The turkey is a classic symbol of the holiday -- and a centerpiece for the holiday dinner table.
Basting the bird with a glaze in the final stage of roasting will accentuate its appearance -- and enhance its flavor.
* Protect the turkey from overbrowning by creating a foil tent that shields the whole bird. Remove the foil tent when the basting begins, usually 20 to 60 minutes before the turkey is done.
* Enhance the turkey's color and flavor by coating the turkey with the glaze every 10 to 15 minutes.
* Pay careful attention to the wings and drumsticks to prevent overbrowning while basting. If overbrowning occurs, cover the areas with foil and baste only during the final 10 minutes of roasting.
Apricot Rosemary Glaze
2/3 cup apricot preserves
1/3 cup apricot nectar (available in canned fruit aisle)
2 green onions, diced
1 teaspoon dried rosemary, crumbled
1 teaspoon Dijon or prepared mustard
Combine all ingredients in a small saucepan. Cook over low heat, stirring frequently. Simmer three minutes; set aside.
Protect the turkey from overbrowning by creating a foil tent that shields the whole bird during roasting. During the last 20 minutes of roasting, remove foil tent from turkey. With pastry brush, coat turkey generously with glaze every 10 minutes until turkey tests done.
Maple Ginger Glaze
1 cup maple syrup
1 tablespoon fresh ginger or 1 teaspoon ground ginger
1/2 teaspoon ground allspice
Whisk together all ingredients in a small bowl; set aside.
Protect the turkey from overbrowning by creating a foil tent that shields the whole bird during roasting. During last hour of roasting, remove foil tent from turkey. With pastry brush, coat turkey generously with glaze every 15 minutes until turkey tests done.
Turkey Glaze and Sauce
1 cup pure maple syrup
3/4 cup applejack or Calvados, divided
2 tablespoons unsalted butter
3 medium-size Granny Smith apples, peeled, cored and sliced into wedges
2 cups poultry stock
1 cup Ginger butter (recipe follows)
Combine maple syrup and one-quarter-cup applejack. Frequently baste the turkey with this mixture until it tests done.
For the sauce, in a large skillet over high heat, melt the butter, then add the apples and saute for three minutes. Add the stock; reduce by three-fourths, about 10 minutes. Add applejack; cook until the sauce is thickened enough to coat the back of a spoon, about three minutes. Whisk in the ginger butter. Remove to a metal bowl and continue whisking for one minute before serving. Transfer to a sauceboat and serve with turkey.
1/2 cup peeled and diced fresh ginger
1/2 cup sugar
3/4 cup water
12 tablespoons (1 1/2 sticks) unsalted butter
In a small saucepan, combine the ginger, sugar and water. Bring to a simmer over medium heat; cook until tender, about 30 minutes. Transfer to a blender; puree until smooth. Strain through a medium sieve.
With mixer, in a small bowl, beat the butter until light. Add the ginger puree; combine well. This can be made up to three days in advance, and stored, covered, in the refrigerator.