Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Maple-Glazed Roast Turkey with Gravy

4.6
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
240 min
TOTAL TIME
270 min
SERVINGS
20 servings
Dinner New England
Maple-Glazed Roast Turkey with Gravy
Ingredients
  • 2 cups apple cider
  • 1/3 cup real maple syrup
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh marjoram
  • 2 1/2 teaspoons grated lemon zest
  • 3/4 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
1
Heat the apple cider and maple syrup in a large, heavy saucepan over high heat until it has decreased to half its original volume, approximately 20 minutes.
2
Remove the saucepan from the heat source and combine half of the thyme and marjoram with all of the lemon zest. Add the butter to the mixture and whisk until it has melted completely.
3
Add salt and ground pepper to taste, then cover the saucepan with a lid and refrigerate until chilled, allowing the syrup to be prepared up to 2 days in advance.
4
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the oven rack in its lowest position.
5
Rinse and dry the turkey, then place it in a large roasting pan. Gently loosen the skin of the breast by inserting your hand underneath it.
6
Rub half a cup of the maple butter mixture under the breast skin, and if you plan on stuffing the turkey, do so now.
7
Rub a quarter cup of the maple butter mixture over the exterior of the turkey, and tie its legs together loosely using kitchen string.
8
Arrange chopped onion, celery, and carrot around the turkey in the roasting pan. If desired, you can also add the neck and giblets to the vegetables.
9
Sprinkle the remaining thyme and marjoram over the vegetables, then pour chicken stock into the pan.
10
Roast the turkey in the preheated oven for 30 minutes, then reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and cover it loosely with foil.
11
Continue roasting the turkey for an additional 3 to 4 hours if it is unstuffed, or 4 to 5 hours if it is stuffed.
12
Once the turkey has reached an internal temperature of 180 degrees Fahrenheit (80 degrees Celsius) in the thigh and 165 degrees Fahrenheit (75 degrees C) in the stuffing, transfer it to a platter and cover it with foil.
13
Allow the turkey to sit for 25 minutes before removing the stuffing and carving it.
14
To prepare the gravy, strain the pan juices into a measuring cup. Remove any excess fat from the juices.
15
Add enough chicken stock to make 3 cups, then transfer the liquid to a heavy saucepan and bring it to a boil.
16
In a small bowl, mix the reserved maple butter mixture with flour to form a paste, then whisk it into the broth.
17
Stir in thyme, bay leaf, and apple brandy. Boil the mixture until it has reduced slightly and thickened, then season with salt and pepper to taste.