Posted By Kimberly Turner on Nov 17, 2014 in American Food Recipes, Berries, Canadian Food Recipes, Christmas, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Ethnic Foods, Featured, Fruit, Fruit & Vegetables, Haskap, Holidays & Events, How To Cook, Main Dishes, Poultry & Fowl, Thanksgiving, Turkey | 0 comments

For an unusual Holiday turkey experience, I am pleased to share with you How to Roast Haskap Glazed Holiday Turkey!

Not only a conversation piece, but a gorgeous, crimson-colored, glazed turkey that’s juicy & tender with deliciously infused, crispy skin that’s full of haskap flavor.

Roasted Haskap Glazed Holiday Turkey:

This recipe makes use of Haskapa products:

For this recipe, I am using a 4 kg turkey, for which I prepared a lovely Haskap Rice Stuffing For Poultry using dried haskap berries.

Check out Haskapa for their amazing products made with the delicious haskap berry.

The turkey has been rinsed and pat dry, so butter will easily adhere to the skin, allowing the turkey to brown and crisp up well.

To keep my turkey as moist as possible, I roast it with the breast side down, which allows the juices to run into the breast meat.

Type: Entrée Recipe

Prep Time: 20 min
Roast Time: about 3 – 3 1/2 hrs
Rest Time: 5 – 10 min

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

one 4 kg turkey
2 – 3 heaping tbsp haskap jam – I used Haskapa Jam.
about 1 tbsp haskap juice – I used Haskapa Juice.
~ 1/4 cup butter – softened
sprinkling poultry seasoning
sprinkling salt
sprinkling pepper
sprinkling paprika
sprinkling gumbo file
sprinkling ground cayenne pepper
1/2 of a grapefruit, apple, orange, potato or lemon – as desired

Instructions:

Rinse turkey, inside and out, and with paper towels, thoroughly pat dry the entire turkey.
Set out your spices prior to stuffing and coating the turkey, and place your turkey on a baking sheet, while preparing it for roasting and stuffing, so the baking sheet catches any excess spices and bits of stuffing.
Season inside the turkey cavity before stuffing with the stuffing of your choice. First, rub salt inside the cavity, then add sprinklings of poultry seasoning, pepper, paprika, gumbo file, and cayenne pepper. Then, stuff the turkey, and block the cavity with the half of a grapefruit. Using a skewer, feed it through tail area, to hold the grapefruit in place.
Since I will be roasting the turkey with the breast side down, I season the outside of the turkey, beginning with the breast side up, by massaging the bird with butter and season with sprinklings of the turkey spices listed above.
Turn the turkey on to its breast in the roasting pan and massage butter into the backside, and season with the turkey spices listed above.
Place the turkey into a 475 – 500 degrees F oven for about 10 min or until browned up nicely, checking every few min to ascertain it is not getting burned.
When nicely browned, (this turkey took 25 min), baste the turkey with the drippings from the bottom of the roasting pan.
Place a loose aluminum foil tent coated with cooking spray over the turkey and continue to roast at 350 degrees F for about 3 hrs – about 20 min/lb for this 9 lb turkey.
Baste the turkey every 25 – 30 min during the roasting period.
- Note: The inside meat of the turkey should reach at least 165 degrees F.
When the turkey has cooked through to the desired temperature, turn off the oven heat, and keep the turkey warm and covered with the aluminum foil tent while you prepare the glaze for the outside of the turkey.
In a blender, combine glaze ingredients: Haskapa Jam & Haskapa Juice until well blended. Pour glaze mixture into a small bowl.
Using a basting brush, generously baste the turkey with the haskap glaze, making sure to get all reachable areas of the outside of the turkey.
Return the glazed turkey to the oven for about 5 min at 350 degrees F, or until the glaze has caramelized sufficiently.
Using two large-pronged forks, transfer the turkey from the roasting pan to a baking sheet or cutting board to rest covered under the aluminum foil tent, to retain its juices, which will take a few minutes while you make the gravy.

This gloriously beautiful turkey is a picture of glazed perfection, and ready to slice. I remove the crispy back skin first and set it aside so everyone gets some of that crispy goodness. Remove some of the tender back meat and place on a serving platter. Then remove the thigh and drumstick, which I separate, and repeat on the other side. Next, the wings are removed and added to the serving platter.

Once the stuffing is removed and transferred to a serving dish, along with the grapefruit, I flip the bird over to remove the remaining skin and slice the breast meat. The little bits of meat left on the carving tray are a great treat for the chef and helpers.

This Haskap Glazed Holiday Turkey met all of my expectations, the pan drippings were nice & brown, and perfect for my:

Haskap Mushroom Turkey Gravy

I always retain the carcass for soup, storing in a resealable plastic bag in the freezer until ready to use. Nothing goes to waste.

This show is brought to you by Haskapa:

Haskapa.com

I really hope you roast your next turkey following my instructions for How to Roast Haskap Glazed Holiday Turkey and enjoy your Thanksgiving or Christmas meal as much as we have.