December 10th, 2015
TURKEY: Place the turkey, breast side up, in a large glass dish. Rub the inside cavity of the turkey with 3 tsp (15 ml) of the salt. Sprinkle the remaining salt on the breasts and thighs of the turkey. Cover with plastic wrap and refrigerate for 3 hours.
With the rack in the lowest position, preheat the oven to 350°F (180°C).
In a bowl, combine the mustard and maple syrup. In a large roasting pan, place the turkey, breast side up. Pat the skin of the turkey dry with paper towels. Brush with the mustard and maple syrup mixture.
Bake for 1 hour and 30 minutes. Increase the oven temperature to 400°F (200°C). Place the vegetables around the turkey. Continue cooking for about 1 hour or until a meat thermometer inserted into the thigh without touching the bone reads 180°F (82°C). Transfer the turkey to a serving platter and let rest, uncovered, for about 30 minutes.
SAUCE:In a bowl, dissolve the cornstarch in the broth.
In a large skillet over medium heat, soften the shallots in the butter. Add the maple syrup and continue cooking for about 4 minutes or until it starts to caramelize. Deglaze with the pastis. Add the broth mixture and bring to a boil, whisking constantly. Reduce by half. Add the parsley.
Serve the turkey with the vegetables and other sides. Drizzle with the sauce.