Best Maple Glazed Turkey Tenderloin With Almond Slivers Recipes

MAPLE ORANGE-GLAZED TURKEY ROAST

Steps:

• In a small bowl combine garlic, marjoram, salt, and pepper; set aside.
• For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir 1 minute more.
• Stir in maple syrup and orange peel; set aside.
• Brush the turkey roast with melted butter and rub with remaining seasoning mixture.
• Insert a meat thermometer near the center of the roast.
• For a charcoal grill, arrange medium-hot coals around a drip pan.
• Test for medium heat above the pan.
• Place the turkey roast directly on the grill rack over the pan.
• Cover; grill until thermometer registers 165°F Add coals to maintain heat every 30 minutes.
• Brush with glaze the last 30 minutes of grilling.
• Remove meat from grill.
• Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing).
• Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
• OR, use the oven @325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs). Follow glazing and standing directions above.

MAPLE-ROASTED TURKEY WITH SAGE BUTTER

Steps:

• Preheat the oven to 350 degrees F and remove the top rack of the oven.
• Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
• Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven.
• In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with gravy.