Lining your baking pan with foil will make it easier to clean afterward.
Source: This recipe appears on p. 117 of Kosher by Design: Picture Perfect Food for the Holidays & Every Day, by Susie Fishbein. Used by permission of ArtScroll Mesorah Publications, Brooklyn NY.
- 1 (5-lb) boneless turkey roast with skin, tied
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried marjoram, crushed
- 1 tsp finely grated orange zest (optional)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup plus 2 Tbsp maple syrup (not pancake syrup)
- 1/4 cup orange juice
- 1/2 cup dry white wine
Place the turkey in the pan and roast for 1/2 hour. In a small bowl, combine the maple syrup and orange juice. Pour the maple syrup glaze over the turkey. Cover loosely with foil. Reduce the temperature to 350 F and continue to roast for another 1 1/2 hours or until it reaches an internal temperature of 165 F, basting occasionally.
Let turkey stand covered with foil for 15 minutes. (It will rise five degrees during standing time.) Meanwhile, pour the glaze from the turkey into a small pot. Add the wine; cook over medium heat on the stove top about 3 to 4 minutes or until the liquid is reduced by half. Pour the glaze over the turkey.
Yield: 8 to 10 servings.
