Thanksgiving Turkey with Maple Syrup and Herbs

We like to roast or fry our turkeys for Thanksgiving!  Our prep is the same no matter which way we cook the turkey.  We love a caramelized maple turkey.  Even with kosher turkeys, we brine our birds overnight.  The meat is always moist and flavorful!

If you plan to use a brine start the night before.  HERE is a great brining recipe from Stupid Easy Paleo. Be sure to remove the neck and giblets before brining.


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Ingredients:
1 whole kosher turkey (14-16 lbs), brined overnight
1.5 c. grade b maple syrup
1 c. soy free earth balance or avocado oil
1 tsp salt if using avocado oil
For roasted turkeys, 6 TB fresh herbs chopped fine (I like sage, thyme, and chives)
3 cloves garlic
Salt and pepper

Instructions:
1. After removing turkey from the brine, be sure to thoroughly pat dry with paper towels including the cavity.
2. In a saucepan, melt and combine the maple syrup, oil, and salt.
3. Using a meat injector, gently inject all of the meaty areas of the turkey with the maple syrup mixture.  Do this slowly and be sure to get into as much of the meat as possible.

If you are frying your turkey, do not add too many herbs and garlic. They will burn!

4. For a roasted turkey, use your hands to do rub the herbs, garlic, salt and pepper all over the outside of the turkey and in the cavity as well.
-HERE are frying instructions.

For roasting your turkey
1. Preheat oven to 325 degrees F. Place rack in the lowest position of the oven. Position an aluminum foil tent over the turkey or roast in a covered pan.  I prefer the covered roasting pan.
2. Place turkey in the oven, and pour 2 cups bone stock (chicken, turkey, or beef) into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil or pan cover after 2 1/2 hours.
3. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165, about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving. ​Save your turkey carcass for making bone stock!