all over, about 40 minutes. (See note 1 below for whole turkey ingredients and directions.)

While the turkey cooks: In a microwave-safe bowl, add the brown sugar, maple syrup, soy sauce, butter, Sriracha sauce (optional) and paprika. Cook for 2 minutes over high heat.

After 40 minutes of roasting, begin basting every 10 minutes (roast another 20 minutes and / or until breast temperature reaches 165 ° F in the thickest part).

When roasting is complete, remove the turkey from the oven and lightly cover it with foil. Let the turkey rest for 20 minutes before slicing. Happy Cooking Time.

Notes

For a 12 pound turkey:

12 lbs turkey 3 tbsp butter, softened dry brine: 4 tbsp kosher salt 4 tbsp black pepper 1 tbsp sugar 1 tbsp smoked paprika 2 tbsp garlic powder Sprig of rosemary fresh basting sauce: 1/2 cup brown sugar 1/2 cup maple syrup 2 tablespoons soy sauce 2 tablespoons melted butter 1 teaspoon smoked paprika

Allow 13 minutes of cooking time for each pound of turkey if it is vacuum roasted and 15 minutes per pound if you have stuffed it.

Preheat your oven to 450 ° F, then lower the temperature to 350 ° F when you put the turkey in the oven.

The turkey is done when it registers a minimum of 165 ° F in the thickest part of the thigh.

When roasting is complete, remove the turkey from the oven and lightly cover it with foil. Let the turkey rest for 20 minutes before slicing.