| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Fresh lemon juice |
| 3/4 | c | Pure maple syrup |
| 1/2 | c | Corn oil |
| 6 | md | Shallots, thinly sliced |
| 6 | lg | Garlic cloves, thinly sliced |
| 4 | Fresh thyme sprigs | |
| 3 | Imported bay leaves | |
| 2 | ts | Finely grated lemon zest |
| 1 | ts | Freshly ground black pepper |
| 1 | 10-lb turkey |
INSTRUCTIONS
This recipe is from Bon Appetit's 1995 Thanksgiving issue. The full recipe includes a maple-pepper butter glaze that is piped under the skin and used as a baste during cooking. I skipped all that and only followed the marinade part of the recipe, then roasted the bird as normal. The marinade gave a nice flavor to the turkey and won me a lot of praise. Combine all the ingredients except the turkey in a sturdy 2 gallon plastic bag. Add the turkey to the bag, squeeze out as much air as possible and seal the bag. Distribute the marinade evenly over and inside the turkey. Set the turkey, breast side down, in a bowl in the rfrigerator and marinate for 24 hours, turning occasionally. Wipe the shallots and garlic from the turkey before cooking and pat dry. Roast as normal. Strained marinade can be used in the gravy if desired. Posted to EAT-L Digest 28 October 96 Date: Tue, 29 Oct 1996 09:41:00 PST From: Brenda Pittsley <brendap@CORBIS.COM>
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