Maple Bacon Glazed Turkey Recipe
Remove turkey from refrigerator 1 hour before roasting. Remove from packaging. Remove neck and giblets. Pat turkey dry with paper towels. Tie ends of drumsticks together with butcher's twine to secure.
Whisk maple syrup, mustard, chili powder, 2 tsp salt and 2 tsp black pepper in a medium bowl. Let stand, covered, at room temperature at least 30 minutes to allow flavours to meld.
Position rack in bottom third of oven, then preheat to 425°F.
Toss carrots, celery, onions, shallots and garlic in a large roasting pan. Place a roasting rack on top. Arrange turkey, breast-side-up, on rack. Lay bacon strips all over top of turkey.
Roast turkey, 45 minutes.
Pour one carton broth into a medium saucepan set over low to keep warm. Reduce oven temperature to 350°F. Baste turkey with 2 cups warm chicken broth. Continue roasting, basting with remaining warm broth halfway, until an instant-read thermometer inserted into thickest part of thigh reads 155°F, about 1 more hour.
Remove bacon from turkey. Baste turkey with maple glaze. Continue roasting, basting with maple glaze every 10 minutes, until an instant-read thermometer inserted into thickest part of thigh reads 180°F, about 20 more minutes. Transfer turkey from pan to a rimmed baking sheet. Tent loosely with foil and let rest at least 45 minutes before carving.
For the gravy: Meanwhile, strain pan drippings into a bowl and discard vegetables (or serve them with turkey). Add enough chicken broth from remaining carton to bring total liquid to 6 cups. Melt butter in a medium saucepan set over medium. Sprinkle over flour, remaining 1 tsp salt and remaining 1 tsp black pepper. Whisk until light golden brown, about 4 minutes. Slowly whisk in drippings mixture. Bring to a boil. Whisk until gravy thickens, about 10 minutes. Stir in herbs.
To serve, reheat remaining broth in a saucepan set over low. Remove legs and wings from turkey, then remove dark meat and shred. Remove breasts and cut crosswise into 1-in thick slices. Place meat on a platter and ladle some of warm broth overtop. Serve with hot gravy.
TIP: Maple glaze can be made up to 2 days in advance and refrigerated, covered, until ready to use.
TIP: Reserve bacon to use in sandwiches, or re-heat for breakfast.
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Last updated: June 30th, 2021
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