Roasted Turkey with Maple-Salted Caramel Sauce

Ready In

255 min

Prep

15 min

Cook

240 min

Servings

10 - 12

Get ready to serve the most talked-about turkey of the year! This Roasted Turkey with Maple-Salted Caramel Sauce elevates the classic main course to new heights. Slow-roasted to guaranteed perfection, the turkey is incredibly juicy, but the real star is the velvety sauce. Made with rich pan drippings, pure maple syrup, and decadent sea salt caramel sauce, this savory-sweet glaze is a game-changer that will have everyone reaching for seconds!

A beautifully roasted turkey with golden-brown skin sits on a white platter garnished with rosemary. To the left is an orange mug of gravy, and to the right is a bottle of maple syrup and a spoon with caramel sauce.

Dinner

Ingredients

1 fresh or frozen turkey, thawed if necessary (about 12 to 14 pounds)
3 cans (14 ounces each) less-sodium chicken broth
1/4 cup Roche Bros. pure maple syrup
1/4 cup sea salt caramel sauce
1 tablespoon finely chopped fresh rosemary
1 teaspoon garlic powder
1.5 teaspoons salt
1/2 teaspoon ground black pepper
1 cup cornstarch

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 1/2 teaspoon salt mixture; sprinkle outside with remaining 2.5 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 sauce pot. 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 sauce pot; stir in syrup, caramel sauce and rosemary. Heat to a simmer over medium heat. In small bowl, whisk cornstarch and 1/4 cup water; whisk into broth mixture and heat to a boil, whisking constantly. Makes about 4 cups sauce.
Carve turkey; serve with sauce.