Maple Marinated Roast Turkey Food

ROAST TURKEY WITH MUSTARD MAPLE GLAZE

Steps:

• For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.)
• For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F.
• Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird.
• Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes.
• Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately.

MAPLE SAGE ROASTED TURKEY

Steps:

• 24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.
• Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.
• Preheat the oven to 350 degrees F.
• Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.
• Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.
• The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve.

ROAST TURKEY WITH MUSTARD-MAPLE GLAZE

Steps:

• Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld. (The glaze can be made up to 2 days in advance; store, covered, in the refrigerator. Bring to room temperature before using.)
• Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450˚ F. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
• Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place in the oven and roast until light golden brown, about 45 minutes. (Tent the turkey loosely with foil if it is browning too quickly.) Reduce the oven temperature to 350˚ F, baste with 2 cups warm stock and continue roasting, basting with 2 more cups warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155˚, about 1 hour. After the turkey reaches 155˚ F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165˚ F, about 20 more minutes.
• Remove the turkey from the oven and transfer to a large cutting board. Tent loosely with foil and let rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups liquid.
• Make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper.
• Heat the remaining stock in a saucepan over low heat. Remove the turkey legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Ladle some of the warm stock on top of the turkey and serve with the gravy.

MAPLE BRINED TURKEY

Steps:

• Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
• Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
• Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
• Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.

MAPLE-WHISKEY TURKEY

Steps:

• For the maple-whiskey brine: Combine the whiskey, maple syrup, salt, peppercorns, bay leaves, garlic, rosemary, orange peel, apple peel and 8 cups (2 quarts) water in a large pot. Bring to a boil uncovered, stirring to dissolve the salt, then turn off the heat and cover. Allow to cool completely, then place in the fridge to chill.
• For the turkey: Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the Maple-Whiskey Gravy. Rinse the turkey thoroughly with cold water. Place the turkey in a large brining bag or pot. Pour in the maple-whiskey brine, cover with cold water and place in the fridge for 16 to 24 hours so the brine can work its magic.
• When ready for roasting, preheat the oven to 275 degrees F.
• Remove the turkey from the brine and rinse it thoroughly again inside and out. Soak the turkey in cold water for 15 to 20 minutes, then rinse again and pat dry. Tuck the wings underneath the turkey, then tie the legs together with kitchen string. Place the turkey breast-side up on a rack in a large, shallow roasting pan. Cover the pan with heavy-duty foil so that it's well sealed. Roast for about 10 minutes per pound (about 2 1/2 hours for a 15-pound turkey and about 3 hours 20 minutes for a 20-pound turkey).
• Remove the turkey from the oven and increase the oven temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter all over the skin of the turkey, getting in the crevices. Insert a probe thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back in the oven. Continue roasting, basting or brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and the juices are no longer pink. This could take another 2 to 2 1/2 hours, depending on the size of the bird.
• Remove the turkey from the oven and cover lightly with foil until you are ready to carve it. Pour the pan drippings into a fat separator and set aside for the Maple-Whiskey Gravy.
• Put the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer until the giblets are cooked, 45 minutes to 1 hour. Remove the giblets and neck, set aside and keep the water in the saucepan.
• In the turkey roasting pan (which should not have been cleaned!), add back 1/4 cup turkey fat. Sprinkle in the flour and whisk it into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.
• Turn off the heat and add the whiskey, then turn the heat back on and whisk it in. Pour in the chicken broth, whisking the whole time, then add the maple syrup. Allow it to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up. Taste, then add salt and plenty of black pepper. Chop the giblets and add them to the gravy. Remove as much of the neck meat as you can and add it to the gravy too. Serve immediately!

MAPLE WATER ROASTED TURKEY

Steps:

• Heat maple water in a saucepan, add butter and leave to melt. Add remaining marinade ingredients and let cool.
• 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.
• Fill a meat syringe with marinade. Pierce the turkey meat in several places and inject marinade.
• Roast in oven for 4 hours. From time to time, collect a little cooking juices from pan, let cool and re-inject into turkey. 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.
• Carve turkey and serve with the sauce.

MAPLE GLAZED TURKEY ROAST

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
• Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
• Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

MAPLE ROAST TURKEY AND GRAVY

Steps:

• Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
• Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
• Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
• Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
• Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
• To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

MAPLE TURKEY BRINE

Steps:

• Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.

MAPLE ROAST TURKEY

Steps:

• Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
• Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
• Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan.
• Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
• Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.

MAPLE ROAST TURKEY

Steps:

• Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, 1 tablespoon sage, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
• Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
• Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots, reserved left over lemon, turkey neck and giblets around the turkey. Sprinkle 2 1/2 tablespoon thyme, 2 1/2 tablespoons sage, 2 1/2 tablespoon marjoram, and lemon juice over vegetables. Pour 2 cups broth into pan.
• Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
• Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme. marjoram, and sage. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Season with salt and pepper to taste.
• Note: I use a turkey baking bag and make this in my counter top roaster oven so that I have my oven free for all the other items.

SMOKY MAPLE-GLAZED TURKEY BREAST

Steps:

• Heat oven to 350°F. In small bowl, mix butter, thyme, paprika, salt and pepper. Using fingers, carefully loosen skin from turkey breast. Rub butter mixture under skin.
• Place turkey breast, skin side up, on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes.
• In small bowl, mix syrup, orange juice and mustard. Brush one-third of mixture over turkey.
• Roast 50 minutes to 1 hour longer, brushing twice with remaining syrup mixture, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.

MAPLE-GLAZED TURKEY

Steps:

• Preheat oven to 350 degrees, with roasting rack in lowest position. Stuff and prepare turkey for roasting.
• Set roasting rack in a large roasting pan. Place turkey on rack; rub all sides with butter, and season generously with salt and pepper. Pour 3 cups water into roasting pan. Loosely cover turkey with aluminum foil (unbuttered). Roast 1 hour, then baste every 30 minutes with pan liquids until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours.
• Remove foil; raise oven heat to 400 degrees. Continue roasting, brushing 3 to 4 times with maple syrup, until thigh reaches 170 degrees, 45 to 60 minutes more (temperature will rise about 10 degrees as turkey rests after roasting).
• If bird browns too quickly, loosely cover with buttered foil; add more water if pan becomes dry. Transfer turkey to a serving platter, cover loosely with buttered foil, and let rest at least 30 minutes before carving so juices are reabsorbed. Reserve pan for making gravy.

ROAST TURKEY WITH MAPLE-PEPPER BUTTER

Steps:

• Make the glaze: In a food processor, combine the butter, 6 tblsps of the maple syrup, 3 tblsps of the lemon juice, the lemon zest, coarsely ground pepper and salt; process until blended and transfer to a bowll; in another bowl, combine the remaining ¼ cup maple syrup, 1 tblsp lemon juice and finely ground pepper (can be made 1 day ahead – return to room temperature before proceeding).
• Marinate the turkey: In a 2-gallon plastic bag, combine the lemon juice, maple syrup, olive oil, shallots, garlic, thyme, bay leaves, lemon zest and pepper; add the turkey to the bag, squeeze out as much air as possible and seal the bag; distribute the marinade evenly over and inside the turkey (think of this as a therapeutic, turkey massage); set the turkey, breast side down, in a bowl in the refrigerator and marinate for 24 hours, turning occasionally.
• Preaheat oven to 450F; position the oven rack near the bottom of the oven.
• Wipe off the shallots and garlic from the turkey and pat dry; strain the marinade into a bowl, skim off the oil and reserve; set the herbs, garlic and shallots aside separately.
• Using your fingers, carefully loosen the turkey skin over the breast and thighs; put all but 3 tblsps of the softened maple-pepper butter under the breast and thigh skin, patting gently to spread the butter; put 1/3 each of the diced onions and celery in the cavity; tie the legs together with kitchen string and set the turkey, breast side up, on a rack in a large roasting pan; rub the breast and thigh skin with the remaining maple-pepper butter and roast for 30 minutes, basting twice; because the sugar in the maple syrup may cause the turkey skin to brown quickly in places, cover loosely with foil; lower the oven temperature to 350F; spread the remaining onions and celery around the turkey and roast for about 1 ½ hours longer, or until an instant-read thermometer inserted in the thickest part of the breast, just above the wing-joint reaches 165F, and the juices run clear.
• Transfer to a carving board and let stand, loosely covered with foil, for 30 minutes; remove the whole legs from the turkey, cutting them off at the hip joint; cut off the wings from the breast; return the wings and legs to the pan and roast for about 30 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh reaches 180F and the juices run clear; transfer the legs and wings to the turkey on the carving board, cover with foil and let stand for 15 minutes before carving.
• Make the gravy: Set the roasting pan over 2 burners over high heat and cook the vegetables, stirring, until golden brown; carefully pour off all but 2 tblsps of the fat; add the flour and whisk for 1 minute; add the reserved marinade and the chicken stock and bring to a boil, scraping up any browned bits; simmer, whisking constantly, for 3 minutes; strain the gravy into a saucepan and boil over high heat until reduced by half, about 10 minutes; season with salt and pepper; serve alongside the turkey.
• Note: The standing period before removing the turkey legs and wings, along with the extra roasting time for these parts will have resulted in the main carcass having cooled down considerably; while making the gravy, cover the turkey with foil and pop back into a slow oven to warm up.

MAPLE ORANGE-GLAZED TURKEY ROAST

Steps:

• In a small bowl combine garlic, marjoram, salt, and pepper; set aside.
• For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir 1 minute more.
• Stir in maple syrup and orange peel; set aside.
• Brush the turkey roast with melted butter and rub with remaining seasoning mixture.
• Insert a meat thermometer near the center of the roast.
• For a charcoal grill, arrange medium-hot coals around a drip pan.
• Test for medium heat above the pan.
• Place the turkey roast directly on the grill rack over the pan.
• Cover; grill until thermometer registers 165°F Add coals to maintain heat every 30 minutes.
• Brush with glaze the last 30 minutes of grilling.
• Remove meat from grill.
• Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing).
• Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
• OR, use the oven @325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs). Follow glazing and standing directions above.

ROAST TURKEY WITH MAPLE CORN SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Cut off and discard the wing tips of the turkey. Cut off and leave intact the main wing bone and the second wing joint. Set aside. Cut the neck crosswise into four pieces of equal length. Set aside.
• Stuff the cavity of the turkey with the onion pieces, garlic, carrot and salt and pepper to taste. Sprinkle the outside of the turkey with salt and pepper and rub the turkey all over with two tablespoons of the oil.
• Rub the bottom of a large roasting pan with the remaining oil.
• Place the turkey on one side in the roasting pan. Scatter the neck pieces and the cut-off wing portions around it. Place in the oven and roast about 40 minutes. Turn the turkey onto its opposite side. Place in the oven and roast another 45 minutes, basting often.
• Remove the turkey and set aside briefly. Pour off one tablespoon of the fat from the pan and set it aside. Pour off and discard the remaining fat.
• Return the turkey to the pan breast-side up and pour two cups of the broth around it. Bring to the boil on top of the stove and return the turkey to the oven. Bake about 30 minutes, turning the pan laterally so that it cooks evenly. Continue baking, basting occasionally, about one hour and 15 minutes. Remove the turkey from the pan and cover it loosely with aluminum foil.
• Scoop out the vegetables from the cavity of the turkey and add them to the liquid in the roasting pan. Add the remaining one cup of broth and bring to the boil. Cook until the liquid is reduced to about one and two-thirds cups. Strain this sauce, discarding the solids. Set it aside.
• Heat the reserved tablespoon of fat (or, if desired, you might substitute corn, peanut or vegetable oil) in a skillet. Add the quarter-cup of finely chopped onion and the corn and cook until the onions are wilted. Add the bourbon, vinegar and maple syrup and stir, cooking about two minutes or until the liquid in the skillet is reduced by half.
• Add the reserved turkey sauce to the corn mixture and bring to the boil. Cook about one minute and add the cream, salt and pepper to taste. Cook, stirring and skimming the surface often to remove any foam or scum. Blend the flour with the water and add this to the sauce, stirring.
• Carve the turkey and serve the sauce on the side.

MAPLE GLAZED PORK ROAST

Steps:

• To make sauce: In small bowl, combine barbecue sauce, syrup and peel.
• In another small bowl combine ginger and salt; rub over meat.
• Place meat, fat side up on rack in roasting pan.
• Roast uncovered at 325 degrees for 1 3/4 to 2 hours or until done; allow 35 to 40 minutes per pound.
• Brush often with sauce during the last hour.