14-pound turkey, neck and giblets removed and reserved
1 1/2 cups chopped celery with leaves
2 cups chopped yellow onion
1 cup coarsely chopped carrot
2 cups chicken broth
FOR GRAVY
3 cups chicken broth
3 Tbls. flour
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1 small bay leaf
2 Tbls. apple brandy (or apple cider)
Instructions
Boil apple cider and maple syrup over med-high
heat until reduced to 1/2 cup (about 20 min).
Remove from heat and mix in half of the thyme,
half of the marjoram, and all of the lemon peel.
Add butter and whisk until melted. Season
generously with salt and pepper. Cool to room
temperature, then cover and refrigerate until
cold, about 2 hours. can be prepared 2 days
ahead. Keep refrigerated.
Position rack in lower third of oven and preheat
to 375. Pat turkey dry and place on rack set in
large roaster. Slide hand under skin of turkey
breast to loosen skin. Rub 1/2 cup maple butter
over breast, under the skin. If stuffing turkey,
loosely spoon stuffing into cavity. Rub 1/4 cup
maple butter over outside of turkey. Reserve
remaining maple butter for gravy. Tie legs of
turkey together loosely to hold shape of turkey.
Arrange onion, celery, carrot, and reserved turkey
neck & giblets around turkey in pan. Sprinkle
veggies with remaining 1 Tbls. marjoram. Pour 2
cups broth into pan.
Roast turkey 30 minutes. Reduce oven to 350
degrees. Cover entire turkey loosely with heavy
duty foil. Roast until meat thermometer inserted
into thickest part of thigh registers 180 degrees
and juices run clear (about 2 hours 25 minutes for
unstuffed turkey or 2 hours 55 minutes for stuffed
turkey). Baste occasionally with pan juices.
When cooked, transfer turkey to serving platter.
Tent turkey with foil and let stand 30 minutes.
Reserve mixture in pan for gravy.
While turkey is resting, strain pan juices into
large measuring cup, pressing on solids with back
of spoon. Spoon fat from juices. Add enough
chicken broth to pan juices to measure 3 cups.
Transfer liquid to heavy sauce pan and bring to a
boil. Mix 3 tablespoons reserved maple butter
with the flour to make a smooth paste. Whisk
paste into broth mixture. Add chopped fresh thyme
and the bay leaf. Boil until reduced to sauce
consistency, whisking occasionally, about 10
minutes. Stir in apple brandy if desired. Season
gravy to taste with salt and pepper.
Originally Submitted
11/23/2010
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