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Maple-Glazed Thanksgiving Turkey
gluten-free
primal
$0.81 per serving
1 likes
Ready in 45 minutes
12
thanksgiving,gluten-free,primal,gluten free,primal
side dish
Spoonacular Score: 33%
My notes:
If you have about 45 minutes to spend in the kitchen, Maple-Glazed Thanksgiving Turkey might be a super gluten free and primal recipe to try. This recipe serves 12 and costs 81 cents per serving. One portion of this dish contains roughly 8g of protein, 10g of fat, and a total of 158 calories. 1 person were impressed by this recipe. This recipe from Foodista requires onion, garlic, carrots, and celery. It works well as a side dish. It will be a hit at your Thanksgiving event. With a spoonacular score of 21%, this dish is rather bad. Try Thanksgiving Cupcakes – Turkey, Cranberry, and Maple, Maple-glazed Turkey, and Maple-Glazed Turkey for similar recipes.
Ingredients
113.5 g
0.5 cup
unsalted butter
62 ml
0.25 cup
fresh orange juice
80.5 ml
0.25 cup
natural maple syrup
0.5 tsps
0.5 tsps
black freshly cracked pepper
307.5 g
1.5 cups
canned chicken stock
113.5 g
0.5 cup
unsalted butter
62 ml
0.25 cup
fresh orange juice
80.5 ml
0.25 cup
natural maple syrup
0.5 tsps
0.5 tsps
black freshly cracked pepper
307.5 g
1.5 cups
canned chicken stock
Equipment
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: $0.82
Ingredient
14 inches turkey
½ cups unsalted butter
¼ cups fresh orange juice
¼ cups natural maple syrup
1 tablespoon fresh thyme
½ teaspoons black freshly cracked pepper
4 bay leaves
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
$0.38
$0.03
$0.08
$0.08
$0.60
$0.33
$0.32
$0.67
$4.07
$9.83
Nutritional Information
Quickview
157 Calories
7g Protein
10g Total Fat
9g Carbs
2% Health Score
Limit These
Calories
157k
Fat
10g
Saturated Fat
5g
Carbohydrates
9g
Sugar
5g
Cholesterol
35mg
Sodium
344mg
Get Enough Of These
Protein
7g
Vitamin A
2934IU
Manganese
0.28mg
Vitamin B2
0.15mg
Selenium
5µg
Vitamin C
6mg
Vitamin B6
0.15mg
Vitamin K
7µg
Phosphorus
64mg
Zinc
0.87mg
Vitamin B3
1mg
Potassium
190mg
Vitamin B12
0.31µg
Fiber
1g
Iron
0.66mg
Magnesium
14mg
Calcium
35mg
Folate
13µg
Vitamin E
0.45mg
Copper
0.05mg
Vitamin B1
0.04mg
Vitamin B5
0.15mg
Vitamin D
0.18µg
covered percent of daily need
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