1. Defrost turkey completely. Preheat oven to 325°F. 2. Prepare desired stuffing (about 5-7 cups for this size turkey); set aside. 3. Remove any innards (kidney's, neck etc), and excess fat from the neck or chest cavity then rinse thoughroughly with cool water; pat dry. 4. Combine the butter, orange juice, maple syrup, thyme, salt & pepper in a microwave safe bowl. Heat to melt (30-60 seconds). 5. Stuff chest cavity loosely and secure skin flap by making a small hole just big enough to strech over the leg bones. If the skin flap has been removed, don't worry, the turkey will be tented with foil. 6. Set turkey in roasting pan (i didn't use a roasting rack but you can if you like!) Pour in 1 cup broth and 1 cup water. 7. Using a baster, inject some maple butter under the breast skin until a bubble forms. Push the bubble around a bit to spread it out. 8. Baste the turkey with more maple butter and set aside any extra. 9. Put on middle rack of oven, uncovered, for the first 30 minutes. At that time baste and cover tukey with a foil tent and continue to baste every 30 minutes. 10. After 2 hours of cooking add veggies, bay leaves and garlic around the turkey. Add additional cup of brothand any extra maple butter. Again, continue basting every 30 minutes. 11. This size turkey should take about 4 hours to cook. During last 30 minutes, remove foil to let skin crisp up. 12. You'll know the turkey is done when the drumsticks move loosely in sockets and a temperature of 160 F is reached in the thickest part of the thigh. 13. Set turkey on carving board and refoil, let rest for 30 minutes before carving. ---------------------------------------------------------------------------
Nutrition
Ingredients
