Maple-Glazed Turkey With Gravy
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.5 cups
Water (divided)1.5 tsps
Black Peppercorn2 cup
Maple Syrup (grade b)1 cup
Malt Vinegar1 cup
All-Purpose FlourDirections:
1
Make turkey: Preheat oven to 425°F with rack in lowest position
2
Rinse turkey inside and out, then pat dry
3
Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper
4
Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body
5
Add 1 cup water to pan and roast, without basting, 1 hour
6
Preheat oven to 425°F with rack in lowest position
7
Rinse turkey inside and out, then pat dry
8
Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper
9
Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body
10
Add 1 cup water to pan and roast, without basting, 1 hour
11
Make glaze when turkey goes in oven: Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet
12
Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through
13
Remove from heat and let syrup steep until ready to glaze turkey
14
Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet
15
Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through
16
Remove from heat and let syrup steep until ready to glaze turkey
17
Glaze turkey: After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan
18
Roast, without basting, 45 minutes more
19
Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns
20
Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F, 15 to 20 minutes more (total roasting time: about 2 hours)
21
Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan
22
Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F)
23
After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan
24
Roast, without basting, 45 minutes more
25
Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns
26
Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F, 15 to 20 minutes more (total roasting time: about 2 hours)
27
Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan
28
Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F)
29
Make gravy while turkey stands: Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes
30
Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top
31
Skim off and reserve fat
32
(If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes
33
Carefully pour pan juices from separator into measuring cup, reserving fat
34
) Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour
35
Cook roux over medium heat, whisking, 5 minutes
36
Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking
37
Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes
38
Season with salt and pepper
39
Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes
40
Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top
41
Skim off and reserve fat
42
(If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes
43
Carefully pour pan juices from separator into measuring cup, reserving fat
44
) Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour
45
Cook roux over medium heat, whisking, 5 minutes
46
Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking
47
Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes
48
Season with salt and pepper