Main courses

NAPSI-certified Maple Water Roast Turkey

Dinde rôtie à l’eau d’érable


Maple water marinade

  • 500 ml (2 cups) NAPSI-certified maple water
  • 60 ml (1/4 cup) butter
  • 15 ml (1 tablespoon) Worcestershire sauce
  • Juice of one lemon


  • 1 turkey (9 kg / 20 lb.)
  • 2 onions, peeled and quartered
  • 2 heads garlic
  • 1 sprig thyme or fresh rosemary
  • 1 bay leaf
  • 1 large carrot, cut into chunks
  • 1 stick celery, cut into chunks
  • Salt and pepper
  • 1 L (4 cups) NAPSI-certified maple water
  • 60 ml (1/4 cup) instantized flour
Preparation time
30 minutes
Cooking time
4 hours 10 minutes
10 to 12 portions
  1. Heat maple water in a saucepan, add butter and leave to melt. Add remaining marinade ingredients and let cool.
  2. Preheat oven to 180 °C (350 °F). Place turkey in a roasting pan and stuff interior with vegetables and aromatics. Season with salt and pepper.
  3. Fill a meat syringe with marinade. Pierce the turkey meat in several places and inject marinade.
  4. Roast in oven for 4 hours. From time to time, collect a little cooking juices from pan, let cool and re-inject into turkey.
  5. Once cooked, transfer turkey onto a cutting board. Place roasting pan with juices onto hob and bring to a boil. Pour in maple water, scraping the pan bottom well to collect juices. Sprinkle with instantized flour, mix in well and reduce for 1 minute.
  6. Carve turkey and serve with the sauce.
Additional information
  • Yields 10 to 12 servings
  • Cooking time: 4 h 10 min