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Maple Roast Turkey and Gravy

Maple Roast Turkey and Gravy

  • Prep

    30 m
  • Cook

    4 h
  • Ready In

    4 h 30 m
Ibby

Ibby

A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 65 g
  • 130%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. 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).
  2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
  3. 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.
  4. 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.
  5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), 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 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). 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.
  6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
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Reviews

JERUSHAGIRL
128

JERUSHAGIRL

1/21/2005

I took a chance and tried this for Thanksgiving, a gigantic leap for somebody like me who grew up with butter-only glaze. But I was so wonderfully rewarded with the most perfect turkey I’ve ever made. It’s sweet, but not too sweet, and it really melts in your mouth. And it beautifully roasts your turkey to a Hollywood Thanksgiving Turkey golden color that almost makes you feel guilty eating it. The gravy… Oh, so tasty. It goes great on the turkey, great on mashed potatoes, great sopped up with biscuits, pretty much a wonderful compliment to all of your Thanksgiving sides. And this makes the most unbelievable stock. Team this turkey with mixed bread sage sausage stuffing (find the sage sausage by Jimmy Dean), a shot of white wine, and you’ll amaze your family with the fantastic meal you’ve put together. Here are some basic tips for Thanksgiving turkey though… It seems that not everybody on this board has been introduced to the wonder that is Oven Bags. I promise you, this recipe in an Oven Roaster Bag, and you’ll think you’ve died and gone to heaven. It browns your turkey perfectly, and is much easier than foil. Cut up 2 onions and throw them in the bag, sprinkle about a tablespoon of flour in the bag and shake until the onions are well coated… Put in the turkey and this sauce. Cut some slits in the bag, throw it in the oven, and every 30 – 40 minutes, stick a baster in one of the slits and coat the turkey. Voila!

PUTIGER00
47

PUTIGER00

11/14/2005

I agree with an earlier review... I've made this the past 4 years to rave reviews. It was the first turkey recipe I tried as a newlywed, and now my mother and grandmother request little old me to make the turkey at the holidays. What an honor, and all thanks to this amazing recipe! I, too, serve with the Sausage, Apple & Cranberry stuffing and it's a perfect match. I also serve with smashed yams with orange juice, Cranberry Sauce Extrordinaire (also from this site) and creamy mashed potatoes... it's a perfect meal! We love Roasted Butternut Squash soup with rolls and salad the night before. It's filling, but leaves plenty of room for the Big Day's Menu! Thanks Ibby!! (if you're a new cook I highly recommend trying this, it's simple to follow and always turns out)

Brooke
38

Brooke

10/16/2006

I've made this recipe the past two Thanksgivings and plan to use it again this year. The turkey always comes out moist, and the gravy has amazing flavor! The only thing I do differently is add a lot more chicken stock at the bottom of the roasting pan (a lot of it evaporates during cooking).

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