Roast Turkey with Maple Herb Butter
This is the perfect turkey. The maple adds a sweet flavor
that is just divine. A family favorite! Substitute 2
teaspoons dried marjoram if fresh marjoram is not
available.
List of Ingredients
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1/2 teaspoon lemon zest
3/4 cup butter, softened
salt and pepper to taste
12 pounds whole turkey, neck and giblets
reserved
2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
3 cups chicken brothRecipe
Boil apple cider and maple syrup in heavy large saucepan over
medium-high heat until reduced to 1/2 cup, about 20 minutes.
Remove from heat. Mix in half of chopped thyme, half of
marjoram and 1 1/2 teaspoon lemon zest. Add butter and whisk
until melted. Season generously with salt and pepper. Cover and
refrigerate until cold, about 2 hours. (Can be prepared 2 days
ahead. Keep refrigerated)
Preheat oven to 375 degrees F (190 degrees C).
Position rack in lower third of oven. Pat turkey dry with paper
towels. Place turkey on rack set in large roasting pan. Slide hand
under skin of turkey breast to loosen skin. Rub 1/2 cup maple
butter over breast under skin. If stuffing turkey, spoon stuffing
into main cavity. Rub 1/4 cup maple butter over outside of turkey.
Reserve remaining maple butter for gravy. Tie legs together
loosely to hold shape of turkey. Arrange onion, celery, carrots
and reserved turkey neck and giblets around turkey in pan.
Sprinkle vegetables with remaining 1 tablespoon thyme and
remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.
Roast turkey 30 minutes. Reduce oven temperature to 350
degrees F (175 degrees C). Cover entire turkey loosely with
heavy-duty foil and roast until meat thermometer inserted into
thickest part of thigh registers 180 degrees F (85 degrees C) or
until juices run clear when thickest part of thigh is pierced with
skewer, basting occasionally with pan juices, about 2 hours 25
minutes for unstuffed turkey (2 hours 55 minutes for stuffed
turkey). Transfer turkey to platter. Tent turkey with aluminum foil
and let stand 30 minutes; reserve mixture in pan for gravy.
For the gravy: strain pan juices into large measuring cup,
pressing on solids with back of spoon. Spoon fat from pan
juices. Add enough chicken broth to pan juices to measure 3
cup. Transfer liquid to heavy medium saucepan and bring to boil.
Mix 3 tablespoon reserved maple butter and 1/3 cup flour in small
bowl to form smooth paste. Whisk paste into broth mixture. Add
chopped fresh thyme and bay leaf. Boil until reduced to sauce
consistency, whisking occasionally, about 10 minutes. Mix in
apple brandy, if desired. Season gravy to taste with salt and
pepper. Brush turkey with any remaining maple butter and serve
with gravy.
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