Katie Lee's Herb-Roasted Turkey with Maple-Orange Glaze
1 fresh turkey (12–14 lb.), rinsed and patted dry
3 tsp kosher salt
1½ tsp freshly ground black pepper
11 tbsp Herb Butter (see p. 340)
3 cups Spicy Cornbread Stuffing (see p. 340)
¾ cup maple syrup
¼ cup chicken stock
¼ cup orange juice
1 bay leaf
1 Preheat oven to 350°F. 2 Remove neck, giblets and gizzards from cavity and reserve for gravy, if desired. Season turkey with salt and pepper all over skin and inside cavity. Using fingers, gently lift skin and rub Herb Butter underneath. Stuff turkey with about a third of refrigerated Spicy Cornbread Stuffing mixture. Truss turkey, place onto a rack in a large roasting pan, and cook in oven for 3 to 3½ hours. 3 Meanwhile, in a small saucepan over low heat, combine maple syrup, chicken stock, orange juice and bay leaf. Bring to a very low simmer and remove from heat. Baste turkey every 30 minutes with maple-syrup mixture. 4 Turkey is done when a meat thermometer inserted into thickest part of thigh reads 170°F and juices run clear. If breasts or legs look as if they are cooking too rapidly, tent with foil. 5 Remove turkey from oven and tent with foil. Let rest 20 minutes. Transfer to a cutting board, carve and serve. Serves 8.
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