Maple Water Roasted Turkey

Maple water marinade

• 2 cups maple water
• 1/4 cup butter
• 1 tablespoon Worcestershire sauce
• Juice of one lemon

Turkey

• 1 9-kg turkey (20 lbs)
• 2 onions, peeled and quartered
• 2 heads garlic
• 1 sprig thyme or fresh rosemary
• 1 bay leaf
• 1 large carrot, cut into chunks
• 1 stick celery, cut into chunks
• Salt and pepper
• 4 cups maple water
• 1/4 cup instantized flour

1. Heat maple water in a saucepan, add butter and leave to melt. Add remaining marinade ingredients and let cool.
2. 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.
3. Fill a meat syringe with marinade. Pierce the turkey meat in several places and inject marinade.
4. 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.
5. Place roasting pan with juices onto hob and bring to a boil. Pour in maple water, scraping the pan bottom well to collect juices.
6. Sprinkle with instantized flour, mix in well and reduce for 1 minute.
7. Carve turkey and serve with the sauce.