Maple and Bacon Roast Turkey
Presented by:
- Serves 12 to 16
- Prep time 25 minutes
- Cook time 5 hours 30 minutes
Nutrition facts
Per serving : Calories 459, Protein 45 g, Fat 19 g, Carbohydrates 25 g, Fibre 4 g, Iron 1 mg, Calcium 79 mg, Sodium 1,059 mg
Maple and Bacon Roast Turkey
Ingredients
- 1 Exceldor “Freezer to Oven” turkey, 5 to 6 kg (about 11 to 13¼ lb)
- 1 large onion, thinly sliced
- 4 carrots, cut into sections
- 2 parsnips, cut into sections
- 10 to 12 small creamer potatoes, cut in half
- 250 ml (1 cup) chicken stock
Maple and Bacon Butter
- 125 ml (1/2 cup) melted butter
- 6 slices bacon, cooked and crumbled
- 45 ml (3 tbsp) maple syrup
- Salt and pepper to taste
Gravy
- 80 ml (1/3 cup) white wine
- 10 ml (2 tsp) Dijon mustard
- 60 ml (1/4 cup) flour
- 15 ml (1 tbsp) butter
- Salt and pepper to taste
Preparation
- Place butter, bacon, and maple syrup in a food processor. Mix until evenly blended. Add salt and pepper.
- Preheat oven to 180°C (350°F).
- Remove frozen turkey from bag and place in a roasting pan. Brush turkey with maple and bacon butter.
- Add onion, carrots, parsnips, and potatoes to roasting pan. Pour in chicken broth.
- Cover and bake for 4 hours, basting turkey with cooking juice every hour.
- Remove lid and insert a cooking thermometer in centre of one turkey thigh (without touching bone). Continue cooking for 1 to 2 hours, until thermometer reads 85°C (185°F).
- Remove turkey from roasting pan. Transfer cooking juice to a saucepan. Add wine and bring to a boil.
- Whisk in mustard, flour, and butter. Add salt and pepper. Simmer over low heat for 5 to 8 minutes.
- Serve turkey with gravy and vegetables.
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