Filed Under: Dinner, Food, Holiday, holiday-cooking, main-dish, Recipe, Thanksgiving, Turkey

Roast Turkey with Pastis Sauce

A fragrant and scrumptious turkey for Thanksgiving or any fancy fall dinner.

December 10th, 2015

Cooked with a basting of mustard and maple syrup, then served with a liquorice-flavoured sauce, this is one delicious bird.
Servings
8
Ingredients
  • TURKEY
  • 1 turkey, about 11 lb (5 kg)
  • 5 tsp (25 ml) table salt
  • 1 tbsp (15 ml) whole-grain mustard
  • 1 tbsp (15 ml) maple syrup
  • 1 large cauliflower, cut into large florets
  • 3 red, yellow or orange* bell peppers, seeded and cut into strips
  • 1 onion, thinly sliced
  • SAUCE
  • 4 cups (1 litre) low-sodium chicken broth
  • 1 tbsp (15 ml) cornstarch
  • 2 shallots, coarsely chopped
  • 2 tbsp (30 ml) butter
  • 2 tbsp (30 ml) pastis (or other anise-flavoured liqueur)
  • 2 tbsp (30 ml) flat-leaf parsley, chopped
  • *NOTE: Try to avoid green bell peppers as they taste slightly more bitter.
Directions
  1. 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.

  2. With the rack in the lowest position, preheat the oven to 350°F (180°C).

  3. 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.

  4. 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.

  5. SAUCE:In a bowl, dissolve the cornstarch in the broth.

  6. 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.

  7. Serve the turkey with the vegetables and other sides. Drizzle with the sauce.

Roast Turkey with Pastis Sauce

Leave a Reply

Your email address will not be published.

Close