Makes 8 servings
Preheat oven to 475 degrees F with rack in the lower third of the oven. Rinse turkey and dry with paper towels. Sprinkle cavity with salt pepper and rosemary. Truss turkey, then rub the entire skin with butter.
Place turkey in a roasting pan and roast for 45 minutes, breast side up. Reduce temperature to 375 degrees. Combine syrup and 1/4 cup of bourbon, and baste turkey with it frequently. Cook until an instant meat thermometer inserted into the thickest part of the thigh reads 160 degrees, about 1-1/2 to 2 hours. (Start cooking your favorite stuffing about a half hour before the turkey is finished.) Transfer turkey to a heated serving platter.
In a medium saucepan, bring poultry stock to a simmer, cooking until reduced by three-quarters, about 10 minutes.
In a large skillet over high heat, melt butter for the sauce, add pears and sauté for 3 minutes. Add stock and the remaining 1/2 cup of bourbon, cooking until the sauce coats the back of a spoon, about 3 minutes. Whisk in the Maple-Ginger Butter. Remove to a metal bowl, and continue whisking for 1 minute to stabilize before serving. Transfer to a sauce boat. Serve the sauce and turkey immediately.
Nutrition details per serving: Roast Turkey with Maple
Percent of calories from fat—39%
Diabetic exchange—2 fruit, 3/4 fat.
Jimmy Schmidt's Cooking Class:
Seasonal Recipes from A Chef's Kitchen
By Jimmy Schmidt
$19.95 / Paper
Ten Speed Press
Publication Date: May 20, 1996
Reprinted with permission
This page created 1996; modified November 2006
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