Makes 10 servings
The sweet and savory bites of glazed turkey are just the upgrade Thanksgiving dinner needed! Simply omit the walnuts for a nut-free dish, and thicken the pan sauce with a corn starch slurry for a gluten-free option.
Ingredients
- 1 turkey (about 15 lb)
- 1/2 cup (8 tablespoons; 4 oz) unsalted butter, melted
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 10 shallots, thinly sliced
- 8 cloves garlic, thinly sliced
- 10 sprigs thyme
- 4 cups chicken stock
Glaze
- 2 cups walnuts, finely chopped
- 1 1/3 cups maple syrup
- 1/4 cup red wine vinegar
Sauce
- 4 tablespoons butter
- 4 tbsp all-purpose flour
- 1/2 cup red wine vinegar
Directions
- Preheat the oven to 450°F.
- Rub the turkey all over with the butter and season it inside and out with salt and pepper. Place about a quarter of the shallots, garlic, and thyme in the cavity of the turkey. Add the remaining shallots, garlic, and thyme to the pan, set the turkey on top, and roast for 30 minutes. Turn the oven down to 350°F.
- Roast, basting occasionally with the drippings that accumulate in the bottom of the pan, for about 3 hours.
- Meanwhile, make the glaze: In a small bowl, combine the walnuts, maple syrup, and vinegar.
- Add the stock to the roasting pan, brush the turkey with the glaze. and return the turkey to the oven. Continue roasting, brushing the turkey with the glaze every 10 minutes or so, until an instant-read thermometer inserted in the thickest part of the thigh registers 180°F, about one hour more. Transfer the turkey to a platter to rest; reserve the roasting pan.
- In a small saucepan, melt the butter, whisk in the flour, and cook, whisking frequently, over low heat for a minute or 2, until the mixture is lightly golden. Strain the pan juices from the roasting pan into the pan and stir the sauce over medium-heat until it is smooth and slightly thickened. Let it simmer gently for 5 minutes, stirring frequently. Add the vinegar and stir to combine. Season the sauce with salt and pepper to taste.
- Carve the turkey and serve on a heated platter accompanied by the sauce.
