Equipment
Ingredients
Turkey and Dry Brine
- 5500 g whole turkey, thawed, giblets removed
- 60 g kosher salt
- 15 g brown sugar
- 10 g black pepper, freshly ground
Herb Butter and Aromatics
- 115 g unsalted butter, softened to room temperature
- 10 g fresh sage, finely chopped
- 5 g fresh thyme, leaves picked from stems
- 1 garlic
- 1 yellow onion, quartered
- 1 lemon, halved
Savory Maple Corn Sauce
- 30 g unsalted butter
- 400 g sweet corn kernels, fresh or thawed from frozen
- 1 shallot, minced
- 2 garlic, minced
- 500 ml chicken stock, warmed
- 60 ml heavy cream
- 60 ml pure maple syrup
- 15 ml apple cider vinegar
Nutrition (per serving)
Method
Thoroughly pat the raw turkey dry with paper towels. In a small bowl, combine the kosher salt, brown sugar, and black pepper. Rub this mixture evenly over the entire exterior of the bird and inside the main cavity. Place the turkey breast-side up on a wire rack set in a roasting pan. Refrigerate uncovered for 24 hours.
Remove the turkey from the refrigerator 1 hour before roasting to take the chill off. In a bowl, mix the softened butter with the chopped sage and thyme. Gently separate the skin from the turkey breast using your fingers, and push the herb butter under the skin in an even layer. Stuff the cavity with the halved garlic head, quartered onion, and halved lemon.
Preheat the oven to 220C/425F. Place the roasting pan with the turkey on the lowest oven rack. Roast for 30 minutes to develop an initial deep brown color on the skin.
Reduce the oven temperature to 165C/325F. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers 74C/165F. This will take approximately 2.5 to 3 hours depending on the exact weight of the bird.
While the turkey roasts, prepare the sauce base. Melt 30g of unsalted butter in a medium saucepan over medium heat. Add the minced shallot, minced garlic, and sweet corn kernels. Sauté until the aromatics are softened and the corn turns bright yellow and fragrant, about 8 minutes.
Pour the warmed chicken stock into the saucepan with the corn. Bring to a gentle simmer, cover partially, and let cook until the corn is completely tender and the stock is infused with a sweet corn flavor.
Carefully transfer the hot corn and stock mixture to a high-speed blender. Puree on high speed until completely smooth. Pass the pureed mixture through a fine mesh strainer back into the saucepan, using the back of a ladle or spoon to press out as much liquid as possible. Discard the fibrous solids left in the strainer.
Place the strained corn sauce over low heat. Stir in the heavy cream, pure maple syrup, and apple cider vinegar. Whisk gently until heated through. Taste and season with additional salt or black pepper if needed, then keep warm.
Remove the fully cooked turkey from the oven. Transfer it to a cutting board, tent loosely with aluminum foil, and let it rest undisturbed for at least 45 minutes. Carve the turkey and serve immediately with the warm savory maple corn sauce.
Chef's Notes
- The 24-hour dry brine is the secret to a professional-quality roast. The salt alters the protein structures in the meat to retain more moisture, while also drying out the exterior skin for maximum crispiness.
- Using a corn emulsion instead of a traditional flour-based gravy offers a lighter, more vibrant flavor profile. The natural starches in the sweet corn act as a built-in thickener, providing a velvety mouthfeel.
- Do not skip the apple cider vinegar in the sauce. The acidity is crucial for cutting through the sweetness of the corn and maple syrup, elevating the sauce from a simple puree to a balanced, complex condiment.
- To maximize the umami of your turkey, you can capture the drippings from the roasting pan, degrease them, and whisk a few tablespoons into your finished corn sauce right before serving.
Storage
Refrigerator: 4 days — Store carved turkey meat and maple corn sauce in separate airtight containers.
Freezer: 3 months — Freeze meat and sauce separately. The corn sauce may separate when frozen and will need to be re-emulsified vigorously with a whisk while heating.
Reheating: Reheat turkey slices gently in a 150C/300F oven with a splash of chicken broth to prevent drying. Warm the sauce in a saucepan over low heat, stirring frequently.
