Glazed turkey recipe, with rich hints of sweetness in a crackling, crisp skin, by Diane Kochilas.
- 1 fresh or frozen and defrosted turkey (5-7 kilos/11-15lbs)
- 2 carrots
- 2 onions
- 3-4 garlic cloves
- 1 fennel bulb
- 3-6 tbsp butter (depending on the turkey’s size)
- Salt and pepper
- ½ cup Greek thyme or pine honey
- ¾ cup fresh, strained orange juice
- 2 tbsp grainy Dijon mustard
- 3 tbsp sweet Greek vinegar (there are various kinds, from currant or fig balsamic to an ancient recipe that’s been resuscitated, called oxymelo, literally “vinegar-honey”, you can also use a good quality balsamic) 1/2 cup melted butter, more if necessary
Preheat the oven to 350F/170C. Wash the turkey. Remove the giblets, which are usually in a small bag in the cavity.
Peel the carrots and the onions and cut in large pieces. Peel the garlic. Cut the fennel bulb in large pieces. Stuff the turkey’s cavity with all the above (this is not a stuffing but will give taste to the turkey while it’s cooking). Tie the turkey’s legs with string from a butcher so they don’t fall apart while roasting.
Place the turkey on a rack which will fit in a large dish. This way the juices will fall in the dish and the turkey will not swim in its own fat while cooking.
Melt the butter in a small dish and brush it on the turkey. Place it in the oven and brush or rub with extra butter and baste with some of its juices every half hour. Half way through cooking, begin the glazing using the desired glaze. Roast the turkey until tender and until juices run clear when the turkey is pierced, about 20 minutes a pound or until the internal temperature reaches 165F/74C.
All turkeys taste good when glazed while roasting. The glaze is delicious if made with something naturally sweet, such as honey, grape must or pomegranate syrup. I like to give my glaze a Greek touch. To make any of the above glazes, whisk everything together and glaze the turkey every 15 – 20 minutes during the last 1 ½ hours of roasting.