Brined Turkey with Fall Vegetables
- 1 fresh turkey, about 16 lb., brined in a brining
bag with brine blend for 6 to 24 hours
- 1 cup maple syrup
- 12 Tbs. (1 1⁄2 sticks) unsalted butter, melted
- 2 yellow onions, cut into eighths
- 6 carrots, peeled and cut into 2-inch lengths
- 4 parsnips, peeled and cut into 2-inch lengths
- 1 large acorn squash, halved, seeded and cut
into 1-inch pieces
- Salt and freshly ground pepper, to taste
In a small bowl, whisk together the maple syrup and 8 Tbs. of the butter. Set aside.
In a large bowl, combine the onions, carrots, parsnips, squash, the remaining 4 Tbs. butter, salt and pepper. Set aside.
Position a rack in the lower third of an oven and preheat to 425°F.
Roast the turkey for 25 minutes. Reduce the oven temperature to 325°F and roast for 45 minutes more, then begin basting the turkey every 30 minutes with the maple butter. After 2 1/2 hours of total roasting time, place the vegetables on the roasting rack. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and the thigh registers 175°F. Total roasting time should be 3 to 3 3/4 hours.
Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
Increase the oven temperature to 375°F and continue roasting the vegetables until tender. Mix the vegetables with the pan drippings and transfer to a serving dish. Carve the turkey and pass the vegetables alongside. Serves 12 to 16.