Roast Turkey with Fresh Thyme Rub and Maple Glaze

Prep Time: 20 Minutes Start to Finish: 4 Hours 20 Minutes 12 servings

1 Heat oven to 325°F. Discard giblets and neck, or reserve for another use. Rinse turkey inside and out with cold water; pat dry with paper towels.

2 Fold wings across back of turkey so tips are touching. If turkey doesn’t have an ovenproof plastic leg band holding legs together, tuck legs under band of skin at tail (if present); or tie legs together with kitchen string, then tie to tail if desired. Place turkey, breast side up, on rack in large roasting pan. Melt 1 tablespoon of the butter; brush over turkey.

3 In small bowl, mix thyme, salt, allspice, pepper and oil. Rub mixture over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone.

4 Roast uncovered 3 hours to 3 hours 45 minutes. After roasting about 2 hours, cut band of skin or remove tie holding legs, if desired, to allow insides of thighs to cook thoroughly and evenly. Place tent of foil loosely over turkey to prevent excessive browning.

5 Melt remaining 1 tablespoon butter; mix with syrup. Brush half of the mixture over turkey about 20 minutes before completely cooked. Brush again about 10 minutes before completely cooked.

6 Turkey is done when thermometer reads 165°F and legs move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving.

1 Serving: Calories 360; Total Fat 14g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 230mg; Sodium 430mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 57g Exchanges: 8 Very Lean Meat, 2 Fat Carbohydrate Choices: 0

Festive Touch Sprigs of fresh thyme make an easy yet pretty garnish around your bird. The fresh fragrance is a beautiful bonus! Rainier cherries and apricot slices are other pretty choices.

Doneness and Food Safety

For optimal food safety and even doneness, the USDA recommends cooking stuffing separately. However, if you choose to stuff poultry or game birds, it’s necessary to use an accurate food thermometer to make sure the center of the stuffing reaches a safe minimum temperature of 165°F. Cooking home-stuffed poultry or game birds is riskier than cooking those that are not stuffed. Even if the poultry or game bird itself has reached the safe minimum internal temperature of 165°F, the stuffing may not have reached the same temperature. Bacteria can survive in stuffing that has not reached 165°F, possibly resulting in foodborne illness. Do not stuff poultry or game birds that will be grilled, smoked, fried or microwaved because the center will never get hot enough to be safe.