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Maple Cider Roasted Turkey with Cherry Compote

Maple Cider Roasted Turkey with Cherry Compote

Ingredients (8-10 servings)

  • 2 cups apple cider
  • 1/2 cup maple syrup
  • 1 tblsp chopped fresh thyme, plus 2 sprigs
  • 1 tblsp chopped fresh rosemary, plus 2 sprigs
  • 1/2 cup butter, room temperature
  • 1 (10-pound) fresh turkey, giblets and neck removed, cleaned and well-dried with paper towels inside and out
  • Salt and freshly ground pepper, to taste
  • salt & pepper
  • 1 medium onion, quartered
  • 1 head garlic, halved
  • 2 bay leaves

Cherry Compote

  • 1/2 cup plus 1 tblsp apple cider
  • 1 (16-ounce) package frozen cherries
  • 1 tsp mustard powder
  • 2 tblsp maple syrup
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 tsp cornstarch
  • 1 tblsp cider vinegar


  1. Boil apple cider and maple syrup in a heavy, large saucepan over medium-high heat until reduced to ½ cup, or for about 20 to 30 minutes. Remove from heat, and mix in chopped thyme and rosemary. Whisk in butter. Cover and refrigerate until cool, for about 2 hours.
  2. Adjust rack to lowest position and preheat oven to 325° F.
  3. Rub salt and pepper inside the breast cavity and stuff the herb sprigs, onion, garlic, and bay leaves inside. Set bird on a roasting rack in a roasting pan breast side up. Loosen breast skin and brush generously with half the butter mixture under and over the skin. Season with kosher salt and pepper. Tent the bird with foil and roast for 2 hours. Remove the foil and baste with the remaining butter mixture. Increase oven temperature to 425° F and continue to roast about 45 minutes longer or until an instant read thermometer registers 170° F in the thigh of the bird.
  4. To make the cherry compote: Place ½ cup apple cider, cherries, mustard powder, maple syrup, cinnamon stick and cloves in a medium saucepan. Simmer until sauce starts to reduce. Combine 1 tablespoon of apple cider with cornstarch, then stir into cherry sauce. Simmer until slightly thickened. Stir in cider vinegar. Cool. 
  5. Remove turkey from the oven, tent with foil and set aside to rest for about 15 minutes before carving.

It’s a match made in heaven. Turkey and real maple syrup. This holiday favorite is elevated to new heights when treated to a glaze of maple and cider. For Thanksgiving — or anytime of year — treat your friends and family to a classic meal along with this delicious cherry compote, redefined with the splendid taste of real maple syrup.

Source : Fédération des producteurs acéricoles du Québec

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