Maple-Glazed Turkey With Dijon Gravy
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cup
Pure Maple Syrup1 tsp
Marjoram (chopped fresh)2 tsps
Lemon Peel (grated)1 tsp
Cracked Black Pepper3 tbsps
Unsalted Butter2 cups
Onion (chopped)2 cups
Celery (chopped with leaves)1 cup
All-Purpose Flour1 small
Bay Leaf2 tbsps
Madeira2 tbsps
Dijon MustardDirections:
1
For maple butter: Boil maple syrup and 2 tablespoons marjoram in heavy medium saucepan until reduced to 1/2 cup, about 4 minutes
2
Remove from heat
3
Mix in 1 tablespoon marjoram, coriander, lemon peel, and pepper
4
Add butter and whisk until well blended
5
Freeze until butter is firm but still spreadable, stirring occasionally, about 45 minutes
6
(Can be made 2 days ahead
7
Cover and refrigerate
8
) Boil maple syrup and 2 tablespoons marjoram in heavy medium saucepan until reduced to 1/2 cup, about 4 minutes
9
Remove from heat
10
Mix in 1 tablespoon marjoram, coriander, lemon peel, and pepper
11
Add butter and whisk until well blended
12
Freeze until butter is firm but still spreadable, stirring occasionally, about 45 minutes
13
(Can be made 2 days ahead
14
Cover and refrigerate
15
) For turkey: Set rack in bottom third of oven and preheat to 375°F
16
Rinse turkey inside and out; pat dry with paper towels
17
Place turkey on small rack set in large roasting pan
18
Starting at neck end, carefully slide hand between skin and breast meat to loosen skin
19
Rub 1/2 cup maple butter over breast meat under skin
20
If stuffing turkey, spoon stuffing into neck and main cavities
21
Tie legs together loosely to hold shape
22
Rub 1/4 cup maple butter over outside of turkey
23
Reserve remaining maple butter for gravy
24
Arrange onions, celery, parsnips, and reserved turkey parts around turkey in pan
25
Sprinkle vegetables with remaining 1 tablespoon marjoram
26
Roast turkey 30 minutes
27
Reduce oven temperature to 350°F
28
Cover entire turkey (not pan) with foil and roast 1 1/2 hours
29
Add 2 cups broth to pan; roast turkey 1 1/2 hours
30
Remove foil
31
Add 1 cup broth to pan and roast turkey until meat thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 30 minutes longer if unstuffed or 1 hour longer if stuffed
32
Transfer turkey to platter; tent with foil and let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees)
33
Reserve mixture in pan for gravy
34
Set rack in bottom third of oven and preheat to 375°F
35
Rinse turkey inside and out; pat dry with paper towels
36
Place turkey on small rack set in large roasting pan
37
Starting at neck end, carefully slide hand between skin and breast meat to loosen skin
38
Rub 1/2 cup maple butter over breast meat under skin
39
If stuffing turkey, spoon stuffing into neck and main cavities
40
Tie legs together loosely to hold shape
41
Rub 1/4 cup maple butter over outside of turkey
42
Reserve remaining maple butter for gravy
43
Arrange onions, celery, parsnips, and reserved turkey parts around turkey in pan
44
Sprinkle vegetables with remaining 1 tablespoon marjoram
45
Roast turkey 30 minutes
46
Reduce oven temperature to 350°F
47
Cover entire turkey (not pan) with foil and roast 1 1/2 hours
48
Add 2 cups broth to pan; roast turkey 1 1/2 hours
49
Remove foil
50
Add 1 cup broth to pan and roast turkey until meat thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 30 minutes longer if unstuffed or 1 hour longer if stuffed
51
Transfer turkey to platter; tent with foil and let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees)
52
Reserve mixture in pan for gravy
53
For gravy: Strain pan juices into large measuring cup, pressing on solids; discard solids in strainer
54
Spoon fat from top of pan juices; discard fat
55
Add enough chicken broth to pan juices in cup to measure 4 1/2 cups
56
Melt 1/4 cup maple butter and 3 tablespoons butter in heavy large saucepan over medium-high heat
57
Add flour; whisk constantly until mixture is deep brown, about 8 minutes (mixture will resemble lumpy oatmeal-like paste)
58
Gradually whisk in broth mixture; bring to boil
59
Add bay leaf and boil until thickened to sauce consistency, whisking occasionally, about 10 minutes
60
Whisk in Madeira, 1 tablespoon mustard, and marjoram
61
Simmer 2 minutes
62
Taste, adding more mustard if desired
63
Season gravy with salt and pepper
64
Brush turkey with maple butter
65
Serve turkey with gravy
66
Strain pan juices into large measuring cup, pressing on solids; discard solids in strainer
67
Spoon fat from top of pan juices; discard fat
68
Add enough chicken broth to pan juices in cup to measure 4 1/2 cups
69
Melt 1/4 cup maple butter and 3 tablespoons butter in heavy large saucepan over medium-high heat
70
Add flour; whisk constantly until mixture is deep brown, about 8 minutes (mixture will resemble lumpy oatmeal-like paste)
71
Gradually whisk in broth mixture; bring to boil
72
Add bay leaf and boil until thickened to sauce consistency, whisking occasionally, about 10 minutes
73
Whisk in Madeira, 1 tablespoon mustard, and marjoram
74
Simmer 2 minutes
75
Taste, adding more mustard if desired
76
Season gravy with salt and pepper
77
Brush turkey with maple butter
78
Serve turkey with gravy