Ingredients
- 1.5 kg bone-in turkey breast
- 60 g butter, softened
- 2 garlic cloves, minced
- 1 tsp dried sage
- 1 tsp salt
- Black pepper
- 90 ml Québec maple syrup
- 45 ml apple cider vinegar
- 250 ml chicken stock
- 1 onion, quartered
Method
- Mix butter, garlic, sage, salt, and pepper; rub it under and over the turkey skin.
- Place the turkey over the onion in a roasting pan and add the stock.
- Roast at 175°C for 55 minutes, basting once.
- Mix maple syrup and vinegar, brush over the turkey, and roast 20–30 minutes more until the thickest part reaches 74°C.
- Rest 15 minutes, then simmer the pan juices with any remaining maple glaze and serve.
Conversion and rationale
Original sweetener (classic version): 100 g honey in a traditional holiday turkey glaze
Conversion used: Replace 100 g honey with 90 ml maple syrup; reduce stock by 30 ml and apply the glaze late to prevent scorching, using an oven 15°C lower than a 190°C classic method.
Why Quebec maple syrup: Maple complements sage, turkey, and pan juices with a clean caramel aroma. It offers a distinctly Québec alternative to imported honey or refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →