Maple-Glazed Turkey
Recipe from Diabetic Living

Take your choice of a boneless turkey roast, a whole turkey, or a bone-in turkey breast. The grilling directions for each cut are given here.



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Servings: 16 to 18
Prep Time: 20 mins
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Ingredients
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    1   clove 
    garlic, minced
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    1   tablespoon 
    snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    pepper
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    3/4  cup 
    orange juice
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    1   tablespoon 
    cornstarch
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    1/2  cup 
    maple syrup
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    1   teaspoon 
    finely shredded orange peel
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    1  2 1/2 - 3 1/2 pound 
    boneless turkey roast
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    2   tablespoons 
    butter, melted
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Directions
1.
In a small bowl combine garlic, marjoram, salt, and pepper; set aside. For glaze, in a small saucepan stir together the orange juice and cornstarch; 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 2-1/2 hours or until thermometer registers 165 degrees 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.) Makes 16 to 18 servings.
Variation
  • 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-percent-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 2-1/2 to 3 hours or until thermometer registers 180 degrees F. Brush with glaze the last 30 minutes of grilling. Bring any remaining glaze to boil; pass with turkey.
Variation
  • 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 1-3/4 to 2-1/4 hours or until thermometer registers 170 degrees F, brushing with glaze the last 30 minutes of grilling. Bring any remaining glaze to boil; pass with turkey.
Nutrition information
Per Serving: cal. (kcal) 272, Fat, total (g) 8, chol. (mg) 141, sat. fat (g) 3, carb. (g) 9, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 0, sugar (g) 6, pro. (g) 38, sodium (mg) 127, Other Carb () 0.5, Lean Meat () 5.5, Fat () 1, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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