Left Continue shopping
Your Order

You have no items in your cart

Best sellers
Maple glazed turkey with hasselback potatoes

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  


Preheat oven to 180°C fan-forced.  


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


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


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.  


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.  


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