Maple butter-glazed turkey with caramelised leek, sage and prosciutto stuffing
Time: 5 hrs Serves: 12
COOK’ S NOTE
If the turkey is browning too fast, cover it with foil. Also, watch the water and add more to the roasting pan if it dries out.
• 7kg whole turkey
• 80g butter
• ¾ cup( 180ml) pure maple syrup
Stuffing
• 1 tbs olive oil
• 6 slices prosciutto, chopped
• 50g butter
• 2 large leeks, trimmed, thickly sliced
• 3 garlic cloves, minced
1. For the stuffing, heat the oil in a large frying pan over medium-high heat. Add the prosciutto. Cook, stirring, for 2 – 3 minutes or until browned. Transfer to a large bowl. Melt the butter in the same pan over low heat. Cook the leek, stirring occasionally, for 10 minutes or until softened. Add the garlic and sugar. Cook, stirring, for 2 – 3 minutes, or until caramelised. Add mixture to prosciutto. Stir in breadcrumbs, lemon zest and juice, sage and egg. Season with salt
and pepper.
2. Preheat the oven to 180 º C( 160 º C
fan-forced). Remove and discard the turkey neck. Using paper towels, pat the turkey dry, including the cavity. Loosely fill neck and main cavity with stuffing, securing the skin with toothpicks to enclose. Tie the legs together with unwaxed kitchen string and tuck the wings under the turkey. Place the turkey on a wire rack in a roasting pan. Add
2 cups water to the pan.
3. Melt the butter and maple syrup
together in a small saucepan over
• 1 tbs brown sugar
• 3 cups panko breadcrumbs
• 2 tsp finely grated lemon zest
• 2 tbs lemon juice
• 2 tbs shredded fresh sage
• 1 egg, lightly beaten
Gravy
• ¼ cup plain flour
• ½ cup( 125ml) dry white wine
• 2½ cups( 625ml) chicken stock
medium heat. Bring to a simmer. Remove from heat. Spoon some of the maple mixture over the turkey and coat all over. Season with salt and pepper. Cover the turkey with baking paper, then foil. Roast for 3 hours. Remove foil and baking paper. Roast for a further 1½ hours, basting often with remaining maple mixture, until the turkey is golden and its juices run clear when the thigh is pierced with a skewer. Carefully transfer the turkey to a tray and cover loosely
with foil to rest.
4. For the gravy, strain the pan juices
into a jug, skim the fat and return 2 tbs of the juices to the pan. Heat over medium-high heat. Sprinkle flour over the mixture and cook, stirring, for 2 minutes or until thick and bubbling. Add the wine, stirring until combined. Gradually stir in the stock and the remaining reserved pan juices. Bring to the boil, stirring constantly, until gravy
thickens. Season with pepper.
5. Serve the turkey with gravy. >
COSTCO CONNECTION NOV / DEC 2025 | 29