Featured Recipe
Roast Turkey Apple Glaze
By Kate
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Whole turkey dry-brined with herbs and salt two days ahead. Roasted low and slow with aromatic apple and shallots. Glazed halfway with a syrupy honey cider mix. Sauce thickened with potato starch, enriched with seared shallots, cider vinegar, broth, and tamari adds depth. Cook by eye—breast skin turns crisp golden, juices run clear, thigh temp hits 80 C. Rest before carving to lock juices. Autumnal veggies optional, but roasted root veg or sautéed greens pair well. Substitutions include duck fat for butter, white miso for tamari, and pear for apple for subtle tweaks. Time buffers given, but rely on sight and feel.
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Prep:
45 min
Cook:
Total:
Serves:
8 servings
turkey
glaze
sauce
thanksgiving
autumn
Introduction
Dry brining transforms. Salt pulls in moisture then dissolves, reabsorbed to amplify. Crucial to have enough salt to penetrate thick bird but not so much it’s crusted salt block. Thyme freshened flavor; white pepper folds tones without harsh bite black pepper can sometimes add. Stuffing the cavity with apple and shallots releases steam and fruit sugars during roast, perfume fills kitchen — that caramelizing scent creeping past. Roast low 175 C allows even cooking, skin starts rendering fat slow, skin crackles golden but not burnt. Glaze mid roast seals moisture but adds sweet-savory layer; honey thickens, tamari deepens, cider refreshes. Sauce made with shallots sweated gentle, acidity balanced with vinegar, starch thickens to mirror turkey glaze’s sheen. Practical. Reliable. No fuss. Just techniques that… work.
Ingredients
Turkey
- 1 whole turkey 4.5 kg (9.9 lb) thawed if frozen
- 25 ml (1 2/3 tbsp) kosher salt
- 12 ml (2 1/2 tsp) chopped fresh thyme leaves
- 3 ml (1/2 tsp) ground white pepper
- 3 apples quartered unpeeled
- 2 shallots quartered
- 400 ml (1 2/3 cups) apple cider crisp and unsweetened
- 90 ml (6 tbsp) honey
- 75 ml (1/3 cup) cloudy apple juice
- 5 ml (1 tsp) tamari reduced sodium
- 15 ml (1 tbsp) potato starch
- 130 ml (1/2 cup plus 2 tbsp) cloudy apple juice
- 1 small shallot finely diced
- 20 ml (1 1/3 tbsp) duck fat or unsalted butter
- 25 ml (1 2/3 tbsp) apple cider vinegar
- 350 ml (1 1/2 cups) chicken broth low sodium
- 15 ml (1 tbsp) tamari reduced sodium
Glaze
Sauce
About the ingredients
Using a turkey just under 5 kg shortens cooking window but brining remains same; adjust roasting for smaller size, check temperature earlier. Honey chosen over maple syrup for glaze because it holds better heat and thickens without overpowering. Apple juice or cider must be unsweetened to control glaze consistency and sweetness. Replacing butter with duck fat adds luxurious mouthfeel and richer flavor in sauce, ideal if you want to riff on basics. Tamaris chosen over regular soy for reduced salt and smoother taste; can substitute with white miso dissolved in broth for umami but changes sauce texture. Quartering apples unpeeled keeps pectin helping natural glaze and moisture in cavity without mushy breakdown. Duck fat or butter for sauce fat content keeps richness from overtaking sharp vinegar bite. Potato starch used because it yields clearer, silkier sauce than corn starch which can cloud.
Method
Dry brining (48 h ahead)
- Remove giblets and neck from cavity. Pat bird dry inside and out with paper towels. Reserve giblets and neck for later stock or discard.
- Mix salt, thyme, and white pepper in small bowl thoroughly.
- Rub 20 ml of the seasoning inside cavity and the rest all over skin — breasts, legs, wings. Spread evenly but don’t overdo or skin turns too salty. Cover loosely with plastic wrap. Refrigerate uncovered if you want crisper skin. Let dry brine 48 hours minimum.
- Preheat oven to 175 C (350 F). Place rack on lowest shelf to avoid burning back of bird.
- Rinse off dry brine salt lightly if too crusty, then pat dry thoroughly again. Don’t skip drying; skin must be dry for browning.
- Place turkey breast side up on heavy roasting pan rack.
- Stuff cavity gently with apple quarters and shallots. Don’t pack tightly or impair air circulation inside.
- Tie legs with kitchen twine. Tuck wings under back so they don’t burn and bird cooks evenly.
- Scatter reserved neck and giblets loosely around bottom of pan. Pour apple cider into pan base so it simmers and adds moisture during roasting.
- Insert probe thermometer into thickest part of thigh without touching bone.
- Roast uncovered 1 hour 40 minutes. Check skin—should start turning golden, juices clear when pierced near leg.
- While turkey cooks, combine honey, apple juice, tamari in small saucepan. Bring to low boil. Reduce heat, simmer gently until syrup thickens slightly, about 5 minutes. Watch carefully to avoid burning sugar.
- Brush glaze evenly over turkey surface twice at 10-minute intervals during last 25 minutes of roasting.
- If juices near pan base nearly evaporate, add small amounts hot water or more cider to maintain moisture.
- Continue roasting until thermometer reads 80 C (176 F). Remove; tent loosely with foil. Rest 20 minutes to redistribute juices. Skin crisps more as it rests.
- Remove giblets and neck from pan. Pour pan juices through fine strainer into bowl, skim fat from top once cooled.
- Dissolve potato starch in 20 ml of apple juice until smooth slurry.
- In skillet over medium heat, melt duck fat or butter. Add finely chopped shallots. Sweat gently until translucent and fragrant, not browned.
- Deglaze pan with apple cider vinegar. Let reduce by half; sharp tang should linger.
- Add remaining apple juice and broth. Bring to boil, then lower heat.
- Whisk in tamari for umami. Slowly stir in starch slurry and continue whisking.
- Add strained pan juices from turkey. Simmer sauce gently until thickened and shiny, about 8 minutes. Stir frequently to prevent lumps or scorching.
- Taste. Adjust seasoning with pepper or more tamari — salt usually adequate from dry brine.
- Serve turkey carved thick slices, spoon sauce over. Autumn roasted roots or sautéed kale for contrast—rich, earthy, crisp.
- If no apple cider, use white grape juice for glaze; swap tamari for soy sauce but reduce quantity by 20%.
- Potato starch replaces corn starch—better gloss, less opaque.
- Dry brine ups moisture retention—skip if in rush but expect drier meat and pale skin.
- Use kitchen twine to hold legs and wings tightly—prevents uneven cooking and unattractive ragged edges.
- Resting is non-negotiable. Carve too early, juice runs out. Wait, it settles—moist slices.
- If skin browning too fast, tent loosely with foil halfway through.
- Pan juices thin? Reduce on stovetop rapidly but watch sugar content in glaze—can burn fast.
- If turkey internal temp overshoots, slice thick, serve immediately; meat still juicy if rested well.
Roast day
Sauce
Tips and alternatives
Technique Tips
Don’t rush drying bird after brine. A wet surface will steam not crisp. Lock in the seasoning with that final pat down. Oven temp low enough to break down connective tissue slowly—rests after roasting is critical. Thermometer deep in thigh—not breast—bones conduct heat differently, leg temp = safe doneness gauge. Glazing boosts color, flavor; apply twice so glaze builds layers not burn sugars. Sauce depends on sweating shallots slowly—burnt mince ruins flavor. Deglaze hard and reduce acid sharpness but don’t over reduce or sauce turns too tart. When thickening, add slurry slowly stirring constantly to avoid gluey, grainy texture. If sauce overly thick, thin with broth. Last seasoning tweak should balance sweet, sour, salt, umami. Rest turkey uncovered in warm spot but tented with foil if drafts. Carve after rest; juices trapped, not lost on platter. If pan juices watery, simmer to concentrate before adding to sauce. Avoid including giblets in sauce directly; they add bitterness unless first seared and skimmed.
Chef's Notes
- 💡 Drying bird after brine key. Too wet, skin won't crisp. One last pat down crucial. Oven temperature makes them juicy but not burnt. Low heat, slow cook. Monitor closely.
- 💡 Internal temp matters; thickest part of thigh checks doneness. Don’t touch bone. Aim for 80 C. Juiciness to follow when resting. Tent with foil helps skin stay crispy.
- 💡 Glazing boosts flavor; apply halfway through roasting. Twice applied, not burned. Watch closely for sugar's dance. If skin over-browning, tent loosely during cook. Avoid mistakes.
- 💡 Cider choice matters; unsweetened only. Honey works better in heat, better than maple syrup. Duck fat instead of butter? Richer flavor in sauce. Worth trying.
- 💡 If pan juices watery? Reduce on stovetop fast. But don't burn sugars. Thinning sauce? Add broth slowly. Adjust seasoning always before serving. Sweet versus salty balance key.
