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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