So last year I spent forever pouring over my favorite magazines searching for new recipes to add to the holiday repertoire.  I found a delicious recipe from Martha Stewart for a succulent Maple Glazed Turkey.  Of course I can be a bit of a slacker in the kitchen.  I’m prone to a Rachel Ray style of cooking with dabs and splashes and no actual measurements.  Now here’s how the queen of home keeping Martha prepares Maple Glazed Turkey.  Below is my Martha-Simplified method.  

Inspired but not Tired Maple Glazed Turkey

Ingredients 

1 Turkey’s Big Breast (we don’t like dark meat in my family)

Salt

Pepper

Butter

100% Maple Syrup

A Turkey Bag (yes i can hear the shrieks of horror)

Foil

A roasting pan

An apron and some high heels (just for fun)

Prep:

Melt the butter and slather it all over the turkey.  Use a basting brush if you’re civilized–just rub it on if you’re a dirty girl!  Salt and pepper the entire bird (moderately).  Now comes the fun part.  Stick the turkey in the bag use foil balls to stick under the turkey outside of the bag so it sits evenly with it’s breasts high in the air.  Now stick your arm inside the bag (no I’m not kidding) pour on or brush on (again depends of your level of kitchen finesse) the maple syrup.  Coat the old bird heavily.  Seal up the bag.  ***Now if you’re not a bagger than just prep the bird the same way, cover your bird in foil and baste (that means coat with syrup again) 3 times during cooking.***  You can also use a whole bird and even stuff it!  Prepare according to my recipe and stuff and cook as you usually do!

Cooking:

I recommend you consult the tag on your bird as well as the time recommended on the cooking bags.  If the bag and the tag differ I usually choose the lowest temp and longest time.  Temp the bird with a meat thermometer before you pull it out.   Be sure the thermometer hits a meaty part (not bone or and open cavity) so no one in your family remembers this Thanksgiving as the the great Barfsgiving of 2007.  :) Don’t overcook the bird or it will be tougher than your Grandma’s toenails.  Remove bird from bag, drain juices, and allow to sit for several minutes before carving.

When this is done it will have a slightly crisp and sweet outer skin and delicious sweet moist meat on the inside.  This is the perfect Turkey for your Thanksgiving Dinner.  It can’t possibly be any easier than this inspired but not tired Maple glazed Turkey.