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Maple Roast Turkey
Maple Roast Turkey
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Prep Time:
60 minutes
Cook Time:
210 minutes
Total Time:
390 minutes
Maple syrup and herb compound butter roasted turkey served with roasted vegetable gravy.
Ingredients:
  • 2 cups apple cider
  • 0.33333334326744 cup real maple syrup
  • 2.5 tablespoons chopped fresh thyme, divided
  • 2 tablespoons chopped fresh marjoram, divided
  • 1.5 teaspoons grated lemon zest
  • 0.75 cup butter, softened
  • salt and pepper to taste
  • 1 (12 pound) whole turkey, neck and giblets reserved
  • 2 cups chopped onion
  • 1.5 cups chopped celery
  • 1.5 cups chopped carrots
  • 3 cups chicken broth, divided
  • 0.25 cup all-purpose flour
  • 1 bay leaf
  • 0.5 cup apple brandy
Instructions:
  • In a saucepan, simmer apple cider and maple syrup until reduced to 1/2 cup. Remove from heat and mix in thyme, marjoram, lemon zest, and butter until melted. Season with salt and pepper. Chill in the refrigerator until cold.
  • Preheat your oven to 375 degrees F (190 degrees C) and position the rack in the lower third.
  • Prepare the turkey by laying it on a rack inside a roasting pan. Save 1/4 cup of maple butter for the gravy, then spread the rest under the skin of the breast and all over the turkey. Place onion, celery, carrots, turkey neck, and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over the vegetables. Pour 2 cups of broth into the pan.
  • Roast the turkey in the preheated oven. After 30 minutes, lower the oven temperature. Loosely cover the turkey with foil and roast until a meat thermometer reads 180 degrees F in the thickest part of the thigh, about 2 1/2 hours. Rest the turkey on a platter for 30 minutes before serving.
  • Pour the pan juices through a sieve into a large measuring cup, skim off any extra fat. Add chicken broth to the pan juices to make 3 cups. Pour the mixture into a saucepan and bring to a boil.
  • Combine 1/4 cup maple butter and flour in a small bowl until smooth. Whisk this mixture into the broth and add the rest of the thyme and bay leaf. Simmer until sauce thickens, about 10 minutes. Stir in apple brandy and season with salt and pepper.

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