Maple Roast Turkey And Gravy
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Apple Cider1 cup
Maple Syrup (real)1 tsp
Thyme (chopped fresh)2 tbsps
Marjoram (chopped fresh)2.5 tsps
Lemon Zest (grated)3 cup
Butter1
Salt2 cups
Onion (chopped)1 cup
Celery (chopped)2 cups
Chicken Stock3 tbsps
All-Purpose Flour1
Bay LeafDirections:
1
Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes)
2
Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest
3
Add the butter, and whisk until melted
4
Add salt and ground pepper to taste
5
Cover and refrigerate until cold (syrup can be made up to 2 days ahead)
6
Preheat oven to 375 degrees F (190 degrees C)
7
Place oven rack in the lowest third of oven
8
Wash and dry turkey, and place in a large roasting pan
9
Slide hand under skin of the breast to loosen
10
Rub 1/2 cup of the maple butter mix under the breast skin
11
If planning on stuffing turkey, do so now
12
Rub 1/4 cup of the maple butter mixture over the outside of the turkey
13
With kitchen string, tie legs of turkey together loosely
14
Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan
15
If desired, the neck and giblets may be added to the vegetables
16
Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan
17
Roast turkey 30 minutes in the preheated oven
18
Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil
19
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)
20
Transfer turkey to a platter, and cover with foil
21
Reserve pan mixture for gravy
22
Allow turkey to sit about 25 minutes before removing stuffing and carving
23
To Make Gravy: Strain pan juices into a measuring cup
24
Spoon fat from juices
25
Add enough chicken stock to make 3 cups
26
Transfer liquid to a heavy saucepan and bring to a boil
27
In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth
28
Stir in thyme, bay leaf, and apple brandy
29
Boil until reduced and slightly thickened
30
Season with salt and pepper to taste