Maple glazed turkey with hasselback potatoes
- 200ml maple syrup
- 2 tbs brown sugar
- 60g unsalted butter
- 1 handful of sage leaves
- 5kg turkey
- 2 cups (500ml) chicken stock
- 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