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TURKEY WITH MOLASSES-CRANBERRY GLAZE

DINDON LAQUE MELASSE HORIZ
Whole Poultry Roasts Oven Thanksgiving Holiday season
6 and more Portions
45 min Prepping
2h Cooking
Recipe Easy

Ingredients

TURKEY

  • 2 Spanish onions, cut into rings

MOLASSES-CRANBERRY GLAZE

  • 1½ cups (375 ml) unsweetened organic cranberry juice
  • ½ cup (125 ml) molasses
  • ½ tbsp. (7.5 ml) Dijon mustard
  • ½ tbsp. (7.5 ml) shaved ginger

ONION SAUCE

  • 1 tbsp. (15 ml) butter combined with 1 tbsp. (15 ml) flour
  • Salt and ground pepper

DRIED CRANBERRY MOSTARDA

  • 1½ cups (375 ml) dried cranberries
  • 1 sprig rosemary
  • ½ cup (125 ml) cider vinegar
  • ½ cup (125 ml) water
  • ½ cup (125 ml) sugar
  • 1 tbsp. (15 ml) mustard seed
  • 2 tsp. (10 ml) mustard powder

CELERIAC AND GARLIC PURÉE

  • 2 large celeriac, peeled and diced
  • 1 Spanish onion, thinly sliced
  • 1 garlic bulb, cloves peeled and crushed
  • 3 cups (750 ml) milk
  • ¼ cup (60 ml) butter
  • Salt and ground pepper

Directions

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Glaze

  1. Combine all glaze ingredients in a saucepan and reduce by one-half over medium heat. Strain and set aside.

Turkey

  1. Preheat oven to 350°F (180°C). Cut onion into roughly 1 cm slices and place at the bottom of a roasting pan. Remove frozen turkey from bag and place in the roasting pan on top of the onion. Cover and place in oven immediately. After 3 hours, insert a cooking thermometer into thickest part of drumstick without touching bone.
  2. Continue cooking until thermometer reaches 170°F (80°C). Brush with one-third of glaze, then return to oven for 10 minutes with lid off. Repeat twice. Internal temperature must reach 185°F (85°C). Click here to consult the cooking table for “Freezer to Oven” whole turkey.

Gravy

  1. Transfer pan drippings to a stand mixer. Beat until smooth. Heat in a saucepan. Thicken with flour and butter by whisking until boiling. Season.

Dried cranberry mostarda

  1. Combine all ingredients in a saucepan and simmer gently until liquid turns into a light syrup. Chill.
  2. Combine celeriac, onion, garlic, and milk in a saucepan and simmer until tender. Transfer solid ingredients to a stand mixer, add butter, and purée. Season.
  3. Spoon gravy over turkey, garnish with a little mostarda, and serve with celeriac purée.