Roasted Turkey with Maple Cranberry Glaze
8 tablespoons butter, softened
1 tablespoon House Seasoning (recipe below)
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 tablespoons minced garlic cloves
1 15-pound turkey
Stuffing, if desired
3 tablespoons butter
1 12-ounce bag cranberries
1/2 cup maple syrup
1/3 cup cranberry juice
2 teaspoons apple cider vinegar
1/3 cup apple cider
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup honey
In a small mixing bowl combine the butter, House Seasoning, parsley, shallots and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. If desired, stuff the turkey.
Roast for 18 minutes per pound (include stuffing weight). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers at 165 F and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.
Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool Reserve for turkey.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix all ingredients together.