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Maple glazed turkey with hasselback potatoes

Maple glazed turkey with hasselback potatoes

Serves 6-8  


  • 200ml maple syrup 
  • 2 tbs brown sugar  
  • 60g unsalted butter  
  • 1 handful of sage leaves  
  • 5kg turkey  
  • 2 cups (500ml) chicken stock  

Hasselback potatoes  

  • 2kg desiree potatoes  
  • 1/2 (125ml) extra virgin olive oil  
  • 1 bunch thyme  
  • 1 lemon, sliced  
  • 200g unsalted butter, roughly chopped  


Step 1

Preheat oven to 180°C fan-forced.  

Rinse turkey and pat dry with paper towel. Tie the legs together with kitchen string.  


Step 2

In a small saucepan, place maple syrup, sugar, butter and sage over medium heat until sugar has dissolved and the butter has melted.  

Step 3

Place turkey into a large deep roasting pan, pour chicken stock into the tray. Baste turkey with maple glaze, season with salt and cover with baking paper and foil tightly. Roast turkey for 1 hour and 30 minutes. Glazing every 30 minutes.  

Step 4

Remove baking paper and foil from the turkey and reduce oven temperature to 160°C and continue to cook for a further 1 hour basting every 15 minutes or until cooked through and caramelized.  

Step 5

Meanwhile to make the hasselback potatoes, place 1 potato, cut-side down, on a board and make thin, evenly spaced cuts, about two-thirds of the way through. Place in a large baking tray and repeat with remaining potatoes. Drizzle oil over the potatoes with thyme, lemon and butter. Season with salt and pepper and roast in the oven for 1 hour and 30 minutes or until potatoes are crispy.  


To serve slice turkey and serve alongside hasselback potatoes