Time: 4 hours 50 minutes
Complexity: average
Quantity: 1 turkey

Roasted Turkey with Spices - A Detailed Recipe.

Ingredients:

For the marinade:

• 5 liters of water
• 125 g coarse salt
• 3 tablespoons black peppercorns
• 1 tube cinnamon
• 1 tbsp. cumin
• 4 cloves
• 2 tbsp whole allspice
• 4 fruits star anise
• 2 tablespoons white mustard seeds
• 200 g of sugar
• 2 onions, cut into quarters
• 1 ginger root, peeled and cut into 6 slices
• 4 tablespoons maple syrup
• 4 tablespoons of honey
• 5 sprigs of parsley, chopped
• 1 orange juice

For the sauce:

• 75 g butter
• 3 tablespoons maple syrup

1 (4-5 kg) turkey

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, allspice, black pepper, cinnamon, caraway, carnation, star anise, mustard, mustard seed, onions, ginger root, maple syrup, honey, parsley, Oranges

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Preparation:

Step 1
• Prepare the marinade for the turkey: Pour 5 liters of water into a large container, add salt, peppercorns, cinnamon, cumin, cloves, allspice, star anise, mustard seeds, sugar, onion, ginger root, maple syrup, honey, parsley, orange juice, mix thoroughly to dissolve the salt and sugar.
Step 2
• Marinate the turkey: gut and wash the turkey, put it in the marinade, if turkey If the turkey is not completely submerged, add more water. Place the container with the turkey in a cool place for 1-2 days. Remove the turkey from the marinade 40-50 minutes before roasting and pat dry with a paper towel.
Step 3
• Prepare the sauce: melt the butter in a saucepan and add maple syrup, mix until smooth.
Step 4
• Prepare the turkey: Preheat the oven to 220°C (425°F). Rub the turkey with the sauce and place it in the bottom rack of the oven. Roast for 30 minutes, then reduce the temperature to 180°C (350°F) and continue roasting for 2.5-3 hours, basting occasionally with the sauce. To check for doneness, insert a knife between the body and leg; the juices should run clear. Remove the turkey from the oven and let it rest for 20 minutes.
  
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