Stuffed Roast Turkey with Honey & Beet Glaze
This Thanksgiving, enjoy a succulent roast turkey that’s stuffed and glazed to perfection.
STUFFED ROAST TURKEY WITH HONEY & BEET GLAZE
MAKES 8 TO 12 SERVINGS HANDS-ON TIME 1 HOUR TOTAL TIME 18 HOURS
Brined Turkey
6 cups boiling water
1 cup pickling salt
3/4 cup packed brown sugar
1/2 cup pickling spices
4 cloves garlic, crushed 3 sprigs fresh rosemary
6 sage leaves
10 cups ice water
1 whole turkey (about 5 kg) Millet & Sage Stuffing (recipe, page 91) Honey & Beet Glaze
1 cup liquid honey
1/2 cup beet juice
1/2 cup salted butter, cubed
2 tbsp soy sauce
1 clove garlic, finely chopped
Brined Turkey In large saucepan of boiling water, add salt, brown sugar and spices; stir until salt is dissolved. Remove from heat and add garlic, rosemary and sage. Let cool slightly.
In large stockpot (large enough to hold whole turkey) or in very large resealable plastic bag placed in cooler or bucket, combine brine liquid and ice water. Let cool completely, about 1 hour.
Remove neck and giblets from turkey (discard or reserve for another use). Place turkey in brine, cover and refrigerate for 12 hours. Honey & Beet Glaze In small saucepan, combine honey, beet juice, butter, soy sauce and garlic. Bring to a boil. Remove saucepan from heat and stir until butter is melted. Filter through sieve placed over bowl. Discard garlic and clumps. Refrigerate and set aside. (Make-ahead: Can be stored in airtight container and refrigerated overnight.) Preheat oven to 350°F. Pour 1 cup water into bottom of large roasting pan; set aside. Remove turkey from brine, rinse and pat dry with paper towels; discard brine. Loosely pack cavity of turkey with Millet & Sage Stuffing. Tie legs together with butcher’s twine. Secure wings on back using small skewers, if desired. Place turkey, breast side up, on greased rack in roasting pan; brush with 1/4 cup Honey & Beet Glaze. Roast, brushing turkey with 1/4 cup glaze every 30 minutes (cover with foil if browning too quickly), until instant-read thermometer inserted in thickest part of breast reads 180°F, about 3 1/2 to 4 hours. Transfer turkey to serving platter. Loosely tent turkey with foil; let stand 20 minutes before carving. Serve with White Wine Gravy and Garlic Roasted Brussels Sprouts
(see recipes, page 91).
PER EACH OF 12 SERVINGS (INCLUDING MILLET & SAGE STUFFING) about 350 cal, 31 g pro, 12 g total fat (6 g sat. fat), 29 g carb (3 g dietary fibre, 7 g sugar), 110 mg chol, 350 mg sodium, 2.1 mg iron.