Maple Glazed Turkey
1/2 cup maple syrup
1/4 cup orange juice
1 12- to 15-pound turkey, rinsed and dried well
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
4 tablespoons butter, softened
1/2 cup dry vermouth
1/2 cup chicken broth
Chestnut Fig Stuffing*
Cider-Roasted Vegetables**
Chestnut Fig Stuffing*
5 cups day-old multigrain or whole-wheat bread, cut into 1/2 inch cubes
5 cups day-old white bread, cut into 1/2-inch cubes
2 7.4-ounce jars dried chestnuts (2 cups), chopped
1 cup dried figs, chopped
2 tablespoons olive oil
1 medium onion, finely chopped (1 cup)
2 stalks celery, finely chopped (1 1/2 cups)
1 cup chicken stock or broth
1 teaspoon fresh thyme leaves
2 eggs, lightly beaten
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
In a large bowl, combine the bread, chestnuts, and figs; cover and set aside. In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally. Add the chicken stock and thyme, heat to a boil, and remove from heat. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate the stock and bread separately.)
Add the stock to the bread mixture, along with the eggs, salt, and pepper. Toss to combine. Place in a baking dish and cover with aluminum foil. Bake with the turkey during the first hour of cooking. Let rest at room temperature while the turkey continues to roast. If desired, warm in the oven for
10 minutes before serving.
Cider-Roasted Vegetables**
1 1/2 pounds beets (1 bunch), peeled and cut into wedges
1 1/2 pounds parsnips, peeled and cut into 2-inch chunks
1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 pound shiitake or cremini mushrooms, cleaned and stemmed
Preparation
Heat oven to 450º F. Place the vegetables in two small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.
Yields 8 servings
Heat oven to 450º F. In a small bowl, combine the maple syrup and orange
juice to make a glaze; set aside.
Place the turkey in a large metal roasting pan, breast-side down. Rub the
turkey with half the oil and sprinkle with half the salt and pepper. Turn
the turkey over and carefully separate the skin from the breast.
Combine the thyme, sage, and butter and spread it under the skin. Tie the
legs together with cooking twine. Rub the surface of the turkey with the
remaining oil and sprinkle with the remaining salt and pepper. (The recipe
can be prepared to this point up to 1 day ahead; cover and keep
refrigerated.)
Place the turkey and the Chestnut-Fig Stuffing in the oven. After 30
minutes, pour the orange-maple glaze over the turkey and cover loosely with
aluminum foil. Continue roasting, basting with the pan drippings every 30
minutes. Roast the turkey for 1 1/2 to 2 hours or until a thermometer
inserted into the thigh registers 165º F. Remove the stuffing after 1 hour
and set aside. Put the Cider-Roasted Vegetables in the oven.
Remove the turkey from the roasting pan and let rest, covered, for 15
minutes. Pour off the excess fat from the pan, add the vermouth, and cook
over medium heat on the stovetop until the liquid is reduced by half, about
2 minutes. Add the chicken broth and simmer until thickened, 4 to 5 minutes.
Carve the turkey, serve, and pass the pan gravy.