Thanksgiving is one of my favorite holidays. I love the casualness of it all. Planning the table scape, gathering in the kitchen with family and friends to make the festive meal. Toasting to the many blessings bestowed upon us. Dessert and games after dinner and of course Leftovers. This year is not going to be the typical Thanksgiving at our house. We will be following Covid guidelines and staying put! Since I will not be cooking the traditional meal this leaves friends and family on their own to tackle the Turkey and dinner - which has brought about a lot of questions this week. How do you make your mashed potatoes and can you send me your recipe for the sweet potatoes, How do you make the gravy? And the most asked question… What goes in that amazing maple syrup glaze that you put on the turkey!!!
Well everyone, Here it is!!! (P.S. - This is the same glaze I use for lambchops at Easter!)
Maple and Horseradish Glaze
1 cup dark Pure maple Syrup
½ cup Orange Juice
2 heaping tablespoons Dijon Mustard
2 Heaping Tablespoons prepared Horseradish, Drained
1 Tablespoon Chile Powder
Kosher salt and ground pepper to taste
In a medium mixing bowl, Whisk the maple syrup, orange juice, mustard, horseradish and chile powder. Season with salt and pepper to taste. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. ( usually do this the night before, cover it and put it in the fridge and let it come to room temperature before I’m ready to use it – Hey we have enough to do on Thanksgiving!!!). Roast your turkey and when your turkey reaches 155 degrees. (Use a Meat thermometer and insert it into the thigh of the Turkey.) Using a basting brush, begin basting your turkey every 5 to 10 minutes until you have used all the glaze and your turkey is a golden brown. The internal temperature of your turkey will be 165 degrees when cooked.
An added bonus is that the drippings from the glaze adds a wonderful flavor to your gravy.
Happy Thanksgiving Everyone!!
Enjoy!!!!
