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fresh - Maple Roast Turkey




Source of Recipe


from quickandeasyrecipe newsletter


List of Ingredients




2 cups apple cider
1/3 cup real maple syrup
1 teaspoon + 1 teaspoon + 1/2 teaspoon dried thyme, separated
1 teaspoon + 1 teaspoon dried marjoram, separated
1 1/2 teaspoon grated lemon zest
3/4 cup softened butter
salt and pepper to taste
1, 12 pound whole turkey, neck and giblets set aside
2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups thinly sliced carrots
2 cups + 1 cup chicken broth, separated
1/4 to 1/3 cup flour
1 bay leaf
1/2 cup apple brandy

Recipe



Combine the apple cider and maple syrup in a saucepan.
Bring to a boil over a medium/high heat.
Continue cooking until the liquid is reduced to 1/2 cup.
Remove pan from heat.
Stir in the 1 teaspoon thyme, the 1 teaspoon marjoram, and
the lemon zest.
Stir in the butter until melted.
Season with salt and pepper.
Cover, and refrigerate until cold.
Place the turkey on a rack in a roasting pan.
Set aside 1/4 cup maple butter that you've made, in a small
bowl for making the gravy later.
Rub the rest of the maple butter UNDER the skin of the breast,
and over the whole outside of the turkey.
Place the onion, celery, carrots, turkey neck and giblets
around the turkey.
Mix together the 1 teaspoon thym and 1 teaspoon majoram
and sprinkle over the vegetables.
Pour the 2 cups of broth into the pan.
Cook the turkey at 375 degrees F., for 30 minutes.
Loosely cover the entire turky with aluminum foil.
Reduce temperature to 350 degrees F.
Continue cooking for approximately 2 1/2 hours, or until a
meat thermometer inserted into thickest part of the thigh
registers 180 degrees F.
Transfer the turkey to a platter. Let set for 30 minutes.
Strain the pan juices into a large measuring cup.
Remove any excess fat.
Add enough chicken broth to juices to measure 3 cups.
Pour into a saucepan and bring to boil.
To the maple butter in the small bowl, add
In a small bowl, mix the maple butter and flour together
until smooth.
Whisk into the broth mixture.
Stir in the 1/2 teaspoon thyme and the bay leaf.
Bring to a boil.
Continue boiling until the liquid is reduced to a sauce
consistency, stirring occasionally, about 10 minutes.
Mix in the apple brandy, if desired.
Season with salt and pepper to taste.