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Maple-Glazed Thanksgiving Turkey

 
One serving costs about $0.57

$0.57 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 thanksgiving,gluten-free,primal,gluten free,primal side dish
spoonacular Score:20%

Spoonacular Score: 20%

 

Maple-Glazed Thanksgiving Turkey could be just the gluten free and primal recipe you've been looking for. This recipe makes 12 servings with 121 calories, 2g of protein, and 8g of fat each. For 57 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. 1 person has tried and liked this recipe. It works well as a side dish. If you have kosher salt, natural maple syrup, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 16%. Try Thanksgiving Cupcakes – Turkey, Cranberry, and Maple, Maple-glazed Turkey, and Maple-glazed Turkey for similar recipes.

Ingredients

Servings:
14 inches
14 inches turkey
turkey
0.5 cup
0.5 cup unsalted butter
unsalted butter
0.25 cup
0.25 cup fresh orange juice
fresh orange juice
0.25 cup
0.25 cup maple syrup
maple syrup
1 Tbsp
1 Tbsp fresh thyme
fresh thyme
1 tsp
1 tsp kosher salt
kosher salt
0.5 tsps
0.5 tsps black pepper
black pepper
4
4  bay leaves
bay leaves
4 stalks
4 stalks celery
celery
1 large
1 large onion
onion
3
3  carrots
carrots
10 cloves
10 cloves garlic
garlic
1.5 cups
1.5 cups canned chicken stock
canned chicken stock
14 inches turkey
14 inches
turkey
0.5 cup unsalted butter
0.5 cup
unsalted butter
0.25 cup fresh orange juice
0.25 cup
fresh orange juice
0.25 cup maple syrup
0.25 cup
maple syrup
1 Tbsp fresh thyme
1 Tbsp
fresh thyme
1 tsp kosher salt
1 tsp
kosher salt
0.5 tsps black pepper
0.5 tsps
black pepper
4  bay leaves
4
bay leaves
4 stalks celery
4 stalks
celery
1 large onion
1 large
onion
3  carrots
3
carrots
10 cloves garlic
10 cloves
garlic
1.5 cups canned chicken stock
1.5 cups
canned chicken stock

Equipment

roasting pan
roasting pan
kitchen thermometer
kitchen thermometer
microwave
microwave
skewers
skewers
bowl
bowl
aluminum foil
aluminum foil
oven
oven
roasting pan
roasting pan
kitchen thermometer
kitchen thermometer
microwave
microwave
skewers
skewers
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

Preheat the oven to 350 F. If the stuffing was refrigerated, bring it to room temperature before putting it into the bird. Remove any innards from the turkey. Remove any excess fat from the neck or chest cavity and rinse the cavities thoroughly with cool water and pat dry. Season liberally with salt and black pepper. Combine the butter, orange juice, maple syrup, thyme, salt, and black pepper in a microwave-safe bowl. Heat to melt, about 60 seconds. Stuff the turkey lightly with your desired stuffing; do not pack it in. This size bird will accommodate about 7 cups total. If there is skin to pull together to cover the stuffing, secure it with skewers. If this skin has been trimmed off, cover the exposed stuffing with foil. Add bay leaves, chopped vegetables, garlic, and 1 cup of stock (or water) to the roasting pan. Place a roasting rack in the pan (one that is high enough to hold the turkey above the liquids). Brush the turkey liberally with the melted thyme butter and place on the rack, breast side down. Place the pan on the middle rack of the preheated oven to roast. Baste the turkey every 30 minutes with the thyme butter. After 1 hour, flip the turkey onto its back for the remaining cooking time. If any areas start to darken too quickly, cover lightly with foil. Continue to baste every 30 minutes. If the pan dries out, add additional stock or water. Never let the pan become dry. This size turkey will take about 4 hours to roast (about 20 minutes per pound). The turkey is done when a thermometer inserted in the thickest part of the thigh reads 160 F; the juices should run clear when you pierce the thigh. Remove the turkey from the pan and place it on a carving board. Tent the turkey loosely with foil and let rest for at least 30 minutes before carving. This gives you plenty of time to make the pan gravy.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.57
Ingredient
14 inches turkey
½ cups unsalted butter
¼ cups fresh orange juice
¼ cups maple syrup
1 tablespoon fresh thyme
½ teaspoons black pepper
4 bay leaves
4 stalks celery
1 large onion
3 carrots
10 cloves garlic
1.5 cups canned chicken stock
Price
$0.13
$0.97
$0.13
$2.05
$0.37
$0.03
$0.08
$0.60
$0.33
$0.32
$0.67
$1.16
$6.83

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
121k Calories
2g Protein
8g Total Fat
10g Carbs
2% Health Score
Limit These
Calories
121k
6%

Fat
8g
13%

  Saturated Fat
5g
31%

Carbohydrates
10g
3%

  Sugar
6g
7%

Cholesterol
23mg
8%

Sodium
263mg
11%

Get Enough Of These
Protein
2g
4%

Vitamin A
2887IU
58%

Manganese
0.27mg
14%

Vitamin B2
0.15mg
9%

Vitamin C
6mg
8%

Vitamin K
6µg
7%

Vitamin B6
0.12mg
6%

Potassium
182mg
5%

Vitamin B3
0.97mg
5%

Fiber
1g
4%

Folate
14µg
4%

Phosphorus
33mg
3%

Calcium
32mg
3%

Vitamin B1
0.05mg
3%

Selenium
1µg
3%

Magnesium
10mg
3%

Copper
0.05mg
3%

Vitamin E
0.38mg
3%

Iron
0.38mg
2%

Zinc
0.27mg
2%

Vitamin B5
0.15mg
2%

Vitamin D
0.15µg
1%

covered percent of daily need

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