Muskoka Roastery Black Bear coffee lacquered Sage Turkey with Redeye Gravy
With Thanksgiving just around the corner we wanted to add our own twist to your traditional roast turkey! Using our Black Bear Roast in the glaze and gravy, this recipe is sure to please all the coffee lovers around your table this year!
- (12-pound) fresh or frozen turkey, thawed
- 3 sage sprigs
- 1 large onion, peeled and halved
- 1/2 cup water
- 1 cup Muskoka Roastery Black Bear brewed coffee
- 3 tablespoons chopped fresh or 1 tablespoon dried rubbed sage
- 1 tablespoon sugar
- 3 tablespoons amaretto
- 1/2 teaspoon black pepper
- 1/4 teaspoon black pepper
- 1 cup chopped ham
- 1/2 cup fat-free, less sodium chicken broth
- 1/2 cup Muskoka Roastery Black Bear brewed coffee
To prepare turkey, remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift wing tips up and over back; tuck under turkey. Place sage sprigs and onion in body cavity. Tie ends of legs with string. Pour 1/2 cup water in bottom of a broiler pan. Place turkey on the rack of broiler pan coated with butter. Insert meat thermometer into meaty part of thigh, making sure not to touch the bone. Bake at 350 degrees Fahrenheit for 1 hour.
To prepare glaze, combine 1 cup of Muskoka Roastery Black Bear brewed coffee and the next 5 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/2 cup (about 8 minutes). Brush glaze over turkey. Bake an additional 2 hours or until thermometer registers 180 degrees Fahrenheit, basting occasionally with glaze. Place turkey on a platter. Cover turkey loosely with foil; let stand 15 minutes. Do not discard drippings.
Pour drippings into a 2-cup measuring cup or bowl. Let stand for 10 minutes (fat will rise to the top). Skim fat off the top and discard. To prepare gravy, heat a small saucepan over medium-high heat. Add ham; sauté 2 minutes or until browned. Add 1 cup reserved drippings, broth and 1/2 cup Muskoka Roastery brewed Black Bear coffee. Bring to a boil; cook 2 minutes. Remove skin from turkey. Serve turkey with gravy. Enjoy!