Turkey with Molasses Glaze
A tantalizing glaze of molasses and soy sauce gives this whole, stuffed turkey a rich mahogany sheen.
1 (16-pound) whole turkey
Salt and freshly ground pepper to taste
1 recipe your favorite stuffing
2 tablespoons molasses
2 tablespoons 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 soufflé 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 16 servings.
Recipe and photograph provided courtesy of Shady Brook Farms. Copyright Anthony Dias Blue -- Thanksgiving Dinner, HarperCollins, 1990.