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Maple Roast Turkey and Gravy
Maple Roast Turkey and Gravy
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Prep Time:
30 minutes
Cook Time:
240 minutes
Total Time:
270 minutes
Maple syrup-butter roasted New England turkey with Cranberry, Sausage, and Apple Stuffing.
Ingredients:
  • 2 cups apple cider
  • 0.33333334326744 cup real maple syrup
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh marjoram
  • 2.5 teaspoons grated lemon zest
  • 0.75 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
Instructions:
  • In a heavy saucepan, simmer apple cider and maple syrup over medium-high heat until reduced to 1/2 cup, about 20 minutes. Remove from heat, stir in half of the thyme and marjoram, along with all the lemon zest. Whisk in the butter until melted. Season with salt and pepper. Refrigerate until cold, can be made up to 2 days in advance.
  • Preheat your oven to 375 degrees F (190 degrees C) and position the oven rack in the lower third of the oven.
  • Prepare the turkey by washing and drying it, then gently sliding your hand under the skin of the breast to create space. Spread 1/2 cup of the maple butter mix under the loosened skin. If stuffing the turkey, do it at this point. Rub the remaining 1/4 cup of the maple butter mix over the entire outside of the turkey, and loosely tie the turkey legs together with kitchen string.
  • Surround the turkey in the roasting pan with the onion, celery, and carrot. Optionally, add the neck and giblets to the vegetables. Sprinkle the rest of the thyme and marjoram over the veggies, then pour in the chicken stock.
  • Roast the turkey in a preheated oven for 30 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and loosely cover the turkey with foil. Roast for an additional 3 to 4 hours if unstuffed, or 4 to 5 hours if stuffed, until the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer the turkey to a platter, cover with foil, and reserve the pan mixture for gravy. Let the turkey rest for about 25 minutes before removing stuffing and carving.
  • Strain pan juices into a measuring cup, removing fat. Add chicken stock to make 3 cups. Transfer to a saucepan and bring to a boil. In a small bowl, mix maple butter mixture with flour to form a paste. Whisk into broth along with thyme, bay leaf, and apple brandy. Boil until slightly thickened. Season with salt and pepper.

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