Razzle Dazzle Recipes - Thanksgiving Recipes
Maple Roasted Turkey & Gravy Recipe
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Maple Roasted Turkey & Gravy
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons Fresh Marjoram (2 teaspoons of dried marjoram may be
2 1/2 teaspoons lemon zest
3/4 cup butter
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)
1. 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 or margarine 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).
2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in
the lowest third of oven.
3. Wash and dry turkey. Place turkey in a large roasting pan. Slide
hand under skin of the breast to loosen breast skin. Rub 1/2 cup of
the maple butter mix under the skin of the breast. 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.
4. 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
5 Roast turkey at 375 degrees F (190 degrees C) for 30 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C), and cover
turkey loosely with foil (shiny side towards turkey). Continue to
roast until very tender, basting occasionally with pan juices. About
3 to 4 hours unstuffed, 4 to 5 hours stuffed. Pierce the leg joint
with a fork, if the juices run clear or faintly pink then the turkey
is done. Transfer turkey to a platter and cove with foil. Reserve
pan mixture for gravy.
6. 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.
7. Mix 3 tablespoons of the reserved maple butter mixture with the
flour in a small bowl to form a paste. Whisk baste into broth
mixture. Add the chopped fresh thyme and bay leaf. Boil until
reduced and thickened slightly, whisking occasionally. Add apple
brandy if desired and season with salt and ground pepper to taste.
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