Maple Dijon Turkey

  • 1 whole turkey, defrosted (8 to 10 lb)
  • 1 1/2 sticks butter, softened
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons ground sage
  • 3 tablespoons ground thyme
  • Salt to taste
  • 1 Jar Premium Maple Syrup
  • 1 Box Stove Top Stuffing, Corn bread
  • 2 Celery Stalks, Chopped
  • 1 Onion, Chopped
  • 2 10 oz Grey Poupon Dijon Mustard
  • Special equipment: brining bag or very large pot
  • Optional: Brine of your choice / Injection

14” Deep Dutch Oven = (12 Coals Below / Full ring above)

 

  1. Defrost turkey overnight. After defrosted, remove giblets and refrigerate them. Wash turkey inside and out thoroughly.
  2. Soak turkey in your choice of brine overnight. I personally use a 5 gallon bucket with ice and brine place plywood over it with a brick on it to keep it under.
  3. Take out and pat dry. Use an injector at this time if you wish.
  4. Massage the entire turkey with 1 stick of softened butter. Tie the legs together with cooking twine.
  5. Salt the bird thoroughly and pat on the sage, thyme and rosemary. I let the bird rest while I cook the giblets. (Giblets = In a small pot with onion and celery. I bring the pot to a boil then reduce to a simmer for 1 hour)
  6. I stuff my bird but I don’t make homemade stuffing. I use one box of Stove Top Corn Bread Stuffing. I cook a quarter of a chopped up onion and two chopped up celery in a half stick of butter. Once onion is translucent I add cut up pecans, the chopped giblets and dried cranberries to the pot and 1 ½ cups of the giblet water (Turkey Broth). Bring it to a boil, take it off the heat and mix in stuffing.
  7. Allow stuffing to cool completely before stuffing the bird in front and back. I place a ¼ stick of butter in the top and bottom cavity of the bird with the stuffing.
  8. I rub the bottom and the lower sides of the D.O. with butter and line the bottom with sliced onions. Place the turkey in breast side down.
  9. Pour the maple syrup in a bowl and continue to add Dijon Mustard until you can taste the bite of the mustard first before the sweetness of the syrup. Something you will have to try till you get the taste you like.
  10. Coat the turkey completely with this mixture.
  11. Cook it for 1 ½ hours to 2 hours. I like the white meat at 170 degrees and dark meat at 180 degrees.

My daughter is now 22 and will be leaving this year for college. So the wife and I are downsizing our Thanksgiving Feast. We liked this so much this will be our go to recipe for turkey. It was unbelievably moist and cooked in 1 hours and 18 minutes. The 10 lb  bird was a tight fit and the skin where it touched the top of the D.O. burned; however once we removed the skin we found the meat wasn’t damage at all. Might be better with an 8 lb bird.

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