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Maple Roast Turkey and Gravy




Source of Recipe


Internet


List of Ingredients




2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons lemon zest
3/4 cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)



Recipe



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).

Preheat oven to 375F. Place oven rack in the lowest third of oven.
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.
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.
Roast turkey 30 minutes in the preheated oven. Reduce oven
temperature to 350F, 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 180F and stuffing
reaches 165F. 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.

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.