The sweet maple flavor comes through even in the breast meat. After about two hours of roasting, you may start to see a caramelized color. That’s when I cover the bird loosely with foil while it finishes cooking. The meat will stay tender and juicy.
—Suzanne Anctil, Aldergrove, BC
Prep: 10 min. Bake: 3 hours + standing Makes: 24 servings
1 turkey (12 to 14 lbs.)
1 cup maple syrup
3/4 cup whole-berry cranberry sauce
1/4 cup finely chopped walnuts
1. Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. In a small bowl, combine the maple syrup, cranberry sauce and walnuts. Pour over turkey.
2. Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170° to 175°, basting occasionally with pan drippings, 3 to 31/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
5 oz. cooked turkey: 320 cal., 13g fat (4g sat. fat), 123mg chol., 93mg sod., 12g carb. (10g sugars, 0 fiber), 36g pro.