Roast Turkey with Pastis Sauce
Roast Turkey with Pastis Sauce
Ingredients
- 1 turkey, about 11 lb (5 kg)
- 5 tsp table salt
- 1 tbsp (15 ml) whole-grain mustard
- 1 tbsp (15 ml) maple syrup
- 1 large cauliflower, cut into large florets
- 3 bell peppers, seeded and cut into strips
- 1 onion, thinly sliced
- 1 tbsp cornstarch
- 4 cups (1 litre) low-sodium chicken broth
- 2 shallots, coarsely chopped
- 2 tbsp butter
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (30 ml) pastis (or other anise-flavoured liqueur)
- 2 tbsp flat-leaf parsley, chopped
Instructions
- Place the turkey, breast side up, in a large glass dish. Rub the inside cavity of the turkey with 3 tsp of the salt. Sprinkle the remaining salt on the breasts and thighs of the turkey. Cover with plastic wrap and refrigerate for 3 days.
- With the rack in the lowest position, preheat the oven to 350°F (180°C).
- In a bowl, combine the mustard and maple syrup. In a large roasting pan, place the turkey, breast side up. Pat the skin of the turkey dry with paper towels. Brush with the mustard and maple syrup mixture.
- Bake for 1 hour and 30 minutes. Increase the oven temperature to 400°F (200°C). Place the vegetables around the turkey. Continue cooking for about 1 hour or until a meat thermometer inserted into the thigh without touching the bone reads 180°F (82°C). Transfer the turkey to a serving platter and let rest, uncovered, for about 30 minutes.
Roast Turkey with Pastis Sauce