Maple-Glazed Turkey

Maple-Glazed Turkey

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From: Diabetic Living Magazine

Whether you're having a boneless turkey roast, a whole turkey or a bone-in turkey breast, this grilled turkey recipe will work for you! We provide the different instructions for each cut of meat, but one thing is consistent in all three recipes—the delicious maple-orange glaze that will flavor your turkey as it cooks on the grill.

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup orange juice
  • 1 tablespoon cornstarch
  • ½ cup maple syrup
  • 1 teaspoon finely shredded orange peel
  • 1 (2½ to 3½ pound) boneless turkey roast
  • 2 tablespoons butter, melted

Preparation

  • Prep

  • Ready In

  1. Combine garlic, marjoram, salt and pepper in a small bowl; set aside. For glaze, stir together the orange juice and cornstarch in a small saucepan; add half of the seasoning mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup and orange peel; set aside.
  2. Brush the turkey roast with melted butter and rub with remaining seasoning mixture. Insert a meat thermometer near the center of the roast.
  3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the turkey roast directly on the grill rack over the pan. Cover; grill for 2 to 2½ hours or until thermometer registers 165°F. Add coals to maintain heat every 30 minutes. Brush with glaze the last 30 minutes of grilling. Remove meat from grill. Cover with foil; let stand for 15 minutes before carving. (The meats temperature will rise 5 degrees during standing.) Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
  • Variations: Maple-Orange Glazed Whole Turkey: Prepare as above, except use an (8 to 10 pound) whole turkey in place of the turkey roast. Remove the neck and giblets from the turkey. Skewer the neck skin to the back. Twist the wing tips under the back. Tuck the drumsticks under the band of skin across the tail or tie legs to tail with 100%-cotton string. Place the turkey, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the center of an inside thigh muscle without the thermometer touching the bone. Brush the turkey with butter and rub with remaining seasoning mixture. Grill for 2½ to 3 hours or until thermometer registers 180°F. Brush with glaze the last 30 minutes of grilling. Bring any remaining glaze to boil; pass with turkey.
  • Maple-Orange Glazed Turkey Breast: Prepare as above, except use a (4 to 6 pound) whole turkey breast in place of the whole turkey. Grill for 1¾ to 2¼ hours or until thermometer registers 170°F, brushing with glaze the last 30 minutes of grilling. Bring any remaining glaze to boil; pass with turkey.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 272 calories; 8 g fat(3 g sat); 0 fiber; 9 g carbohydrates; 38 g protein; 141 mg cholesterol; 6 g sugars; 127 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 5½ lean protein, 1 fat, 1 other carbohydrate

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