Maple and Old Bay Roast Turkey

Instructions

• 1Pat turkey dry inside and out with paper towel. Place the turkey on the broiling rack lined roasting pan.
• 2To start the marinade, place the butter, 1 cup (8 fl oz) chicken stock and the Old Bay Seasoning in a medium saucepan. Stir over medium heat, stirring occasionally until the butter has melted. Place the remaining 1 cup (8 fl oz) chicken stock, maple syrup, lemon juice and liquid smoke in a liquid measuring cup. Stir to combine.
• 3Pour the butter mixture through a fine sieve into the maple mixture and stir to combine. Cover and refrigerate half of the marinade for the gravy. Reserve the remaining half for injecting and basting.
• 4Whisk the marinade reserved for injecting and basting, to disperse the butter. Load the marinade into a marinade injector and slowly inject approximately 1 cup (8 fl oz) at multiple points and angles, into the breasts, thighs, legs and wings. Remaining amount will be used to baste the turkey as it cooks. Refrigerate until required.
• 5Brush the turkey all over with oil. Season the cavity with 1 teaspoon salt. Season the exterior of the turkey with the remaining salt. Refrigerate the turkey, uncovered, overnight.
• 6When ready to cook, insert the wire rack into position 8. Select Phase Cook for P1 and set the oven to Roast, Convection, 320°F, for 1 hour. Press Confirm for P2 and set the oven to Roast, No Fan, 320°F, for 30 minutes and press Start to preheat.
• 7Remove the turkey from the refrigerator, pour off any excess liquid from the cavity and roasting pan and discard. Pat dry with paper towel. Tuck the wing tips under breasts and truss the legs with kitchen twine.
• 8Remove the marinade reserved for basting from the refrigerator and warm to liquify. Whisk to mix well.
  Tip: The marinade can be warmed in a microwave at 30 second intervals or gently heated in a saucepan on the stovetop.
• 9Once preheated, place the turkey in the oven with the breast facing the right, and roast for 1 hour in P1. When there is 30 minutes remaining in P1, baste the turkey and rotate the pan. When the oven signals at the end of P1, baste again, rotate the pan and pour in ½ cup (4 fl oz) water. The oven will automatically switch to P2. When there is 15 minutes remaining in P2, baste the turkey all over one final time and return the pan to the oven with the breast facing the right.
• 10The turkey is ready when a meat thermometer inserted into the thickest part of the thigh, away from the bone reads 165°F. If not, roast it a little longer.
  Tip: The cooking time will vary depending on the shape, weight and size of your turkey. For best results, test for doneness 10 minutes before the end of the cook.
• 11Remove the turkey from oven and tent loosely with foil to keep warm. Rest for at least 1 hour before carving. Meanwhile, remove the marinade reserved for the gravy from the refrigerator and warm to liquify.
  Tip: Resting allows carryover cooking to finish the job, ensuring your turkey is fully and evenly cooked.
• 12When there is 5 minutes of resting time remaining, drain the resting juices from the turkey cavity into the roasting pan. Place the turkey on a carving board. Strain the pan juices through a fine sieve set over a liquid measuring cup and reserve.
• 13To make the gravy, combine the cornstarch and water in a small bowl and set aside. Place a medium saucepan over medium heat and add the maple syrup. Bring to a boil and reduce the heat to a simmer. Pour in the reserved pan juices and marinade and bring to a boil. Pour in cornstarch mixture and boil for 2 minutes. Reduce heat to low. Adjust the seasoning to your liking with salt, lemon juice and/or maple syrup. Keep warm.
• 14Remove and discard the kitchen twine from the turkey. Using a carving knife, remove the legs and thighs from the turkey and slice the breasts.
• 15Arrange the carved turkey pieces on a serving platter and serve the gravy alongside at the table. This showstopping centerpiece brings bold, savory-sweet flavor to your Thanksgiving feast. And it's well worth the wait!