Maple syrup adds sweetness to roast turkey infused with savory fresh thyme.
whole turkey (12 lb), thawed if frozen
tablespoons chopped fresh thyme leaves
teaspoon ground allspice
tablespoons olive or vegetable oil
tablespoons butter or margarine
tablespoons real maple syrup or maple-flavored syrup
Fresh thyme sprigs, apricot slices and Rainier cherries, if desired
Heat oven to 325°F. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. On rack in shallow roasting pan, place turkey, breast side up.
In small bowl, mix thyme, salt, allspice, pepper and oil. Rub thyme mixture over turkey. Tuck legs under band of skin at tail (if present), or tie together with heavy string. Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone.
Roast uncovered 1 hour. When turkey begins to turn golden brown, place tent of heavy-duty foil over turkey. Roast 2 hours 30 minutes longer.
In small microwavable bowl, microwave butter on High 45 seconds or until melted. Stir in maple syrup.
Cut band of skin or remove tie holding legs to allow inside of thighs to cook through. Brush turkey with butter-syrup mixture; roast uncovered 20 to 30 minutes longer, brushing with butter-syrup mixture again after 10 minutes.
Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Garnish with thyme sprigs, apricot slices and cherries.
Real maple syrup is more expensive because it takes 20 gallons of maple sap to make one gallon of syrup! Less costly maple-flavored syrup is a blend of less- expensive syrup and pure maple syrup or flavoring.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.