Turkey with a maple and pear glaze

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 12th October 2015
The Federation of Quebec Maple Syrup Producers (FPAQ)

Turkey with a maple and pear glaze

As it's Canadian Thanksgiving today we've posted a maple glazed Turkey to enjoy throughout the festivities.


  • Approx. 3.5 kg whole turkey
  • 800ml of pears, in natural juice (pears should be drained and the juice set aside)
  • 1 shallot, chopped
  • 1 clove of garlic, crushed
  • 1 tablespoon of butter
  • 180ml dry white wine
  • 240ml chicken bouillon
  • 120ml maple syrup
  • 0.5 teaspoon of any dry herb
  • Salt and freshly ground pepper to taste
  • 1.5 tablespoons of flour


Preheat the oven to 200ºC (400ºF).

Place the turkey, breast up, in a roasting pan. Season the cavity and fill with pears. Spread any remaining pears on the bottom of the roasting pan, around the turkey. Tie the two legs using a thread to keep in shape.

Roast uncovered in the middle of oven rack for at least 15 minutes.

Meanwhile – sauté the shallot and garlic in butter, in a casserole dish. Deglaze with wine and simmer until reduced to a third of original volume. Add the pear juice, bouillon, maple syrup and herb and season well. Bring liquid to boiling point and pour over the turkey.

Reduce the oven temperature to 160ºC (325ºF), cover and continue to roast for about 2 hours and 20 minutes (or for 40 minutes for each 1 kg of turkey). Baste with the pear juice mixture every 15 minutes and uncover for the last 20 to 30 minutes to give a nice golden colour.

Let the turkey rest for 15 to 20 minutes before carving. Meanwhile, pour all of the roasting juices into a small casserole. Bring to a boil. Mix flour with a little bit of water and add to the casserole using a whisk. Let the mixture simmer until it thickens. Serve turkey with the pears and gravy.

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