Roasted Turkey with Maple Cranberry Glaze
By Paula Deen
- Prep time: 20 minutes
- Cook time: 20 minutes
- Servings: 20
- 8 tablespoons softened, plus 3 tablespoons butter
- 1 tablespoon Paula Deen's House Seasoning
- 2 tablespoons chopped fresh parsley
- 2 tablespoons minced shallots
- 2 tablespoons minced garlic cloves
- 1 (15 lb) turkey
- 1 (12 oz) bag cranberries
- 1/2 cup maple syrup
- 3/4 cup cranberry juice
- 2 teaspoons apple cider vinegar
- 3/4 cup apple cider
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Preheat oven to 375º.
In a small mixing bowl combine 8 tablespoons butter, House Seasoning, parsley, shallots and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.
Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165º. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.
Combine 3 tablespoons butter, cranberries, maple syrup, juice, vinegar, apple cider, brown sugar, salt and pepper in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.