Black Pepper & Maple Roast Turkey

Name: Black Pepper & Maple Roast Turkey
Ingredients: 1 soy sauce; tamari or soy sauce; 2 low-sodium chicken or turkey broth; 1 to-whole turkey, thawed if frozen; vegetable oil or unsalted butter, as needed; 8 stick) unsalted butter, at room temperature; 1 kosher salt, plus more for seasoning; kosher salt; coarsely ground black pepper; 1/4 all-purpose flour; 1 1/4 plus maple syrup, divided; 1 1/2 up to low-sodium chicken or turkey broth, as needed; 1 1/2 coarsely ground black pepper, plus more for seasoning

0 mins

Total time

0

Serving

13

Ingredients

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Ingredients

soy sauce

tamari or soy sauce

low-sodium chicken or turkey broth

to-whole turkey, thawed if frozen

vegetable oil or unsalted butter, as needed

stick) unsalted butter, at room temperature

kosher salt, plus more for seasoning

kosher salt

coarsely ground black pepper

¹⁄₄

all-purpose flour

1¹⁄₄

plus maple syrup, divided

1¹⁄₂

up to low-sodium chicken or turkey broth, as needed

1¹⁄₂

coarsely ground black pepper, plus more for seasoning

Directions

Step 1

Roast the turkey: Arrange a rack in the lower third of the oven, remove any racks above it, and heat to 450°F. Have a roasting pan fitted with a roasting rack ready. (If you don't have a roasting rack, crumple up a few sheets of aluminum foil and place them on the bottom of a regular or disposable roasting pan.)

Step 2

Remove the turkey's neck and giblets, or save for another use. Pat the cavity and the outside of the turkey dry with paper towels and place breast-side up on a cutting board or rimmed baking sheet. Loosen the skin on the breast and the legs by gently sliding your hand between the meat and the skin and separating it without tearing it. Distribute the butter evenly under the loosened skin. Season the outside and cavity of the turkey generously with salt and pepper.

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