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Maple Ancho Roasted Turkey with Roasted

Source of Recipe

WKRG


List of Ingredients

Maple Ancho Roasted Turkey with Roasted Garlic Cilantro Gravy


1 1/2 cups pure maple syrup
2 tablespoons Dijon mustard
3 tablespoons Ancho chile powder
kosher salt
1 18 lb. turkey
20 fresh sage leaves
1 stick tablespoons unsalted butter, melted
freshly ground black pepper

Gravy:
1 medium Spanish onion, finely chopped
1 large carrot, finely chopped
2 stalks celery, finely chopped
turkey neck and giblets
3 tablespoons all-pupose flour
1 cup dry white wine
6 cups Enriched Chicken stock or low-sodium chicken broth
1 head roasted garlic, peeled
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro



Recipe


Preheat the oven to 450 degrees.

Whisk together the maple syrup, mustard, and ancho powder in a medium bowl and season salt.

Remove the neck and giblets from the turkey and set aside for the gravy.

Rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath.
Rub the entire surface with half of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper.

Truss the turkey or simply tie the legs closed with butcher's twine and place on a rack in a large roasting pan.

Roast, basting with the remaining butter every 10 minute, for about 30 minutes, or until brown.

Reduce the oven temperature 350 degrees and continue roasting the turkey for another 1 1/2 to 2 hours, until an instant read thermometer inserted into thigh reads 155 degrees.
Continue roasting brushing every 5 minutes until turkey reaches 165 degree, 20 to 30 minutes.

Transfer turkey to cutting boar, brush with more of the glaze, and let rest 20 minutes before carving. The temperature of the bird will rise to 189 degrees as it rests.

While turkey is resting, make the gravy.
Place the roasting pan with drippings over two burners on your stove. Turn heat to high and bring the drippings to a simmer.
Add the onion, carrot, and celery, and turkey neck and giblets back to the pan and cook until the mixture is golden brown, 8 to 10 minutes.

Add the flour and cook, stirring, until lightly golden brown, 3 to 4 minutes. Whisk in the wine and bring the stock to a boil.

Mash the roasted garlic cloves to a paste in a bowl using a fork.
Whisk in the roasted garlic and continue cooking the gravy over high heat until the gravy is reduced by half, 15 to 20 minutes.
Season with salt and pepper to taste.
Strain the gravy into a bowl and stir in the chopped cilantro.