Roast stuffed turkey with
a rich, shiny mahogany glaze from a simple basting mixture of
molasses and soy sauce.
Turkey
with Molasses Glaze
- 1 (16-pound) whole turkey
As needed salt and freshly ground pepper
1 recipe your favorite stuffing
2 tablespoons molasses
2 tablespoons lite soy sauce
- Rinse turkey inside and
out with cold water. Dry thoroughly with paper towels. Sprinkle
cavity with salt and pepper. Stuff loosely (with about 3/4 cup
of stuffing per pound of turkey) and close the opening with metal
skewers. (Place the leftover stuffing in a buttered souffle dish
and bake it alongside the turkey for the last hour of cooking
time.)
- Tie the legs together
and place turkey on a V-shaped rack in a large but shallow roasting
pan.
- Mix the molasses and soy
sauce in a small bowl. With a pastry brush, paint turkey with
the mixture, lifting it up to reach the underside. This method
makes the bird dark, very quickly, so loosely tent the turkey
with aluminum foil.
- Place turkey in the center
of the preheated 325°F (160°C) oven and roast, basting
occasionally with accumulated pan juices, until a thermometer
inserted into the thickest part of the thigh registers 180°F
(85°C) and juices run clear (about 4 to 4 1/4 hours).
- Transfer the turkey to
a platter or carving board and let rest for 20 minutes before
carving.
Makes 12 servings.
Click
here to watch step-by-step video for How to Carve a Turkey.
Recipe
and photograph provided
courtesy of Shady Brook Farms. Copyright Anthony Dias Blue --
Thanksgiving Dinner, HarperCollins, 1990.
