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1
Defrost turkey completely.
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2
Preheat oven to 325F.
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3
Prepare desired stuffing (about 5-7 cups for this size turkey); set aside.
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4
Remove any innards (kidney's, neck etc), and excess fat from the neck or chest cavity then rinse thoughroughly with cool water; pat dry.
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5
Combine the butter, orange juice, maple syrup, thyme, salt & pepper in a microwave safe bowl.
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6
Heat to melt (30-60 seconds).
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7
Stuff chest cavity loosely and secure skin flap by making a small hole just big enough to strech over the leg bones.
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8
If the skin flap has been removed, don't worry, the turkey will be tented with foil.
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9
Set turkey in roasting pan (i didn't use a roasting rack but you can if you like!)
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10
Pour in 1 cup broth and 1 cup water.
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11
Using a baster, inject some maple butter under the breast skin until a bubble forms.
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12
Push the bubble around a bit to spread it out.
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13
Baste the turkey with more maple butter and set aside any extra.
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14
Put on middle rack of oven, uncovered, for the first 30 minutes.
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15
At that time baste and cover tukey with a foil tent and continue to baste every 30 minutes.
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16
After 2 hours of cooking add veggies, bay leaves and garlic around the turkey.
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17
Add additional cup of brothand any extra maple butter.
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18
Again, continue basting every 30 minutes.
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19
This size turkey should take about 4 hours to cook.
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20
During last 30 minutes, remove foil to let skin crisp up.
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21
You'll know the turkey is done when the drumsticks move loosely in sockets and a temperature of 160 F is reached in the thickest part of the thigh.
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22
Set turkey on carving board and refoil, let rest for 30 minutes before carving.
