Maple Basted Roast Turkey With Cranberry Pan Gravy
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
49
Spice
61
Sweetness
53
Sourness
43
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
1 cup
Lemon Juice (fresh)2 cup
Pure Maple Syrup2.5 cups
Chicken Broth2 cups
Cranberry Juice2 tbsps
CornstarchDirections:
1
Stir cornstarch into remaining 1/2 cup broth
2
Preheat oven to 325 degrees F
3
Remove neck and giblets from body and neck cavities of turkey
4
Refrigerate for other use or discard
5
Drain juices from turkey
6
Pat dry with paper towels
7
Turn wings back to hold neck skin against back of turkey
8
Place turkey, breast up, on flat roasting rack in shallow roasting pan
9
Place 4 sage leaves under skin on both sides of breast
10
Place turkey on shallow rack in pan
11
Brush all of skin with lemon juice
12
Bake approximately 3-1/2 hours, or until meat thermometer reaches 180 degrees F when inserted in deepest part of thigh
13
Cover breast and top of drumsticks with aluminum foil after two hours to prevent overcooking of breast
14
During the last 30 minutes of baking, baste the turkey with maple syrup every 15 minutes
15
Remove turkey from roasting pan and let rest while preparing gravy
16
Place roasting pan on burners over medium heat
17
Add 1/2 cup of the broth
18
Bring to boiling, while scrapping dripping from bottom of pan
19
Remove pan from heat
20
Strain mixture into a large saucepan
21
Stir 1-1/2 cups of the broth and cranberry juice into saucepan
22
Bring to boiling on medium heat, stirring frequently; reduce heat to medium-low
23
Gradually stir into simmering mixture
24
Stir in cranberries
25
Simmer, stirring frequently, 5 minutes
26
Carve turkey and serve with gravy