This was SO great but I deducted one star because the recipe doesn't mention anything about injecting the meat with the glaze, or letting it marinate at least overnight. So I amended for this and added a side dish in the pan:
While I didn't have time to marinate the bird for more than a few hours, I rubbed the glaze under the skin and also injected it into the meat. This helped.
I didn't have any liquid smoke, and wanted a smoky element, so I instead used some hickory seasoning (from Costco) with smoke flavor in it. It complimented the flavor profile nicely. I reduced salt for health reasons and personal preference.
I stuffed the cavity of the breast with cornbread stuffing. No sweet elements added because I wanted it as a foil to the sweetness of the bird. It was perfect.
I surrounded the turkey, in the pan, with baby carrots so they'd pick up the maple glaze. Then I crumbled some walnuts over them.
I didn't have time to cook at that low temperature, and my bird was eight pounds, so I instead cooked at 400 degrees and wrapped the entire thing in foil. The last forty five minutes, I uncovered the top and switched from bake to roast and caramelized the skin. Breast side up where the fat was.
The turkey was very flavorful with just the right hint of sweetness. I don't like overly sweet meat, and this was perfect! The carrots, due to their own sweetness, got even sweeter with the glaze they cooked in and were just perfect. The walnuts added a nice nutty touch.
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This was SO great but I deducted one star because the recipe doesn't mention anything about...