Roasted Turkey with Maple-Salted Caramel Sauce

Recipe by: Roche Bros

Servings

Prep time

15 minutes

Cook time

240 minutes

Calories

514 kcal

Ingredients

Adjust oven rack to lowest position; preheat oven to 450°. In small bowl, whisk salt, garlic powder and pepper. Makes about 3 tablespoons salt mixture.
Remove giblets, liver and neck from turkey cavity; place in large deep roasting pan and place roasting rack on top. Place turkey, breast side up, on rack in pan and sprinkle inside of cavity with ½ teaspoon salt mixture; sprinkle outside with remaining 2½ teaspoons salt mixture and roast 30 minutes or until browned.
reduce oven temperature to 225°; tent turkey loosely with aluminum foil. Roast turkey 3 hours 15 minutes or until juices run clear and internal temperature reaches 160° in thickest part of thigh. Transfer turkey to cutting board; loosely tent with foil and let stand 30 minutes. (Internal temperature will rise to 165° upon standing.)
Remove rack from roasting pan. With spoon, skim excess fat from drippings, transfer drippings mixture to large saucepot. Add broth and heat to a simmer over medium heat; simmer 15 minutes, stirring occasionally. Strain broth mixture through fine-mesh strainer into measuring cup and discard solids. Add broth mixture back to saucepot; stir in syrup, caramel sauce and rosemary. Heat to a simmer over medium heat. In small bowl, whisk cornstarch and ¼ cup water; whisk into broth mixture and heat to a boil, whisking constantly. Makes about 4 cups sauce.
Carve turkey; serve with sauce.