jglass
New member
Maple Roast Turkey and Gravy
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons lemon zest
3/4 cup butter
salt and ground black pepper to taste
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)
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 375F. 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
350F, 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 180F and stuffing reaches 165F. 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.
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons lemon zest
3/4 cup butter
salt and ground black pepper to taste
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)
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 375F. 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
350F, 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 180F and stuffing reaches 165F. 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.