Chef Andrea Buckett's roast turkey with gingerbread glaze

Using gingerbread as inspiration, Buckett creates a deliciously memorable turkey for the holidays

Image for Chef Andrea Buckett's roast turkey with gingerbread glaze

Leave it to an expert to come up with something creative for the holidays. That's exactly what chef Andrea Buckett has done here by elevating a traditional roast turkey in a unique, but simple way. Using gingerbread as inspiration, Buckett creates a glaze using ingredients like orange, cinnamon and ginger which will take your turkey to the next level. The glaze can also be applies to classic holiday side dishes like roasted brussels sprouts or green beans.

Happy holidays!

Roast turkey

2 yellow onion, skin on, sliced into rounds
1/2 large fennel bulb, sliced into 1/4" slices
1 Orange, sliced into rounds
5 kg whole turkey
1 tbsp canola oil
1 tsp salt

Lay the onion slices, orange slices and fennel on a large rimmed baking sheet.

Lay the turkey on top of the vegetables, breast side up and tuck the wing tips under the turkey. Rub canola oil all over the turkey and season evenly with salt.

Cook on the middle rack in the oven for 1 hour and 15 min.

Gingerbread glaze

2 tbsp canola oil
1 shallot, minced
2 cloves garlic, minced
4 tbsp chopped ginger
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp salt
2/3 fresh orange juice
1/4 cup molasses
2 tbsp ketchup
2 tbsp maple syrup

Add the canola along with the shallot, ginger and garlic to a pot that’s set over medium heat.  Cook for 3 minutes until everything is soft and translucent.  Add the remaining ingredients for the glaze and bring to a simmer.  Simmer on low for 8min. Pour the glaze through a sieve, pushing the liquid through with the back of a spoon. Discard the solids.

Insert a thermometer into the thickest part of the thigh (do not hit the bone). When the temperature reads 140F begin basting the turkey with the glaze every 10 minuntes.

Once the thermometer reads 165F remove the turkey from the oven. Cover the turkey and let it rest for 20 minutes.

Serves 10-12
Prep Time:
30 minutes
Cook Time:
2 1/2 hours