Maple Tamari Glazed Roast Turkey in Parts
10
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy FreeCourse
Main CourseMain Ingredient
PoultryOccasion
HolidaysIngredients
- 1 12 – 14 pound turkey
- ½ cup olive oil or melted butter dairy-free if needed
- ½ cup pure maple syrup
- ⅓ cup San-J Tamari Soy Sauce*
- 6 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme leaves
- 1 teaspoon black pepper
- 2 large onions sliced into rounds
- 1 orange sliced
- 6 cloves garlic smashed
- 4 sprigs fresh rosemary
- 1 cup low-sodium gluten-free chicken broth
Directions
Cut the turkey into parts:
- Let turkey sit at room temperature for 1 hour. Place the turkey breast-side up on a cutting board.
- Pull one leg away from the body and slice through the skin between the breast and drumstick. Bend the leg back until the thighbone pops out of the socket. Cut through the skin and joint to remove the leg completely. Repeat with the other leg.
- Pull a wing from the body and cut through the joints to remove it. Repeat with the other wing.
- Cut downward through the rib cage to remove the breast from the backbone, keeping the breast in one piece.
- Preheat oven to 375°F.
Prepare the glaze:
- In a bowl, whisk together olive oil, maple syrup, San-J No Soy Tamari, minced garlic, chopped rosemary, thyme, and black pepper.
Roast:
- Line the bottom of a large roasting pan with onion slices, orange slices, smashed garlic cloves, and rosemary sprigs to form a vegetable “rack.” Pour in 1 cup of chicken broth. Lay the turkey parts on top of the vegetables, skin-side up.
- Brush turkey pieces generously with the glaze. Place in the oven and roast, basting every 15 minutes with pan juices and more glaze.
- Start checking the breast after 45 minutes. Remove once it reaches 165°F in the thickest part. Transfer breast and wings to a baking sheet and cover with foil.
- Continue cooking the legs and thighs until they reach 165°F, which may take 10–20 minutes longer.
- In many cases, the breast will be perfect at about 1 hour 15 minutes, while the legs finish around 1½ hours.
- Once all the turkey parts are cooked, tent loosely with foil and let rest for 30 minutes before carving. Serve with extra glaze and pan juices.
*NOTE: To make this gluten-free dish also soy-free, swap San-J Tamari Soy Sauce with San-J No Soy Tamari.
