صلصة شراب القيقب المدخّنة

American 15 Mins Prep · 180 Mins Cook

1. Preheat the oven to 180°C, gas mark 4.
2. Remove the giblets and neck from the turkey cavity and rinse the turkey inside and out with cold water. Pat it dry with paper towels. Tie the legs together and tuck the wings behind the turkey. Place the turkey on a rack placed inside a roasting tray. Rub the outside of the turkey with the olive oil and season generously with salt and pepper, including the cavity. Place the turkey in the oven to roast for 1 hour.
3. Meanwhile, in a medium-sized bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, cumin, cayenne pepper, salt and black pepper.
4. After approx. 1 hour or until the turkey becomes golden brown, brush a generous amount of the smoky maple syrup glaze all over the turkey, ensuring it’s evenly coated. Continue roasting for a further 1½ hours, basting every 15 minutes. If the turkey starts to brown too quickly, tent it with aluminium foil. Roast until the internal temperature of the thickest part of the thigh reaches 74°C and the juices run clear when pierced with a fork. The exact cooking time may vary depending on the size of your turkey, so use a meat thermometer to ensure doneness.
5. Once cooked through, carefully remove the turkey from the oven and allow it to rest for approx. 20-30 minutes. This allows the juices to redistribute, resulting in a tender and juicy turkey.
6. Carve the turkey and serve with any remaining smoky maple syrup glaze as a drizzle or dipping sauce. Garnish with fresh herbs or lemon wedges, if desired.

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